A Chutney or thuvaiyal is usually served as a side to an entrée rich in protein and vegetables like kootu in south India. This coriander seeds chutney from Meenakshi Ammal’s Cook and See part 1 pairs well with Eggplant Rasavangi also from the same cook book. I halved the number of dried red chilies given in the original recipe, but it still turned out to be quite spicy. So you may want to cut back on the chilies further if you can’t handle the heat. This chutney pairs well with roti and rice.
1/2 cup coriander seeds
4 dried red chilies ( original recipe has 8)
1/2 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1.5 teaspoons split black gram/urad dal
2 teaspoons oil
1 teaspoon tamarind paste
1/4 teaspoon asafetida powder
1. Heat oil in a pan on medium flame and when its hot, add all the ingredients except tamarind paste and salt.
2. Roast well till the coriander seeds and lentils turn reddish-brown.
3. Grind them with tamarind paste and little water to a smooth paste. Add salt and mix well.