Coriander-Gooseberry-Yogurt-Chutney

#CorianderGooseberryYogurtChutney [ #KothamalliNellikkaiThyirChutney ] : During winter season vegetable markets are filled with fresh #corianderleaves. Generally coriander is used in small quantities for garnishing a dish and mainly it is added to the dish for its aroma. It is also a rich source of vitamins and minerals, especially Vitamin C and iron.
Coriander should be included in our daily diet in large quantities to get its valuable nutrients.
Gooseberry is also one of the important sources of vitamin C.
So I have tried a chutney along with nellikkai [ gooseberry - amla ] and curd.
Here comes the recipe.

Ingredients :
1 cup	Coriander leaves
2 or 3	Nellikkai [ Gooseberry - amla ]
1/3 cup	Thick Curd
7 to 8	Green chilly
8 to 10	Small Onion
small piece	Ginger
3/4 Tsp	Salt [ adjust ]
1 to 2 Tsp	Lemon Juice [ adjust ]

Method :

• Beat the curd and set aside.
• Wash nellikkai and coriander leaves well in water.
• Steam cook nellikkai in an idli maker or cooker for 8 minutes.
• Remove seeds.
• Take all the ingredients except lemon juice and curd.
• Grind into a smooth paste.
• The water content present in the leaves and onion is just enough to grind them into a smooth paste.
• Finally add curd & lemon juice and make into a smooth paste.
• Adjust salt and mix well.
• Transfer into a serving bowl.
• Garnish with coriander leaves.

An excellent side dish for idli, upma, pongal and dosai.

This chutney can be used as a dip with all kinds of savory like pakoda, bajji, samosa etc.,..

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For tasty accompaniments

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Ideas for tiffins and other dishes

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