Green-Coriander-seeds-Thuvaiyal

#GreenCorianderseedsThuvaiyal : 

Last year during winter I planted the roots of coriander plants after cutting the leaves for cooking that I bought from the vegetable market. It started growing well and produced lots of branches. I used the leaves regularly to flavor dishes. Then lots of white color flowers appeared and the area in my garden where I had these plants looked very beautiful. 

I observed, gradually white flowers withered away & tiny green globules of coriander seeds appeared there. The shape & structure of the leaves also changed and I stopped plucking leaves for cooking. I waited till the seeds attain its full size and then plucked them to use in cooking.

When I started using those green coriander seeds, I found out that they are more flavorful than the leaves. When we were living in Raipur, we used to get bunches of coriander plant branches with green coriander seeds from the vegetable market. I have also prepared spicy chutney from green coriander seeds many times.

Now I have prepared a tasty N spicy thuvaiyal [ chutney ] from green coriander seeds along with steamed nellikkai [ amla ], coconut, flax seeds and lentils.

Preparation Time               : 15 mins

Cooking Time                    : 10 mins 

Quantity prepared              : 1 Cup approx.

Ingredients :
1/3 Cup	Green coriander seeds with leaf
2 - 3	Red chilly [ adjust ]
1 Tsp	Black gram
2 Tsp	Horse gram
3 - 4 Tbsp	Coconut scrapings
Small piece	Asafoetida
2 Tsp	Flax seed
1 Tsp	Ginger chopped [ optional ]
6 -10	Black pepper corns
2	Nellikkai steamed [ Amla ]*
1/2 Tsp	Lemon juice [ adjust ]
1 Tsp	Salt [ adjust ]
1 Tsp	Jaggery [ adjust & optional ]
2 - 3 Tsp	Gingelly oil [ till / sesame oil ]

* If steamed nellikkai [ amla ] isn't available then fresh nellikkai can be used.

It's pieces have to be sauteed in oil with a pinch of turmeric powder.

If nellikkai [ amla ] isn't available then increase the amount of lemon juice.

Method :
Clean green coriander seeds & leaves in water two or three times.
Drain the water and set aside.

Heat a kadai with half a teaspoon of oil on slow flame.
Add red chilly and asafoetida piece once oil starts fuming.
Fry red chilly till its color changes to dark red.
Remove and place it on a dry plate.

Fry black pepper also in the same way and remove.

Now add half a teaspoon of oil and then add black gram.
Keep stirring for a minute and then add horse gram.
Continuously stir till black gram turns golden brown and horse gram starts crackling.
Transfer on to the plate.

Roast flax seeds till it crackles and transfer to the plate.

If fresh nellikkai [ amla ] has been taken then cut the flesh & discard seed.

Saute the pieces with half a teaspoon of oil adding a pinch of turmeric powder.

Finally saute ginger pieces well.
Transfer on to the plate.

Allow them to cool down to room temperature.

Now take all the roasted ingredients into a mixie jar along with salt and coconut scrapings.

Grind into a smooth paste adding lemon juice and water.

Finally add jaggery and again run the mixie to blend it together.

Adjust salt & lemon juice. 

The Green coriander seeds Thuvaiyal is ready to relish.

Transfer into a serving bowl. Garnish with coriander leaves.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai.

This chutney can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or any favorite vegetable curry of ones choice. 






You may like to try :

Bringaraj chutney - Karisalangkanni thuvaiyal

Green Coriander seeds N Buckwheat Soup

Pudhina yogurt chutney

Vallarai [ centella ] chutney

Poduthalai thuvaiyal

Green coriander seeds spicy chutney

For Other Chutney Varieties

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