A simple coconut chutney is a go-to side dish for dosa in most South-Indian homes. But parsley is not something commonly used in India. Its cousin Coriander leaves, aka Cilantro is the ruler there. But having access to parsley I had always wanted to try in my cooking for its health benefits. Did you know that Parsley is rich in antioxidants, Vitamin K, Vitamin A and also a great diuretic. I would recommend to try it in salad, throw it in some pasta or better yet make a chutney like this or try in a recipe for a chapathi side.
Ingredients:
Ingredients:
Inspired from here
Fresh Parsley - 1/2 bunch - washed and leaves picked
Grated Coconut - 1/2 cup
Gram dhal / Pottukadalai - 2 tbsp
Green chillies - 1
Ginger - 1/2 " piece
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Method:
Saute the parsley leaves in a heated dry pan until it wilts slightly, about half a min. Grind the parsley, coconut, gram dhal, ginger, green chilli and salt to a smooth paste. Heat oil and splutter the mustard seeds, urad dhal and curry leaves. Pour over the chutney, mix. Serve as a side dish for idli/dosa.
Fresh Parsley - 1/2 bunch - washed and leaves picked
Grated Coconut - 1/2 cup
Gram dhal / Pottukadalai - 2 tbsp
Green chillies - 1
Ginger - 1/2 " piece
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Saute the parsley leaves in a heated dry pan until it wilts slightly, about half a min. Grind the parsley, coconut, gram dhal, ginger, green chilli and salt to a smooth paste. Heat oil and splutter the mustard seeds, urad dhal and curry leaves. Pour over the chutney, mix. Serve as a side dish for idli/dosa.
Linking this up to Priya's Vegan Thursdays.
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