So anyway, back to the roasted coriander chutney. This is more of a thuvayal than a chutney which means it goes better with rice and rasam / kuzhambu than tiffin items like dosa, idli. Use the freshest coconut that’s available to you and your heart will sing with the simple flavours of the chutney. Paired with a simple instant tomato rasam, this is the best combination I can think of. ROASTED CORIANDER CHUTNEY RECIPE (For Rice) Ingredients: Fresh grated coconut – 1 cup (frozen works if you don’t have fresh coconut in hand) Coriander seeds – 1 tbsp (or a bit more to taste) Shallots / ulli – 3 Garlic – 1 clove Red chillies – 1-2 Tamarind – one small piece Coconut oil – 1 tsp (or any cooking oil) Salt to taste Instructions:
