Coriander Roots Chutney Recipe By Veena Theagarajan

I have used Coriander Roots in Thai Green curry. Other day I was making Coriander thokku and I had used 1.5 bunch of coriander leaves. I had quite a bit of roots left. I decided to try out chutney with it. Initially I wanted to try with urad dal and bengal gram dal. Later I wanted to keep the white color. So decided to try out dry chickpeas. I am glad that I tried it out. It came out wonderfully that no one even guess it was with roots. When you use roots make sure you wash it properly

Coriander roots - 20
Green Chillies - 3-4 (adjust according to your spice level)
Garlic - 3 pods
Chickpeas / whole white Chana dal / Kondakadalai - 1/2 cup
Thick tamarind paste - 1 teaspoon
Coconut gratings - 1 tablespoon
Oil - 3 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
Curry leaves - 10-15


Dry roast chickpeas and soak it in hot water for 1 hr
Soak Coriander roots in water for 30 mins. wash well. chopp it
Heat 2 teaspoon of oil. Add Garlic, green chillies and fry for 30 sec. Add coriander leaves roots and fry for 3 mins. 
Add salt, coconut grating and fry for a min. Add soaked Chickpeas and required salt. 
Switch it off and let it cool down. 

Grind it with tamarind paste. .Heat rest of the oil. Add mustard seeds and let it pop. Add urad dhal and curry leave. Fry till dhals are brown in color. Pour it to grinded chutney

Enjoy it