Coriander Leaves Chutney

Coriander leaves/kottumbari soppu/ chutney is a spicy chutney which is used as substitute for pickle. This chutney has its own place in South Canara (D. K) people's Kitchen. It is one of the Authentic Chutney I can say. It can stay for long, goes well with almost all dishes.

We prepare and use pickle in larger quantity. Even now my younger sister does it every year mango pickling in traditional way. Pickles are done during the mango season. Varieties of pickles are prepared during summer season and kept in big Pots during those days. Now preparing pickle at home has become very rare and only some still do it and sell it too. Once the pickle gets over they need  to have some thing spicy which can substitute for pickle. So this way coriander chutney has derived I feel.
In villages this chutney is ground in grinding stone. It should be done without using much water, with little or without coconut.
Coriander Leaves Chutney has coriander leaves, green chilly, salt and ing. I have used mustard seasoning. But normally seasoning is not used since the oil might turn or leave bad smell.

Lets see some benefits of  "Coriander Leaves ".

Coriander leaves are good for skin inflammation. They are good for Skin disorders. They contain the property of disinfectant, detoxifying, antiseptic, antifugal and antioxidant. They good for clearing fungal infections. Coriander leaves contain Vitamin C and other acids and are good for reducing cholesterol level in the blood. They also help to reduce the level of bad cholesterol and increasing good cholesterol. They are good for digestion of the food, well functioning of the liver and good bowel movements. Coriander leaves are good for mouth ulcers, anemia and blood sugar disoreders. Eating coriander leaves are very good for eye care.( Not the spicy chutney of course )
Lets see the recipe.

Things Needed :

To Grind :
Coriander Leaves : 3 Bundles.
Green chilly : 10 to 12
 Dry Coconut : 2 to 3 Tablespoons
Salt : 1 To 1 1/2 Tablespoon
Tamarind : 1 Small ball size
Ingh/Asafoetida : a littel
To seasoning :
Mustard seeds : 1 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method :

1. Wash and dry coriander leaves and green chilly. Let all the moisture disappear.

2. Now cut green chilly and coriander leaves into small. Grate or cut coconut in to pieces.
3, Grind coriander leaves, green chilly, coconut, tamarind, ingh and salt. Try to dry grind. (Or use very little water to grind). (Grind little quantity at time)

4. Remove from mixi jar and put it in a big bowl. It should be thick.

5. Add mustard seasoning and mix it well.

6. Fill ready "Coriander Leaves Chutney" in a glass bottle once it is cooled.
Serve with curd rice and any other dishes (little quantity) like pickle.

Note :

Adjust the salt quantity according the quantity of the coriander leaves you take. Wash and dry coriander leaves under a fan. Spread it on a plate or tray. (Do not use news papers to dry the leaves. News papers might leave the ink used for printing). Adding green chilly according to your wish. More/less. Adding oil seasoning is also optional. Adding copra/dry coconut helps the chutney tos tay long. Use of coconut also optional. Keep the coriander chutney in the refrigerator. It helps the chutney stay long. You can use boiled salt water to grind chutney. Boil water and add salt. Let it boil and the water reduce to half. Use this water to grind chutney.
Time : 3o minutes
Serving : As you use. 

Millet & Rava Rotti

Millet/Jovar/Mekke Jola is one of the good and best gluten free food grain. It is one of the healthy grain which is loaded with healthy minerals and vitamins. I use it for making roti, dosa, vada and even with wheat while preparing chapatis.

Here is one such try which I have used this Jola/Millet and Rava/Semolina and prepared Rotti which has turner out very nice and yummy. It is really nice to have a little change or twist while preparing dishes. I am sure you also will like the idea and prepare this rotti and enjoy.
As I said, I have used millet flour, rava and other simple ingredients and a little curd. Rotti was just yummy and you also will surely say "Wow ".
Lets see some benefits of eating curd in our diet.
Curd has a number of health and nutritional benefits. Eating curd helps our body system stay cool, improves our digestive system and helps get rid of stomach problems. It contain high calcium and protein and they are good for ladies who feed babies. It works as an energy booster and is a good antioxidant. Very good for hair and skin. It is a good stress buster. It helps to increase immunity and the bones to be strong.
There is onion or garlic used in this recipe.
Now lets see the recipe.

Things needed :

Rava :Medium size : 1 Cup
Jola/Millet : 1 Cup
Curd : 1/2 Cup
Red chilly powder : 1/2 Teaspoon
Dry ginger powder : 1/2 Teaspoon
Green chilly : 1
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : 1 handful.
Coconut : 1/2 Cup
Salt : Required  salt
Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Grate coconut and keep it aside.
2. Now take a big bowl and put millet flour, rava, red chilly powder, ginger powder, curd.
3. Add required salt. Add curd. Add grated coconut.cut green chilly, cut coriander and curry leaves. Mix it nicely.
4. Use required water to prepare the dough. Let the dough be chapati consistency.

5. Now keep a pan on the fire and heat. Sprinkle oil on the top. Let the flame be very low.
6. Take a handful of prepared dough and spread it on the tava in circle shape. (Dip your fingers in a bowl of water and try to spread the dough, that helps to prepare the rotti in thin form.
7. Sprinkle oil on the top and cover the rotti. Increase the flame to medium for minutes. Turn the other side and cook for 30 seconds.

8. Remove it from tava and serve hot rotti with coconut chutney or any other side dish you have prepared. Top up with ghee or butter. Should be eaten when it is hot to enjoy the perfect taste.

Repeat the same and prepare rotti with the rest of the dough.

Note :

You can add more water and make the dough consistency little loose. It helps to prepare the rotti in thin. Adjust the flame while cooking (low and medium flame). Adding onions is optional. You can also add grated carrots, any kind of leaves like palak, methi, dil leaves/sabbassige etc.
Time : 30 minutes. (Altogether)
Serves : 2 to 3.