Recipe for Coriander Chutney.
Saute 3 cups of Coriander leaves and 4 leaves of Mint leaves in 2 tsp of oil and keep aside. In the same wok, add 2 tsp of oil and saute 1 tsp of Channa Dal and Urud Dal, 1 tsp of asafoetida, 2 red chillies, 1/2 tomato and rock salt until aroma arises. Switch off, and grind all in a mixer with little water and make it chutney. Temper Curry leaves, Mustard seeds and serve with your main dish. Yummy Coriander Chutney is ready.