Saturday, June 21, 2008

Dalia (Veeyinchina Senagapappu) Chutney

Learnt From: My Mom.


Dalia (Veeyinchina Senagapappu) --- 1 Cup
Coriander Leaves --- 20-25 stems
Tamarind --- 3 strands
Shredded Coconut --- ½ Cup
Green Chilies --- 8 small
Salt --- to taste

For Seasoning:

Oil --- 1 tblsn
Urad Dal --- 1 ½ tsp
Mustard Seeds --- 1 tsp
Cumin Seeds --- ½ tsp
Dry Red Chilly --- 1 halved
Curry Leaves --- 5-6


Add dalia, coriander leaves, tamarind, shredded cocounut, green chilies and enough salt to the blender.

Blend to a paste by adding enough water.

Transfer the chutney to a bowl.
Heat a tblsn of oil in a pan. Add and toast urad dal, mustard seeds, cumin seeds, dry red chilly and curry leaves.
Transfer the seasoning to the chutney.

Mix well.
Tastes good with Idly, Dosa, Vada, and Upma.


  1. color looks beautiful. i love this light green color.

  2. Looks delicious...perfect color

  3. 2 In California riad lalla bahia marrakech we see the two glamorous women trekking across construction sites in their skyscraper heels?

    Feel free to visit my webpage Marrakech Riad Ifoulki reviews


Hi, Thank You for going through my blog and taking time to leave your response.

Related Posts Widget for Blogs by LinkWithin

My Other Blogs & Their Recent Posts