" KOTHAMBILI THUGAYAL" OR CORIANDER LEAVES CHUTNEY

INGREDIENTS
oil 1 tbsp
mustard seeds 1/2 tsp
urad dal 1 tbsp
hing little
ginger 1" cut into small pieces
green chilies 3-4 chopped or as per taste
coriander leaves washed and roughly chopped 1 cup
coconut grated( fresh)  1/2 cup
tamarind paste 1 tsp or to taste or little tamarind
salt to taste

METHOD
heat oil, add mustard seeds, once it crackles, add urad dal, once light golden, add ginger, green chilies, hing, fry for a minute, add coriander leaves, fry for 3-4 minutes on low flame, then add coconut and tamarind, fry for another 2 minutes, remove, cool, add salt and grind to a fine paste. In case you want to take this chutney while traveling to eat, then grind without adding water, you may add little oil. 
 

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This goes well with rice, dosai, idli, roti, bread. This is rich in vitamin C from green chilies and coriander leaves, fibre also from ginger and leaves, Vitamin E from coconut, protein from dal, for digestion you've hing and ginger !