Sireesha Cilantro Chutney/Curry, Cilantro karam podi are the 2 very simple, quick, spicy and easy to prepare, healthy, gluten-free and vegan recipes. Both recipes can be prepared in just 10 minutes. Prepared with very few ingredients, no masalas added and very rich in vitamin C.
Cilantro is the cheapest leafy greens available in the market. We usually use cilantro to garnish. But we can make various dishes with cilantro. For example: cilantro pickle, cilantro rice, cilantro podi koora, cilantro podi, cilantro chutney, cilantro paste, cilantro juice… many more.
Cilantro chutney can also be used as a curry with rice and as a side dish to upmas.
Cilantro spice powder is a versatile powder that goes well with almost anything.
Let’s get into the recipes..
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Instant Cilantro Chutney/Curry
Ingredients
- 2 bunches cilantro finely chopped
- 1 tsp salt
- 2-3 tbsp green chillies finely chopped
- 5 tbsp lemon juice
Instructions
- Wash cilantro and chop finely.
- Sprinkle 1/2 tsp salt on it, mix and keep it aside for 15-30 minutes.
- Now cilantro starts oozing out water, squeeze out water from cilantro and throw away the water. Take dry squeezed cilantro into a bowl.
- Add remaining salt, lemon juice and mix well to combine. Check the taste for salt.
- Heat a small pan with a tbsp of oil. add 1/4 tsp each black gram, mustard seeds, and jeera, curry leaves, asafetida and finelyc chopped green chillies. Fry the chillies until light brown in color.
- Add this seasoning to the cilantro and mix everything well. Check the taste for salt.
- Refrigerate the leftovers, good for at least a week.
1. How to make Instant Cilantro Lemon Chutney/Curry
Step by step photo instructions
- Wash cilantro and chop finely.
2. Sprinkle 1/2 tsp salt on it, mix and keep it aside for 15-30 minutes.
3. Now cilantro starts oozing out water, squeeze out water from cilantro and throw away the water. Take dry squeezed cilantro into a bowl.
4. Add remaining salt, lemon juice and mix well to combine. Check the taste for salt.
5. Heat a small pan with a tbsp of oil. add 1/4 tsp each black gram, mustard seeds, and jeera, curry leaves, asafetida and finelyc chopped green chillies. Fry the chillies until light brown in color.
6. Add this seasoning to the cilantro and mix everything well. Check the taste for salt.
7. Serve with rice and dal and also goes well with all kinds of upmas.
8. Refrigerate the leftovers, good for alteast a week.
2. How to make Cilantro Spice Powder
Cilantro Spice Powder
Ingredients
- 1 bunch cilantro
- 3/4 cup dry coconut
- 3/4 tsp salt
- 1 tbsp red chilly powder
Instructions
- Wash cilantro thoroughly and pat dry to remove water.
- In a blender, add dry 3/4 cup coconut powder, 1 tbsp red chilly powder, around 1 tsp salt, then grind it to a smooth powder.
- Add cilantro and blend again. It will become like a paste. At this point you can check the taste and adjust spices.
- Now Heat a pan or kadai with 2 tbsp oil, add 1 tsp each bengal gram, black gram, mustard seeds, and jeera, few curry leaves, asafetida, and 2-3 red chillies. Fry till the dals turn golden.
- Add ground paste and mix well. Keep cooking on low flame while stirring continuously until the texture becomes dry and looks like a powder.
- Goes well with almost anything. Good with rice, upma, idly, dosa…
Step by step photo instructions
1. Wash 1 bunch cilantro thoroughly and pat dry to remove water.
2. In a blender, add dry 3/4 cup coconut powder, 1 tbsp red chilly powder, and around 1 tsp salt, then grind it to a smooth powder.
3. Add cilantro and blend again. It will become like a paste. At this point you can check the taste and adjust spices.
4. Now Heat a pan or kadai with 2 tbsp oil, add 1 tsp each bengal gram, black gram, mustard seeds, and jeera, few curry leaves, asafetida, and 2-3 red chillies. Fry till the dals turn golden.
5 Add ground paste and mix well. Keep cooking on low flame while stirring continuously until the texture becomes dry and looks like a powder.
6. Goes well with almost anything. Good with rice, upma, idly, dosa…
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