Preparation time: 5-10 mins Ingredients: Coriander (dhania/kothimeera) 2 bunches Dates (khajoor) 2 Carom seeds (ajwain/vaamu) Cumin seeds (jeera/jeelakarra) 1 tsp Tamarind 1 blob Green chillies 2-4 Salt to taste
The quantities mentioned will make spread sufficient for around 10 sandwiches or for a medium sized loaf of bread.
Use the juicer/dosa batter jar and not the chutney jar of the mixie/blender. This will give the spread a saucy consistency and a smooth texture, making it easier to spread on the bread.
Wash and add to the blender/mixie jar the coriander and de-seeded dates (No dates if diabetic, add a pinch of jaggery, if the sweet flavor is required).
Add the carom seeds, cumin seeds and a blob of tamarind.
Add a spoon of grated fresh coconut (optional). Add green chillies according to the spice levels required (generally, around 2 to 4 or 5 will do).
Add salt to taste. Add 2-3 spoons of water for the juicer blades to beat the ingredients better.
Blend all to a fine paste.
Spread on the bread or toast with a little butter topping and enjoy a tasty and fresh breakfast. As chutney, the coriander spread should make a perfectly fresh complement to any of the piping hot parathas.