Parsley Chutney | South Indian Style Parsley Thogayal
A delicious, flavorful South Indian style chutney/thogayal prepared with parsley and onion. This chutney is an excellent accompaniment for rice, idli & dosa.
When the oil is hot, add the mustard seeds, urad dal, and dried red chilies.
Roast till the urad dal turns golden brown. Then set it aside. Take a ½ tsp of this tempering and set it aside to add later.
Now in this same kadai, add the onions and fry for a couple of minutes.
Then add the parsley and cook until it wilts.
Allow it to cool.
Grind the onion, parsley along with salt and tamarind paste first.
Then add the urad dal, mustard seed, red chili mixture and grind it coarsely. If required sprinkle some water but not more than 2 tbsps.
Finally, add the ½ tsp of tempering and serve it with idli or dosa or rice.
As we grind mustard seeds(it is a natural preservative) along with the chutney, the shelf life of this chutney is comparatively more prolonged than other ones. You can refrigerate it for one week too.
Notes
Instead of tamarind paste, you can add betelnut size of tamarind as well.
Adjust salt and spices as per your preference.
You can reduce the parsley or add more onion or coconut if you are trying parsley for the first time.