Coriander chutney

During winter season fresh  coriander is available at markets. 
Generally coriander is used to garnish a dish, in salads and also added to the dish for its aroma. 
It is also a rich source of vitamins and minerals.


Ingredients 
Coriander leaves  -  1 cup   
Nellikkai  (Amla)  -  2 or 3   
Thick Curd -  1/3 cup     
Green chilly  -  7 to 8    
Small Onion  -  8 to 10    
Ginger  small piece
Salt   -  3/4 Tsp    
Lemon Juice - 1 to 2 Tsp   
 
Directions 

Beat the curd and set aside.
Wash nellikkai and coriander leaves well in water.
Steam cook nellikkai in an idli maker or cooker for 8 minutes.
Remove seeds.
Take all the ingredients except lemon juice and curd.
Grind into a smooth paste.
The water content present in the leaves and onion is just enough to grind them into a smooth paste.
Finally add curd & lemon juice and make into a smooth paste.
Adjust salt and mix well.
Transfer into a serving bowl.
Garnish with coriander leaves.
An excellent side dish for idli, upma, pongal and dosai.