Here we add coconut, parsley leaves, green chillies, tamarind, salt and spices. This gives a nice green colour to the thuvaiyal. I never use any colour in any of my recipes as it may spoil our health.
First let us see the difference between Coriander leaves (Cilantro) and Parsley leaves.
The first one is Coriander/ Cilantro leaves which has a curved tip whereas the tips of leaves will be pointed in Parsley which is shown in the second one. C (coriander) – Curved leaves and P (parsley) – Pointed leaves (easy way to remember) In Coriander all leaves stems and seeds are edible, whereas in Parsley only leaves are edible.
Parsley tea can be used as an enema and to control high blood pressure. Parsley is high in oxalic acid, a compound involved in the formation of kidney stones. It is not recommended to be consumed by pregnant women as it can lead to uterine stimulation and premature labor, but is recommended for lactating mothers as stimulates milk production.
Health benefits and nutrition – this link explains more about Parsley
Now let us prepare a chutney using parsley leaves.
Parsley chutney recipe – Ingredients:-
- Parsley leaves – from one bunch
- Grated coconut – 1 cup
- Vegetable oil – 1 tsp
- Mustard seeds/ kadugu – 1/2 tsp
- Urad dal/ ulundham paruppu – 1 tsp
- Asafoetida/ perungaayam – pinch
- Green chillies – 4-5 number
- Tamarind/ puzhi – 1/2 lemon size
- Salt – to taste
Parsley chutney recipe – Method of preparation:-
1. Firstly heat one tea spoon of oil in a fry pan, add mustard seeds and when it splutters add urad dal. Secondly when it turns golden yellow, add asafoetida and green chillies. Sauté for few minutes. Similarly add parsley leaves and sauté. Switch off flame and further add grated coconut, tamarind and salt. Let it cool for 5 minutes.
2. Finally grind in a mixie until it turns to a fine paste. This can be used as side dish for idli, dosa and rice.
More chutney recipes are as follows