Wednesday, June 10, 2015

Cilantro, Coconut & White Poppy Seeds Chutney

Cilantro-Coconut-White Poppy Seeds Chutney
Dhonepata-Narkol- Posto Bata
There's excess cilantro every week because we use only a sprinkling for garnishing certain dishes, and the rest spoils so easily in the fridge. This is the ideal condiment to keep on hand to be had with hot, steamed Basmati rice.

White Poppy Seeds
Posto or white poppy seeds are a common ingredient in Bengali cooking. They are also known as khus-khus in other parts of India. 

I first came across a recipe (thank you, Peanuts on the Road, for the inspiration) for this condiment on the Internet, but adapted it to suit my family's taste. For example, Hubby tasted it, fresh out of the blender, and suggested I add shredded coconut for added flavor and texture. Not a bad idea, we both agreed after that modification! 

So here is how it all came together.

1 small bunch cilantro (coriander leaves), chopped, rinsed and drained
1/4 cup posto/white poppy seeds, soaked in boiling water until cool
salt to taste
1 green chili or to taste
2+2+2 Tbsp. mustard oil
2 Tbsp. shredded coconut
1/4 tsp. sugar
1/4 tsp. nigella/kalonji seeds


  1. Soak poppy seeds in boiling water and salt, cover and set aside until cold.
  2. Blend poppy seeds into a thick paste and transfer to a bowl.
  3. Dice cilantro and green chili, mix in a blender container with 2 Tbsp. mustard oil, salt and 1-1/2 Tbsp. shredded coconut.
  4. Blend into a thick paste and mix with poppy seed paste.
  5. Heat 2 Tbsp. mustard oil, sputter nigella seeds and add blended paste.
  6. Stir-fry until all liquid is absorbed and transfer to a serving bowl.
  7. Garnish with rings of green chili and remaining shredded coconut.
Serve with hot, steamed Basmati rice.

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