Coriander Chutney | Kothamalli Chutney, is a simple and extremely healthy South Indian side/dip. Delicious and aromatic fresh Coriander leaves chutney tempered with curry leaves go with Idli, dosa, vada, uttapam, upma (south Indian tiffins), snacks and sometimes with Curd rice too. I used to do mix Idli, Kothamalli chutney with ghee and make small roud portions, my kids will love to eat this green idli. It is very simple chutney recipe to prepare and can be prepared within minutes during those busy mornings.
Watch Coriander chutney recipe in Tamil
Coriander chutney recipe | Kothamalli chutney Recipe
Ingredients
To Temper
Instructions
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Heat oil in pan, add whole urad dal, chana dal stir in medium flam till turns golden brown.
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Add small onions, garlic cloves sauté for few seconds.
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Then add green chili, red chili, little tamarind, tomato sauté for few minutes.
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Add natural sea rock salt and sauté till tomatoes get fully cooked.
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Now add handful of coriander leaves and grated coconut.
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Sauté on a low flame for a minute, till coriander leaves shrinks slightly.
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Allow this to cool completely, and transfer to a mixer grinder.
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Add little water and grind into chutney consistency.
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Now for tempering, heat oil and add mustard seeds, urad dal, asafetida, red chili and few curry leaves.
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Delicious healthy Kothamalli chutney is ready to serve.
Note
- This kothamalli chutney can also prepare with no onion and no garlic.
- The kothamalli leaves should be with water, otherwise the leaves will get browned and will spoil the nice aroma of this chutney.
- In tempering, allow the mustard seeds to get splitter then add all other ingredients then only it'll good in taste and flavor.
