Kothamalli Chutney, a delicious chutney made from the coriander leaves, coconut and other spices. It's one of my all time favorite chutney, i love coriander flavor like anything, so atleast once in a week, i'm making this chutney as side dish for idli and dosa. Like many of my recipes, this recipe is also from my mom. I have been making this chutney as she had taughted me years ago without any change. Adding roasted urad dal(you can use skinned or unskinned urad dal, mom always use skinned urad dal for this chutney for better flavor,so do i am) gives such a nice flavor to the chutney. If you haven't tried this way of making coriander chutney, give it a try, it would be amazing and taste great with idli and dosa.
Procedure
Notes:
Coriander Chutney
Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: South Indian
Recipe Category: Chutney | Recipe Cuisine: South Indian
Ingredients
Coriander leaves - 1 small bunch(3/4 cup tightly packed)
Grated Coconut - 1/4 cup(loosely packed)
Split Skinned Urad dal - 1 tsp
Red Chili - 2 or 3
Garlic - 2 pods(small)
Tamarind - a peas size
Oil - 1/2 tsp + 1/4 tsp
Mustard - 1/4 tsp
Curry leaves - 2
Pearl onion -1
Salt - to taste
Coriander leaves - 1 small bunch(3/4 cup tightly packed)
Grated Coconut - 1/4 cup(loosely packed)
Split Skinned Urad dal - 1 tsp
Red Chili - 2 or 3
Garlic - 2 pods(small)
Tamarind - a peas size
Oil - 1/2 tsp + 1/4 tsp
Mustard - 1/4 tsp
Curry leaves - 2
Pearl onion -1
Salt - to taste
Heat a kadai, add 1/4 tsp of oil, add urad dal, red chili, garlic & tamarind one by one and saute till the dal becomes aromatic.
Remove from kadai and put it in mixie jar, in the same kadai add the coconut and roast till aromatic.
Allow the roasted ingredients to cool, in the mean time, remove the coriander leaves from stem, no need to remove all the stem, just remove the thicker stems on the end.
Add the coconut in the mixie along with dal,chili,tamarind & garlic, grind it to a coarse mixture. In this,add coriander leaves & enough water.
Add salt and grind into smooth paste. Heat the kadai for tempering with 1/2 tsp of oil.
Add mustard, let it splutter, add the finely chopped onion & curry leaves, saute till onions becomes translucent, add the chutney.
If need add water to adjust the consistency.When it's about to come boil, switch off the flame.
That's it Coriander Chutney is ready to serve with dosa or idly.- Roasting coconut helps to increase the self life of chutney.
- If you're making this chutney for packing, roast the coconut till it becomes slightly brown, it really increases the self life a long.
- You can use green chili instead of reds ones.
- Skinned urad dal gives excellent aroma & taste. I recommend to use that if you have.
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