Saturday, February 22, 2014

Coriander Chutney / Kothamalli Chutney ~ Indian Chutney Recipes

This is something that I often make here apart from Tomato and Garlic Chutney. Unlike Mint Chutney, this doesn't require much time to pluck the leaves (lazy me!! ) as we just clean and chop coriander leaves along with stems. I just trim off the roots as the stems are equally nutritious. 


Coriander leaves 2 bunch
Garlic Cloves 4
Grated Coconut 4-5 tsp
Tamarind a small gooseberry size
Urad Dhal 2tblsp

To temper:

Mustard seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry Leaves few


Trim off the roots of coriander. Wash and chop the leaves along with its stems.

Heat Oil in a Pan, when hot add Urad Dhal. When they start changing their color, add the garlic cloves, chillies. Fry for a few seconds until the cloves get roasted. 

Now add the chopped coriander leaves and salt. Fry till the raw smell leaves on a low flame. Add grated coconut and fry for few more seconds until done.

Cool and grind the mixture along with tamarind to a fine paste. Heat little oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal and Curry leaves. Fry for a while until they change their color slightly and pour this tempering over the chutney.

Serves: 2
Serve with Idli / Dosa / Upma / Kitchadi. I served with Upma.


Manjula Bharath said...

wow very very flavorful and delicious chutney :) looks yumm !!

Sangeetha M said...

My Grandmom makes cilantro chutney this way without adding onion, tomato...looks delicious and inviting...

Sony P said...

Beautiful and tasty chutney......!!! Happy to follow you dear will be happy if you follow me back!!

chikkus Kitchen said...

Super flavored chutney ...very tasty dear :)

sripriya vidhyashankar said...

My fav chutney.. looks nice..