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.


Unknown 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...

Unknown said...

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

Unknown said...

Super flavored chutney ...very tasty dear :)

Unknown said...

My fav chutney.. looks nice..