Wednesday, August 13, 2008

Coriander chutney (kothamalli chutney)

One of my favorite chutneys which is suitable for all kind of dosas and idlis. I hope every idli lovers will like this colorful chutney. I remember my brother calling this as green chutney in his younger days.

  • Coriander leaves - 1 handful as available in the shops
  • Coconut (grated)-3 tablespoon
  • Urad dal-1 teaspoon
  • Coriander seeds-1 tablespoon
  • Tamarind- a small piece (or 1 tablespoon of thick paste)
  • Red chilli-2 or 3
  • Asafoetida- a pinch
  • Oil-2 teaspoon for seasoning
  • Salt
  • For seasoning:Mustard, Urad dal, Cumin seeds, Curry leaves.

  • Heat very little oil in a pan and add urad dal to it and red chillies.
  • When it changes to golden brown, add coriander seeds and fry it.
  • Add tamarind and asafoetida.
  • Finally add cut coriander leaves and switch off the flame.
  • Fry in the same heat for few seconds and add the grated coconut.
  • After allowing it to cool,grind it into course paste with required amount of salt.
  • Fry the seasoning items in the oil and add it to the chutney.
  • Tastes good with idli, dosa.


When the proportion of cumin seeds or the coconut is more it gives a different taste.
Thus it can be done in three different ways.

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