Kothamalli Chutney goes well with idli/dosa, roti, paniyaram even with vadai.  You can prepare mint chutney with this same recipe, just replace the coriander leaves with mint leaves.

Make coriander mint chutney by adding an equal amount of mint leaves and coriander leaves. I made this chutney with red chilli and urad dal.

Apart from this, you can make coriander chutney with coriander and coconut, another variety is made with onions and tomatoes, each variation will have a unique taste.

Notes

• Adjust red chilis according to your spiciness.
• Add a little water while grinding otherwise, the chutney may become watery.
• You can add curry leaves for tempering.
• You replace the urad dal with chana dal.
• Adding 3 – 4 tsp of grated coconut along with coriander leaves will enhance the taste.

Other Chutney Varieties – Brinjal Chutney, Hotel Style Coconut Chutney, Peanut Chutney, Onion Chutney, Mint Coconut Chutney

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Coriander Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Kothamalli Chutney goes well with idli/dosa, roti, paniyaram even with vadai.  You can prepare mint chutney with this same recipe, just replace the coriander leaves with mint leaves.

Course: Breakfast, dinner

Cuisine: Indian

Keyword: chutney, coriander chutney, kothamalli chutney

Author: Sivagami Meganathan

Ingredients

• 1 cup Coriander leaves
• 4 tsp Urad dal
• 1/4 tsp Asafetida
• 6 Red chillis
• Tamarind a small piece
• 1 tsp Oil
• Salt as needed

To temper

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1 Red chilli

Instructions

1. Wash and drain coriander leaves, remove the leaves from the stems.

2. Heat oil in a pan, add urad dal and fry for 2-3 minutes or until golden brown.

3. Add red chilis and sauté for a minute, and add asafoetida and salt.

4. Add coriander leaves.

5. Stir for a couple of minutes, add tamarind piece, and turn off the flame.

6. Let it cool, and grind it with little water.

7. For tempering, heat the oil in a pan, add the mustard and when it splutters add the red chillies and turn off the heat immediately.

8. Mix tempering with chutney.

9. Serve hot with idli or dosa.

Method

Step by Step Pictures

1. Heat oil in a pan, add urad dal.

2.  Roast for 2-3 mins or until golden brown.

3. Add red chilis sauté for a minute.

4., Then add asafoetida. 

5. Add the required salt.

6. Add washed coriander leaves.

7. Stir for a couple of minutes.

8. Add tamarind piece, turn off the flame.

9. Let it cool, grind it with little water.

10. For tempering, heat oil in a pan, add mustard seeds.

11. Once it pops add red chilli and then turn off the flame immediately.

12. Mix tempering with chutney, serve hot with idli/dosa.