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
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
-
Wash and drain coriander leaves, remove the leaves from the stems.
-
Heat oil in a pan, add urad dal and fry for 2-3 minutes or until golden brown.
-
Add red chilis and sauté for a minute, and add asafoetida and salt.
-
Add coriander leaves.
-
Stir for a couple of minutes, add tamarind piece, and turn off the flame.
-
Let it cool, and grind it with little water.
-
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.
-
Mix tempering with chutney.
-
Serve hot with idli or dosa.