Coriander Chutney /Kothamalli Chutney



Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........




                                                             
                                                            
                             Coriander Chutney/Kothamalli Chutney


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10 minutes
   Serves ~6(generously)


  Ingredients




Ingredient
Quantity
Coriander leaves/kothamalli illai
2.5-3 cups(tightly packed)
Shallots/chinna vengayam
6-7
Red chilly/vara milagai
4-5
Tomato (finely chopped)
1 (small size)
Curry leaves /karivepillai
2 sprigs
Coconut(grated)
2 tbs
Tamarind/puli
a small gooseberry size
Salt
1 tsp or to taste
Channa dhal/kadalaparuppu
2 tbs
Asafoetida/perungayam
a generous pinch
Oil
1.5 tbs
Mustard seeds/kadugu
1 /2 tsp

   
   Method 
  • Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.
  • Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.
  • Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.
  • Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.
  •  Serve it  with idly or dosa.




  • The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
  • Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
  • Adjust the consistency of the chutney as per personal preference.


Enjoy................

BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

8 comments:

I like this version of chutney , it is so different than mine . And that home grown coriander looks so tender , wow ! I am loving it .

I like your chutney, its so different from the normal coriander chutney.

Slurp slurp, lipsmacking here, i can have two more dosas with this chutney.

Such an awesome colour and would love this chutney anytime!

Such a lovely chutney and i am always a fan of this lipsmacking goodness!!

super... edu erunda idli dosa lam sema kattu. Love your props yaar.

Awesome. Will love this as a side to my rice also.

what a flavorful version of this chutney!

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