Wednesday, October 7, 2009

Coriander chutney

This chutney is very simple to prepare and goes well with idly, dosa, adai, roti and upma. It can be used as dip for samosas and bajji. It can also be used as a spread for sandwich. Today let us learn how to make coriander chutney/kothamalli chutney following this easy recipe.

Coriander Chutney-Kothamalli chutney

Coriander Chutney-Kothamalli Chutney

Coriander Chutney-Kothamalli Chutney

 Prep Time : 10 mins
 Cook Time : 10 mins 
 Serves: 2
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Coriander leaves - 1 medium sized bunch or 1 cup firmly packed
   Urad dal - 1 1/2- 2 tbsp
   Green chillies - 1-2
   Ginger - 1/2 inch piece
   Tamarind -1 Pea sized ball (very less) or 1/4 tsp tamarind paste
   Coconut - 3 tbsp (grated)
   Oil -2 tsp
   Salt as required

  For the seasoning

   Oil - 1 tsp
   Mustard seeds- 1/4 tsp
   Split urad dal - 1/4 tsp


Preparation

Clean and wash the coriander leaves. Chop it and keep it ready. You can use the tender stems also for this chutney.

Method

Heat 2 tsp of oil and fry urad dal until it turns light brown.

Then add green chillies, ginger and fry for a few seconds. Switch off the flame.

Add coriander leaves, tamarind and sauté in the heat of the pan itself.

Then add grated coconut, saute in the heat of the pan and leave it to cool.

Grind it with needed salt.

Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, pour the seasoning over the chutney.

Refer more chutney and thuvayal recipes in the link below-

Chutney Recipes 

Variations

The same chutney can be done with Pudina/Mint leaves instead of coriander leaves.

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21 comments:

  1. Note that coriander helps to clean your Liver

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  2. Very nice padhu thankyou so much

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  3. the chytney came out well...thak you

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  4. Hello, thank you for your recipe. Do we need to soak tamarind here?

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  5. Not necessary. Just saute it in the end along with the other ingredients. Just a small bit of tamarind is enough or 1/4 tsp of tamarind paste. If using paste, just grind it along with coriander leaves. No need to saute.

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  6. Hi... Ur recipes r really useful...thank u

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  7. Hi I forgot to fry mint leaves and I ground it directly... it is little bit bitter ... any tips fr this

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  8. Made this Coriander Chutney and loved it !
    Thank you so much for this quick yet tasty recipe.

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  9. Made this chutney and loved it !
    Thank you for sharing this quick yet tasty recipe.

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  10. Thank you very much for the recip ...loved it 😃

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  11. mam are your recipes published in books if, please send me name of the book i will surely buy.

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  12. Tried it .. Super :)Thanks for sharing the recipe !!!

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  13. Hi,

    We tried the recipe today and it tastes real good! The only thing that I was not satisfied with is that the consistency is not smooth, the Urad dal has made it a little crunchy. ANy suggestions or am I doing something wrong?

    P.S.
    I simply love your recipes!

    Sujay

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    Replies
    1. Thank you for liking my recipes.You must grind for a few more minutes, if it is not smooth. Alternatively, you can fry urad dal, green chilli, ginger and tamarind separately. Remove from kadai. Then add coriander and saute in the heat of the pan itself. First grind the urad dal, green chilli, ginger and tamarind to a fine paste. Then add coriander leaves and coconut and grind everything together to a smooth paste. (not too smooth).

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  14. Thanks a ton! I will try doing what you have suggested and let you know...

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  15. Hi I tried it came well. Thanks for sharing.

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  16. I have bookmarked your page and often return to it to try your recipes. Very simple and lucid. Good going Paddu!!!

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  17. Thanks for this... this was awesome!!!

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  18. Hello paddu.Iam a big fan for ur recipies.Iam trying new items from your blog.They came out very well.Iam impressed alot because they are easy and interesting.you are simply awesome by writing everything in detail and sometimes with pictures.Your blog is very helpful for starters.Thank you so much for running this blog.

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