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.
Clean and wash the coriander leaves. Chop it and keep it ready. You can use the tender stems also for this chutney.
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-
The same chutney can be done with Pudina/Mint leaves instead of coriander leaves.
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