Kothamalli Chutney | Coriander chutney

Kothamalli Chutney | Coriander chutney | cilantro chutney | green coriander chutney for idli | chutney recipe | chutney variety | side dish for idli and dosai with step-by-step pictures and video recipe. Check out the Kothamalli Chutney recipe. If you like the video pls SUBSCRIBE to my channel.

Kothamalli Chutney | Coriander chutney is a quick and tasty side dish for South Indian tiffin varieties.   With less than 5 minutes of cooking this Indian vegan side is perfect for a busy morning. Tips & tricks to make green coriander chutney.

Should use coconut oil?

You can use any oil of your choice but coconut oil gives amazing flavor to coconut-based chutney.

Should I cook coriander leaves?

No, you need not cook coriander leaves. Just add coriander leaves to the hot pan. Pan heat is enough for the coriander. This helps with the flavor of the chutney.

Why turmeric powder and tamarind for Chutney?

coriander leaves chutney to tend to turn pale green after some time but adding turmeric powder and tamarind helps you retain a pleasing color to the chutney

Will the chutney be spicy?

Spice depends on the green chilli you use. Adjust according to your spice level

CHUTNEY RECIPES IN TMF

THOGAYAL RECIPE IN TMF 

Kothamalli Chutney

5 mins South indian coriander chutney

5 from 2 votes

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Ingredients

Temper

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ tablespoon urad dal
• Curry leaves
• Asafoetida generous portion

Mix and cool

• 20 grams coriander leaves
• Pinch of turmeric powder
• ¼ teaspoon of ginger powder
• Salt
• Small piece of tamarind
• ¾ cup coconut
• 2 tablespoon pottukadalai

Chutney

• Little water

Instructions

• Add coconut oil to a pan. When oil turns hot add mustard seeds, urad dal and curry leaves let them splutter
• Furthermore, add asafoetida and mix a good mix; transfer to a plate
• Add coriander leaves, turmeric powder, ginger powder, and tamarind to the hot pan; give a good mix
• Furthermore add green chilli, salt, coconut, and pottukadalai; let them cool in the same pan
• After everything is cool transfer to the mixie add little water and grind a smooth chutney
• Transfer to a container
• Add water according to your preferred texture and mix well
• Finally, add the tempering and mix well

Video

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Notes

1. Adjust the chilli according to your taste
2. Add very little turmeric powder else you might taste raw turmeric smell in the chutney
3. Avoid cooking the coriander leaves. Just saute the saute pan without turning on the stove 
4. Chutney stays good for at least two days in fridge
5. Refrigerator chutney thickens overtime so add water and adjust salt accordingly 
6. Avoid heating the chutney

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Ingredients

Temper

1 teaspoon coconut oil

½ teaspoon mustard seeds

½ tablespoon urad dal

Curry leaves

Asafoetida generous portion

Mix and cool

20 grams of coriander leaves

Pinch of turmeric powder

¼ teaspoon of ginger powder

Salt

Small piece of tamarind

¾ cup coconut

2 tablespoon pottukadalai

Chutney

Little water

How to make Kothamalli chutney with step-by-step pictures

• Add coconut oil to a pan. When the oil turns hot add mustard seeds, urad dal, and curry leaves let them splutter

• Furthermore, add asafoetida and mix a good mix; transfer to a plate

• Add coriander leaves, turmeric powder, ginger powder, and tamarind to the hot pan; give a good mix

• Furthermore add green chilli, salt, coconut, and pottukadalai; let them cool in the same pan

• After everything is cool transfer to the mixie add little water and grind a smooth chutney

• Transfer to a container

• Add water according to your preferred texture and mix well

• Finally, add the tempering and mix well