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Kothamalli Chutney

5 mins South indian coriander chutney
5 from 2 votes
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  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 tablespoon urad dal
  • Curry leaves
  • Asafoetida generous portion

Mix and cool

  • 20 grams coriander leaves
  • Pinch of turmeric powder
  • 1/4 teaspoon of ginger powder
  • Salt
  • Small piece of tamarind
  • 3/4 cup coconut
  • 2 tablespoon pottukadalai


  • Little water


  • 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


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  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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