Coriander Chutney | Kothamalli Chutney

Idli and dosa are a staple breakfast and dinner item in most South Indian homes. So I’m always on the look for different chutney recipes to serve with dosa and idli. Coriander chutney is one easy and quick chutney that goes well with idli and dosa. It can also served with bajji and bonda. Check out my kothamalli (coriander) thogayal for rice.

This chutney is a good way to use up your leftover coriander leaves bunch. I love the raw flavor of coriander leaves, so I don’t saute the leaves. If you don’t like raw taste, you can fry them a little. The coriander stems are more flavorful than leaves, so I add some of the tender stems also to the chutney. If you are bored of coconut chutney, try this flavorful chutney for a change to serve along idli and dosa.

Kothamalli Chutney

South Indian style coriander leaves chutney for idli and dosa

Print Pin Recipe

Servings 2

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Ingredients

• ½ cup coriander leaves tightly packed
• Few tender coriander stems optional
• 1 garlic clove
• 4 shallots / chinna vengayam
• 2-3 green chillies
• 1 tsp roasted gram / pottu kadalai
• 2 tbsp shredded coconut
• ¼ tsp tamarind paste / pea-size tamarind
• ½ tsp sesame oil
• Salt to taste

To temper

• 1 tsp sesame oil
• ½ tsp mustard seeds

Instructions

• In a pan, heat oil and add shallots, garlic and fry for 2-3 minutes. Switch off and add green chilly, coriander leaves, coconut, pottu kadalai and tamarind.
• Give a mix and allow to cool. Once cooled, grind everything adding salt to a smooth consistency adding little water as required.
• In a small pan, heat oil and add mustard seeds. When it crackles, pour over the chutney and mix.

Notes

• Adjust the amount of green chillies according to your spice preference.
• You can skip the garlic if you don’t like the taste.
• If you don’t like raw taste of coriander, sauté them for a minute.

Course: Side Dish

Cuisine: Indian

Keyword: Chutney Recipes