Kothamalli Chutney
South Indian style coriander leaves chutney for idli and dosa
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.