Kothamalli Chutney ~ Coriander Chutney

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Did you miss the 3 back-to-back post series last month? πŸ™‚ I didn’t miss it. Instead, I felt I had taken a little break. My mind is relieved and InShaAllah, I already have set up in my mind what I would be doing at least till mid of the year. After that, will see… πŸ˜‰

 

This month, I chose the theme “Green”, so you will see three green colored foods being featured back-to-back from today. Isn’t green a very fashionable food color these days? With more focus on healthy eating, anything green is coming back into favor. So, green it is, and let’s move on to the first one in the series…

 

The first recipe I choose to feature is our humble coriander chutney. For our idlis, we normally prefer the white thenga chutney. Even when we go to restaurants for vegetarian food, the kids wipe out the white one but leave all the other chutneys untouched. But that’s not the case for me or HD. We love all chutneys, and we lick everything clean. This is one of HD’s favorite chutney with idlis. If not for the kids, I would have made this more often. What you see in the background are sweet banana pooris called Mangalore Buns, that came out so well first but the clicks were pathetic. But when I tried them with the chutney, they flopped. πŸ™ So they still remain on my to-do list to make them for the blog, since it is something we love for our breakfast during weekends.

 

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5 from 1 vote

Kothamally Chutney ~ Coriander Chutney

Course Dips
Cuisine Indian
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 3
Author Rafeeda

Ingredients

  • 1/2 cup fresh coconut
  • 4 tbsp chopped coriander
  • 2 cloves garlic
  • 2 green chillies
  • 3 shallots peeled and chopped
  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp urad dal
  • 2 dry chillies
  • 4-5 curry leaves
  • Salt to taste

Instructions

  • Grind ingredients from coconut to shallots to a smooth paste, adding little water.
  • In a small saucepan, heat oil. Splutter mustard seeds.
  • Add in the urad dal, dry chillies and curry leaves and fry briefly.
  • Add the paste, adjust salt and switch off immediately once the mixture is hot. Do not boil.
  • Serve hot with idlis or dosas.

Notes

Do not boil the chutney. The coconut will split.
Add some water if the chutney is too thick.

Join the Conversation

  1. simple and tasty…

    1. Rafeeda AR Author says:

      Thanks Amrita…

  2. I never realised you skipped the 3b2b last month. Days no months are flying so fast.. πŸ™ Me too love all kinds of chutneys served with dosa and idli at restaurants – especially A2B! We add some pottu kadali to our chutneys to thicken it. I think it is the roasted bengal gram – i dont get that here, so use channa dal itself. What next? some non-veg recipe? πŸ™‚

    1. Rafeeda AR Author says:

      I know how fast days are flying… it is just too fast to my liking too… Everybody seems to have slight variations in their recipes… Not a non-veg recipe for this series, though… Thanks a lot Fami… πŸ™‚

    1. Rafeeda AR Author says:

      Thanks Angie…

  3. Beautiful color…love this chutney with dosas and idlis.

    1. Rafeeda AR Author says:

      Thanks a lot Ruxana…

  4. 5 stars
    Oh that sounds delicious! I wish we could get fresh curry leaves here in Nepal. Guess I’ll have to try growing my own tree.

    1. Rafeeda AR Author says:

      Thank you so much Bibi…

  5. Chutney looks absolutely yum… pretty colour

    1. Rafeeda AR Author says:

      Thanks a lot Anupa…

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