Coriander Chutney | Cilantro Chutney | Kothamalli chutney
How to make coriander / cilantro chutney | Kothamalli chutney for idli & dosa – This is a simple, flavourful and deliciouscoriander chutney which goes well with all tiffin items including idli, dosa, vada, pongal, upma, etc.
This recipe does not saute the coriander leaves in oil. Instead it is ground as such which gives a wonderful flavour to the chutney. If you do not like the smell of fresh coriander leaves in the chutney, then you can saute for a few minutes in oil and then grind along with other ingredients.
There are many versions of coriander / kothamalli / cilantro chutney. In this version raw ingredients like grated coconut, coriander leaves, ginger, salt and green chillies are ground together and a tadka is added. This coriander chutney can be made within a few minutes if you have grated / dessicated coconut lying around in the refrigerator / freezer.
Cooking instructions with step by step pictures
Wash coriander leaves / cilantro leaves several times in water. Remove the stem / stalk and keep it aside. In a blender / chutney jar, add coriander / cilantro leaves, shredded coconut, ginger, green chilli and salt. If adding, add bengal gram dal also.
Blend into a smooth paste by adding required water and transfer to a container.
In a tadka pan, heat oil and add mustard seeds. Once the mustard seeds crackle, add chana dal, split urad dal and curry leaves.
Add the tadka to the chutney.
Serve with idli / dosa / vada / pongal / paniyaram.
Coriander Chutney | Cilantro Chutney for Idly & Dosa
Ingredients
For grinding
- ½ cup tightly packed coriander/cilantro leaves
- ½ cup grated coconut
- 1 inch ginger piece
- 1 green chilli
- 2 tbsp bengal gram dal
- Salt to taste
For tadka
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp chana dal
- ¼ tsp split urad dal
- 1 sprig curry leaves
Instructions
- Wash coriander leaves / cilantro leaves several times in water. Remove the stem / stalk and keep it aside.
- In a blender / chutney jar, add coriander / cilantro leaves, shredded coconut, ginger, green chilli and salt. If adding, add bengal gram dal also.
- Blend into a smooth paste by adding required water and transfer to a container.
- In a tadka pan, heat oil and add mustard seeds. Once the mustard seeds crackle, add chana dal, split urad dal and curry leaves.
- Add the tadka to the chutney.
- Serve with idli / dosa / vada / pongal / paniyaram.
Notes
- Remove the hard stems of the coriander without fail. Or else chutney might become bitter.
- You can increase or decrease the amount of green chillies according to your taste.
- If you do not like the smell of fresh coriander leavesin the chutney, then you can saute for a few minutes in oil and then grind along with other ingredients.
- Adding bengal gram is optional. Personally i dont add it as it overpowers the smell of fresh coriander and we do like it a lot.