Kothamalli Chutney (Coriander Chutney)

Kothamalli Chutney is a South Indian recipe, with kothamalli or fresh coriander being the main component in the recipe. This green chutney is so versatile and goes well with most of the dishes, it can be served as a dip and goes amazing with crackers. I am so fond of this chutney that I use this for sandwich spread almost every time. 

No Indian Meals is ever believed to be complete without a dollop of chutney on its side. Traditionally an Indian Thali comprises of main meal, pickles, curries and chutney as a side dish to contrast the flavors. 

What I love most about pachadis or chutney is that they pair well with  Instant Rava Idlis, Bread Idli , Carrot Idli or Rice Idlis and Dosas. My husband like to have chutneys with his rava upma and vermicelli upma as well.

This recipe is inspired from many breakfast joints I visited in Tamil Nadu, specially Chennai, where all the dishes are presented with minimum three different type of chutneys in three different colors. One is mostly white coconut chutney, red /tomato chutney and green chutney like this recipe.

You can have these with Idli, Dosas, Wadas, Chapatis and also I have tried and loved with plain steamed rice.

I like to include as many vegetables and fruit to make chutneys/pachadis from them like Beetroot pachadi, tomato chutney and Pumpkin Chutney.

Kothamalli Chutney (Coriander Chutney)

Video of the recipe tomato and coriander chutney 

RECIPE

Serves: 2

Prep time: 2 minutes

Cook Time: 10 minutes

Tools: Kadai, Tadka Pan, Mixer grinder

INGREDIENTS

Coriander leaves with tender stalks 1 1/2 cup.

Green chili 1 no.

Dry red chili 1 no.

Chana Dal 1 tbsp.

Urad Dal 1 tbsp.

Oil 3 tsp.

Cumin seeds 1/2 tsp.

Tamarind 1 tbsp.

Salt to taste.

Jaggery 1/2 tsp.

Mustard seeds 1/2 tsp.

Curry leaves 4-5.

Hing/ asafetida 1/4 tsp.

METHOD

Wash and clean coriander leaves. Pick fresh leaves along with its tender stalks.

Chop green chili in two. break red chili in half and discard seeds.

Soak Tamarind in 1/8 cup water.

Heat oil in kadai and fry cumin seeds.

Add red chili, Chana dal and urad dal. Roast till they turn red.

Transfer the seasonings to a mixer pot.

In same kadai add a tsp of oil. Fry coriander leaves and green chili until leaves become soft.

Cool the greens and transfer to the mixer pot with the fried lentils.

Put Jaggery, salt and soaked tamarind along with its water and make a smooth paste.

Place a tadka pan on heat. Add a tsp of oil and put mustard seeds. After it splutters add curry leaves and asafoetida.

Pour on top of chutney. 

Enjoy as a side with any of your favorite dish.

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