Name: Coriander Chutney Recipe | Kothamalli Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Small Bunch Coriander Leaves; 2 to 3 Green Chilli; 3 to 4 Small Onion; 2 tbsp Grated Coconut; 1 tbsp Urad Dal; 1 Small Piece Tamarind; 1 Pinch Turmeric Powder; Salt (To Taste); 1/2 tsp Mustard seeds; 1/4 tsp Urad Dal; 1 Red Chilli; 1 tsp Oil

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When I go for weekly shopping coriander will be in my shopping list. Most of the times, half of the bunch will be left over in the fridge, and my immediate thought to make use of it would be this Coriander Chutney recipe / Kothamalli Chutney in Tamil. Coriander or Cilantro or Chinese parsley is commonly known as kothamalli. It is mostly used for garnishing in cooking purposes. This coriander has numerous health benefits with minerals and vitamins. The most popular health benefit is it prevents nausea, vomiting and other stomach disorders.

Check out my other Chutney recipes

Coriander Chutney Recipe

Coriander Chutney Recipe | Kothamalli Chutney

Priya Santhamohan

This coriander chutney recipe / Kothamalli Chutney goes well with idli, dosa and thogayal for rice also. It has numerous health benefits as well.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast, Chutney Recipes

Cuisine South Indian

Servings 3 People

Calories

Ingredients

1 Small Bunch Coriander Leaves
2 to 3 Green Chilli
3 to 4 Small Onion
2 tbsp Grated Coconut
1 tbsp Urad Dal
1 Small Piece Tamarind
1 Pinch Turmeric Powder
Salt To Taste

To Temper

1/2 tsp Mustard seeds
1/4 tsp Urad Dal
1 Red Chilli
1 tsp Oil

Instructions

Wash coriander leaves 3 to 4 times and drain the water. In a pan roast urad dal with little oil until golden brown and keep by side. In the same pan add a tsp of oil. Add small onion, green chilli and saute for a while.
Now add coriander leaves and saute until it shrinks slightly. Switch off the flame, add grated coconut and stir quickly. Let it cool down. Transfer the contents to a mixer.
Grind it with a pinch of turmeric powder and tamarind. Add roasted urad dal and salt.
Add water little by little and grind it to a smooth paste. Transfer to a bowl and temper with the ingredients given in the table 'To Temper'.

This coriander chutney goes well with idli, dosa and thogayal for rice also.

Keyword Coriander Chutney Recipe, Kothamalli Chutney

Method

1. Wash coriander leaves 3 to 4 times and drain the water. In a pan roast urad dal with little oil until golden brown and keep by side. In the same pan add a tsp of oil. Add small onion, green chilli and saute for a while.

2. Now add coriander leaves and saute until it shrinks slightly. Switch off the flame, add grated coconut and stir quickly. Let it cool down. Transfer the contents to a mixer.

3. Grind it with a pinch of turmeric powder and tamarind. Add roasted urad dal and salt.

4. Add water little by little and grind it to a smooth paste. Transfer to a bowl and temper with the ingredients given in the table ‘To Temper’.

This coriander chutney goes well with idli, dosa and thogayal for rice also.

Coriander Chutney Recipe

Tips for Kothamalli Chutney Recipe

1. For variation you can use red chilli also.
2. Slit the green while sauting or else it will splutter.
3. If you dont want the smell of the onion it can be skipped.
4. Turmeric powder gives nice bright green colour to the chutney.

Kothamalli Chutney

Coriander Chutney Recipe | Kothamalli Chutney