Checkout Coriander Chutney / Kothamalli Chutney Recipe with step-wise pics – A Simple, spicy and tangy chutney prepared with coriander, mint, coconut, green chillies, tamarind and garlic. A best side dish for dosa and idli.
Kothamalli Chutney is a popular chutney in South India, especially in Tamilnadu. In hotels, different types of chutney like Coconut chutney, Coriander Chutney, tomato chutney will be served along with Idli / Dosa. You can make all these chutney recipe at home by following the instructions below. You can make this simple chutney in a jiffy. The Chutney recipe requires Coriander, coconut, green chillies, tamarind, garlic and cumin. If you like your chutney mildly sweet, you can add a piece of jaggery while grinding. The chutney will be spicy, tangy and sweet. Jaggery is Optional. I have used both Coriander and Mint leaves. You can use Coriander alone too.
Try this simple, yet delicious Kothamalli Chutney for Dosa which is one of the best side dish for Dosa and let me know your comments.
Kothamalli Chutney for Dosa / Idli
Kothamalli Chutney | Side dish for Dosa
Ingredients
- 1/2 cup Coriander leaves
- 1/2 cup Mint leaves
- 1/4 cup Shredded Coconut
- 1 tsp Cumin
- 2 Green chilies
- Tamarind a small piece
- 4 pods Garlic
For tempering:
- 1/4 tsp Mustard seeds
- 1 tsp Oil
- 1/4 tsp Split urad dal
- 1/4 tsp Gram Dhal
- Curry leaves – few
Instructions
how to make Kothamalli chutney / side dish for dosa
- Wash and drain the mint and coriander leaves well.
- In a pan, add oil. Once hot add cumin, garlic and green chillies. Let cumin seeds splutter.
- Now add tamarind, mint leaves and coriander leaves.
- Sauté well. The leaves will start to wilt. Switch off the stove. Let it cool.
- In a blender, add coconut and mint - coriander leaves mixture. With little water make it into a paste. It can be little coarse.
- Now temper the chutney with items under “For Tempering”.
- Serve with idly or dosa.
Notes
- Sauteing the mint and coriander leaves is for avoiding the raw smell.
- You can also add 3 - 4 shallots while sauteing. It gives a nice taste to the chutney.
- In this recipe, I have added both mint and coriander leaves. You can even use either of those and follow the same steps.
How to make Kothamalli Chutney
- Wash and drain the mint and coriander leaves well.
- In a pan, add oil. Once hot add cumin garlic, green chilli, tamarind, mint leaves, coriander leaves.
- Saute well. The leaves will start to wilt. Switch off the stove. Let it cool.
- In a blender, add coconut and leaves mixture. With little water make it into a paste.. It can be little coarse.
- Now temper the chutney with items under “For Tempering”.
- Serve with idly or dosa.
Serving Suggestions:
- Serve Kothamalli Chutney along with Dosa or Idli or Paniyaram.
- A Perfect Side dish for Dosa.
Notes:
- Sauteing the mint and coriander leaves is for avoiding the raw smell.
- You can also add 3 – 4 shallots while sauteing. It gives a nice taste to the chutney.
- In this recipe, I have added both mint and coriander leaves. You can even use either of those and follow the same steps.
Did you Try this Kothamalli Chutney Recipe?
Share with us on Facebook or Instagram by tagging @fforflavour and hashtag it #fforflavour.
If you loved this post, then please let us know by liking, sharing, commenting and subscribing below!
[widget id=”blog_subscription-4″]
Nice Colour!