Kothamalli Chutney (Coriander leaves Chutney / Dip)

Category: Lunch / Chutney
Preparation Time: 10 mins  
Cooking Time: 10 mins
Servings: 3 to 4 servings

Coriander Chutney

This kothamalli chutney goes well with Idly, Dosa, Paniyaram and Rice. This is the way we prepare at our home and we can adjust the amount of coriander leaves and coconut as per our liking.

 Ingredients:

• Coriander leaves - 1 bunch
• Fresh coconut - 1/2 to 3/4 cup
• Small Onions - 10 to 12 nos
• Curry leaves - few
• Channa Dhal - 1/2 tbsp
• Urad Dhal - 1 tbsp
• Red Chillies - 1-2 nos (adjust per required spice level)
• Cumin Seeds - 1/2 tsp
• Pepper - 1/4 tsp
• Tamarind - a small piece
• Salt - to taste
• Oil - 1 tsp 

Method:

1. Wash the coriander leaves and roughly chop them (We can remove the thick stems)
2. Heat 1 tsp oil in a pan, add Channa & Urad Dhals fry till they turn golden brown
   
3. Add small onions, curry leaves and fry for 1-2 mins
   
4. Then add the red chilly, followed by cumin seeds and pepper; fry for 30 secs
5. Switch off the stove and add the tamarind, coriander leaves and saute till it shrinks in volume
   
6. Add required salt and coconut gratings  
   
   
   
7. Mix well and allow to cool down
   
8. Grind the mixture with required water to a chutney like consistency and transfer to serving bowl
   
9. Serve with hot Rice or even with Idly / Dosa