Coriander chutney is yet another delight for any type of dosa and idli. It can be served with curd rice or just plain rice as well. Coriander leaves has many medicinal values. One of it being cleaning our liver. In India we prepare this chutney when we have digestion related problems or simply to improve appetite at times. The best of it is, it tastes delicious and the green colour is very inviting!
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| Kothamalli Chutney |
Ingredients
- Coriander leaves - A bunch
- Coconut pieces - 8 -10
- Ginger - 1 inch piece
- Garlic - 2 cloves
- Green chilli - 2
- Red chilli - 4-5
- Cooking oil - 2-3 teaspoon
- Urad dal - 1 teaspoon
- Pottukadalai (optional) - 1 teaspoon
- Tamarind - a small piece (half inch)
To temper Optional
- Cooking oil - 1 teaspoon
- Mustard - 1/2teaspoon
- Cumin seeds - 1/2 tsp
- Curry leaves - 6 -7 leaves
Preparation
Pour oil in a small frying pan, when it is hot add urad dal, pottukadalai, ginger, garlic, tamarind, red and green chillies and fry for a minute or 2. Add coconut pieces and fry again for 2-3 mins. Now lower the flame and add the coriander leaves. Do not fry for long and don't increase the flame either. The leaves will shrink like it is half cooked. Switch off the flame and allow it to cool. Then grind the same until it turns into chutney consistency i.e smooth paste. Now temper the chutney with items under "to temper". I usually don't temper as it is fried anyway before grinding. But tempering adds a little flavour to the green chutney.
Note :- If you are using shredded coconut, use around 4-5 teaspoons of it. Add the shredded coconut only after you switch off the stove. Let it fry with the same heat.
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| Green Chutney |
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