Kothamalli Chutney | Coriander chutney is a quick and tasty side dish for South Indian tiffin varieties. With less than 5 minutes of cooking this Indian vegan side is perfect for a busy morning. Tips & tricks to make green coriander chutney.
Should use coconut oil?
You can use any oil of your choice but coconut oil gives amazing flavor to coconut-based chutney.
Should I cook coriander leaves?
No, you need not cook coriander leaves. Just add coriander leaves to the hot pan. Pan heat is enough for the coriander. This helps with the flavor of the chutney.
Why turmeric powder and tamarind for Chutney?
coriander leaves chutney to tend to turn pale green after some time but adding turmeric powder and tamarind helps you retain a pleasing color to the chutney
Will the chutney be spicy?
Spice depends on the green chilli you use. Adjust according to your spice level
CHUTNEY RECIPES IN TMF
THOGAYAL RECIPE IN TMF
Ingredients
Temper
1 teaspoon coconut oil 1/2 teaspoon mustard seeds 1/2 tablespoon urad dal Curry leaves Asafoetida generous portion
Mix and cool
20 grams of coriander leaves Pinch of turmeric powder 1/4 teaspoon of ginger powder Salt Small piece of tamarind 3/4 cup coconut 2 tablespoon pottukadalai
Chutney
Little water
How to make Kothamalli chutney with step-by-step pictures
Add coconut oil to a pan. When the oil turns hot add mustard seeds, urad dal, and curry leaves let them splutter
Furthermore, add asafoetida and mix a good mix; transfer to a plate
Add coriander leaves, turmeric powder, ginger powder, and tamarind to the hot pan; give a good mix
Furthermore add green chilli, salt, coconut, and pottukadalai; let them cool in the same pan
After everything is cool transfer to the mixie add little water and grind a smooth chutney
Transfer to a container
Add water according to your preferred texture and mix well
Finally, add the tempering and mix well
