Coriander / Kothamalli Chutney is a famous and frequently made dip in south india. This suits well for idly, dosa and other tiffin items
- Fresh Coriander leaves - 1/2 a bunch
- Tomato - 2 (Medium)
- Tamarind - a small amla size
- Green Chili -2
- To Temper:
- Mustard seeds - 1 tea spoon
- Urad dal - 1 tea spoon
- Jeera - 1 tea spoon
- Red chilli -1
- Curry leaves - a few
- oil - 2 tea spoons
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
1.Wash the coriander leaves, tomatoes and green chilies and cut it into medium size.
2.Pre-heat the pan with 1 tea spoon of oil and add green chilies and tamarind and saute it for a min.
3.Then add the sliced tomatoes to it and fry this until the tomatoes get soft.
4.Add the chopped coriander leaves and switch off the flame. The Pan's heat itself sufficient for the coriander leaves.
5.Let it cool down , then add required salt and grind it in mixer.
Heat remaining oil in the pan, first add Mustard seeds, urad daal, and then jeera,
Then add red chili and curry leaves, when they are roasted switch off the flame and add the ground chutney in the pan. Mix well.
1. No need to fry the coriander leaves in flame, the pan's heat itself is sufficient.
2.While grinding no need to add water.