Friday, January 3, 2014

Kothamalli / Coriander chutney

When I see the fresh coriander leaves in super markets, i cannot come home without this in my shopping bag. There are several methods to make coriander chutney. Here i have posted the chutney with tomatoes, tamarind, and green chilies.

Given Quantity Serves 2-3

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



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.
To temper: 
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.
Transfer to a container and serve with your favorite Idly, Dosa or Adai.



Notes:
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.

Linking this recipe to taste-of-tropics-cilantro













South Indian Cooking hosted by nandoos kitchen  and organized by Anu
dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy