Coriander chutney is a simple side dish for idlis, dosas and curd rice, prepared with fresh coriander leaves, green chillies and coconut.
As you may know, there are hundreds of chutneys available in South India for everyday breakfast items.
If you are a chutney lover like me, you can get the entire chutney recipes from my blog here 🙂
Coming to this coriander chutney, though the process looks similar to other leaves chutney, the taste and flavor are entirely on another level and will make you addict. Kothimira chutni is a perfect combination for soft idlis, and crispy dosas as well.
Moreover, there is no need for separate seasoning because chutney tastes good as it is. If you like to add always you can have the tempering with ghee/oil on top.
Coriander chutney | Kothamalli chutni | Kothimeera pachadi
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Coriander chutney | Kothamalli chutni recipe
Ingredients
Ingredients:
- Half bunch coriander leaves
- washed & chopped
For seasoning:
- 1 tsp oil
- ½ tsp mustard
- ¼ tsp asafoetida
- Few curry leaves
- Other ingredients:
- 1 tbsp oil
- ½ cup onion (or 6 shallots)
- 1 small tomato
- 3 green chillies
- ¾ tsp salt as per taste
- 3 tbsp coconut pieces/grated
- Tamarind small piece
- Water to grind
Instructions
Preparation:
- Chop and rinse coriander leaves.
- Cut onion and tomato. If you have shallots(small onion) use six of them.
Recipe:
Chutney tempering:
- Heat oil in a pan, add mustard seeds and let them crackle.
- Add asafoetida and curry leaves. Saute for a min and keep this tempering aside.
Chutney recipe:
- To the same pan with leftover oil(if using another pan add a tbsp of oil), add urad dal and fry to golden brown color.
- Add onions and tomatoes and cook them until soft.
- Put green chillies as per your spice requirement.
- Now add fresh cleaned coriander leaves and saute for a minute until leaves become just soft.
- At last, add a small piece of tamarind.
- Add salt and coconut, give a quick stir. Switch off and let the mixture cool down. Grind into a smooth chutney using less water.
- Add the season and serve with hot soft idlis and dosas.
Video
Notes
1) If you wish you can add half coriander and half mint leaves for extra flavor.
2) As a healthy choice you can use gingelly oil for tempering and saute the ingredients.
Nutrition
Preparation:
- Chop and rinse coriander leaves.
- Cut onion and tomato. If you have shallots(small onions) use six of them.
Recipe:
Chutney tempering:
- Heat oil in a pan, add mustard seeds and let them crackle.
- Add asafoetida and curry leaves. Saute for a min and keep this tempering aside.
Kothimira Chutney recipe:
- To the same pan with leftover oil(if using another pan add a tbsp of oil), add urad dal and fry to golden brown color.
- Add onions and tomatoes and cook them until soft.
- Put green chillies as per your spice requirement.
- Now add fresh cleaned coriander leaves and saute for a minute until leaves become just soft.
- At last, add a small piece of tamarind.
- Add salt and coconut, give a quick stir. Switch off and let the mixture cool down. Grind into a smooth chutney using less water.
- Add the season and serve with hot soft idlis and dosas.
Serving suggestions:
Serve this Coriander chutney as a side dish with these main dishes,
Idli, Idli upma,
Tips:
1) If you wish you can add half coriander and half mint leaves for extra flavor.
2) As a healthy choice you can use gingelly oil for tempering and saute the ingredients.
