My 68th recipe, “Coriander Chutney | Kothamalli Chutney”, a simple and extremely healthy South Indian side/dip. I love healthy dishes. And when it is simple and quick to prepare, it is an added reason for me to love it. I think we had a glimpse at the health benefits of coriander in my “Coriander Rice” post. Since this is a simple recipe, I wanted to take the time and talk a bit more about the health benefits of the lovely herb. Coriander is a Phytonutrient-Dense Herb, rich in beneficial phytonutrients like carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Wondering what that really means to you ?
It would help you control your blood sugar, cholesterol and free radical production. Also, it has excellent anti-microbial properties and keeps you safe from food borne illness. You can always look to the Indian Cuisine and try to include coriander in your daily diet and reap the enormous benefits it has to offer. The easiest way though is to make a batch of this wonderful chutney and have it along with idli, dosa, Indian breads like chapati, as a spread for your bread or a dip for your chips. The options are endless 🙂
Coriander Chutney | Kothamalli Chutney
A Simple and healthy coriander chutney / side / dip made with fresh cilantro leaves and coconut. Kothamalli chutney is perfect with idli, dosa, etc.
- Oil - 2 tsp
- Coriander Leaves - 1 small bunch or about 3/4 Cup
- Whole Urad dal - 1 1/2 Tbsp
- Green chillies - 1
- Ginger - 1/4 inch piece chopped
- Tamarind - 1 about the size of a pea
- Coconut - 1/4 Cup chopped
- Salt - 1/4 tsp adjust as needed
- Mustard - 1/4 tsp
- Broken Urad Dal - 1/2 tsp
- Jeera - 1/4 tsp
- First, wash and clean the coriander leaves. You can leave the tender portion of the stem and remove only the part of stem closer to the root.
- Then, heat a pan with 1 tsp of oil, add the whole urad dal and saute until it just starts changing color. Add the green chilli and ginger and saute until the urad dal changes to golden brown in color. Transfer to the mixie. Saute the tamarind for a couple of seconds and add it to the mixie as well.
- In the same pan, add the coriander leaves and saute until they wilt. Turn off the flame.
- Add the coconut along with the urad dal to the mixie, add sufficient water and grind to a coarse paste.
- Add the wilted coriander leaves, salt to the mixie and grind to a smooth paste. Transfer to serving bowl.
- Again, heat a pan with the remaining oil, add the mustard. Once it splutters, add the broken urad dal, jeera and saute until they turn golden brown. Add it to the chutney.
- Mix well and serve hot or at room temperature along with idli, dosa, bread, chapati, etc.
- Don't saute the coriander for too long. Chutney will taste bitter.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.