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    Coriander Chutney | Kothamalli Chutney

    Feb 10, 2015 · 4 Comments

    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

    Coriander Chutney | Kothamalli Chutney

    Kothamalli Chutney

    Coriander Chutney

    Revathi Palani
    A Simple and healthy coriander chutney / side / dip made with fresh cilantro leaves and coconut. Kothamalli chutney is perfect with idli, dosa, etc.
    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 5 mins
    Total Time 8 mins
    Course Side Dish
    Cuisine Indian
    Servings 4

    Ingredients
      

    • Oil - 2 tsp
    • Coriander Leaves - 1 small bunch or about ¾ Cup
    • Whole Urad dal - 1 ½ Tbsp
    • Green chillies - 1
    • Ginger - ¼ inch piece chopped
    • Tamarind - 1 about the size of a pea
    • Coconut - ¼ Cup chopped
    • Salt - ¼ tsp adjust as needed

    To temper

    • Mustard - ¼ tsp
    • Broken Urad Dal - ½ tsp
    • Jeera - ¼ tsp

    Instructions
     

    • 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.

      SONY DSC
    • 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.

      SONY DSC   SONY DSC
    • In the same pan, add the coriander leaves and saute until they wilt. Turn off the flame.

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    • Add the coconut along with the urad dal to the mixie, add sufficient water and grind to a coarse paste.

      SONY DSC   SONY DSC
    • Add the wilted coriander leaves, salt to the mixie and grind to a smooth paste. Transfer to serving bowl.

      SONY DSC   SONY DSC
    • 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.

      SONY DSC   SONY DSC
    • Mix well and serve hot or at room temperature along with idli, dosa, bread, chapati, etc.

      coriander chutney

    Notes | FAQ

    - Adjust the quantity of coconut as per your liking.
    - 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.

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    Reader Interactions

    Comments

    1. sree pavitra says

      October 12, 2015 at 5:06 am

      sema sema sema super..all are good info and nice photography.....samayam teriyathavanga kuda kathupanaga...inspired by ur photography

      Reply
      • revifood says

        October 12, 2015 at 8:25 am

        Hi Sree Pavitra, I can't thank you enough for such kind words. Feeling humbled. Such comments are a huge boost and inspiration.

        Reply
    2. Anu-My Ginger Garlic Kitchen says

      February 11, 2015 at 10:18 am

      Looks vibrant and super DELISH! 🙂

      Reply
      • revifood says

        February 11, 2015 at 10:54 am

        Thanks Anu.

        Reply

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