Kothamalli Chutney recipe | Coriander chutney | Dhaniya chutney or green chutney, perfect side dish for Idli and Dosa.

This Kothamalli chutney is a simple one to make and a yet tasty chutney to go with Idli | Dosa and sometimes with Curd rice too. My mom makes this Kothamalli chutney without coconut and dal. I have posted that version of Coriander chutney in Jeyashris’s kitchen.

This chutney can be made without using onion or garlic. You can make the same chutney using mint leaves too. I personally love this chutney with chapati too.

Also check out other interesting recipes with kothamalli | coriander leaves, Kothamalli sambar , Coriander leaves rice , Coriander leaves podi .

Kothamalli chutney recipe

How to make Kothamalli chutney

  • In a pan add 3 tsp oil and add the urad dal and red chili.

  • Saute till the dal turns golden.

  • If adding onions add along with the chili.

  • You can add garlic instead of onions.

Kothamalli chutney recipe - 1
  • Once the dal changes color add the coriander leaves.
  • Saute for a minute and switch off the flame.
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  • Once it is cool, add coconut and salt to this and grind this by adding water.
  • Grind this little coarsely for a nice texture.
  • Adjust water to bring the chutney to a desired consistency.
  • Transfer to a bowl.
Kothamalli chutney recipe - 3
  • Temper mustard seeds in 1 tsp oil and add this to the chutney.
  • Coriander chutney is ready.
Kothamalli chutney recipe - 4 Kothamalli chutney - 5

Kothamalli chutney recipe

Ingredients

  • 1 cup coriander leaves
  • 1 tbsp urad dal
  • 4 red chili
  • 3 small onion optional
  • 4 tsp oil
  • 3 tbsp coconut
  • ¼ tsp mustard seeds
  • Salt as needed

Instructions

  • In a pan add 3 tsp oil and add the urad dal and red chili.
  • Saute till the dal turns golden.
  • If adding onions add along with the chili.
  • You can add garlic instead of onions.
  • Once the dal changes color add the coriander leaves.
  • Saute for a minute and switch off the flame.
  • Once it is cool, add coconut and salt to this and grind this by adding water.
  • Grind this little coarsely for a nice texture.
  • Adjust water to bring the chutney to a desired consistency.
  • Transfer to a bowl.
  • Temper mustard seeds in 1 tsp oil and add this to the chutney.
  • Coriander chutney is ready.

Notes