Kothamalli Chutney, made with sparkling coriander leaves, is a colourful, flavorful chutney popular in South indian restaurants. It’s clean, tangy, and mildly spicy—perfect to serve with idli, dosa, vada, or at the same time as a dip for snacks.
Elements:
2 cups fresh coriander leaves (kothamalli), tightly packed
1 small onion, roughly chopped
2-three inexperienced chillies (modify to taste)
1-inch piece of ginger
2 tablespoons grated coconut (sparkling or frozen)
1 tablespoon tamarind paste (or a small lemon-sized tamarind ball soaked in warm water)
Salt to flavor
1 teaspoon oil (ideally sesame or vegetable oil)
For tempering:
1 teaspoon oil
1 teaspoon mustard seeds
1-2 dried crimson chillies
Some curry leaves
A pinch of asafoetida (hing)
Commands:
1. Prepare the chutney paste:
In a blender, add coriander leaves, chopped onion, green chillies, ginger, grated coconut, tamarind paste, and salt. Grind to a easy paste the use of a touch water as wanted. The chutney have to be thick however easy.
2. Tempering:
Warmth oil in a small pan over medium warmth. Add mustard seeds and let them splutter. Add dried pink chillies, curry leaves, and asafoetida. Fry for some seconds till aromatic.
3. Combine:
Pour the tempering over the ground chutney and mix nicely.
4. Serve:
Serve clean with idli, dosa, vada, or as a flavorful dip with snacks.
Tips:
Modify green chillies primarily based to your spice tolerance.
Fresh grated coconut enhances flavor, however you may leave out if unavailable.
Tamarind adds a tangy word; lemon juice may be used as an alternative.
This restaurant-fashion coriander chutney is fresh, tangy, and filled with taste—a great complement to your South indian food!
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