Coriander Leaves / Kothamalli ChutneyCoriander is considered both an herb and spice since both its leaves and seeds are used as a seasoning condiment. Coriander leaves contain powerful detoxifying abilities. Happy to be born in a world where coriander grows. 😁
My father hates coriander leaves' smell in food. So, my mother never added coriander leaves in any of her dishes. This poor herb was totally not allowed into our house. But i loved it and longed for its flavour. When I was a kid I used to borrow rasam from my neighbour aunty just for the fact that her rasam had coriander leaves.
I generally add coriander leaves to the ordinary coconut chutney. But this coriander leaves chutney is different and is from a Tamil cook book.
The chutney is colourful and flavourful.
- Coriander leaves - 1 cup pressed
- Sambar onions (shallots) - 10 - 15 nos.
- Green chillies - 5
- Coconut pieces - 2 tablespoons
- Whole urad dhal - 1 tablespoon
- Tamarind - small gooseberry size
- Oil - 2 teaspoon
- Salt - to taste
- Mustard - 1/2 teaspoon
- Urad dhal - 1/2 teaspoon
- Asafoetida - 1 pinch
- Curry leaves - 1 sprig
- Oil - 2 teaspoon
- Wash and clean the coriander leaves and keep aside.
- Heat some in a pan.
- Add the urad dhal. Let it turn light brown.
- Add the green chillies, onion, coconut and tamarind.
- Saute till the onions are slightly transparent.
- Add the coriander leaves in the end.
- Just give a stir and within few seconds the leaves will wilt. Turn off the heat and let it cool.
- Once cooled, transfer this to a mixer and grind it.
- The chutney is ready to be tempered.
- Transfer this to a serving bowl and do the tempering with the ingredients for tempering.
Awesome flavourful coriander chutney or kothamalli chutney is ready to be served with your favourite idli/dosai or even any evening snack like bajji or bonda.
Happy cooking !!