Friday, May 11, 2018

Kothamalli Chutney / Coriander Leaves Chutney - Flavoursome

Coriander Leaves / Kothamalli Chutney

Coriander 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

to temper:
  • 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 !!

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