Recipe : Coriander Chutney | Kothamalli Chutney | Easy Coriander ChutneyPrep Time: 5 minutes Cook time: 2 minutes Recipe Cuisine: Indian Recipe Category: Chutney Serves: 3 to 4 persons |
Ingredients : |
| Coriander Leaves - 1\2 cup |
| Coconut - 1\4 cup |
| Green Chili - 2 no |
| Lemon Juice - 1\2 no |
| Salt - as required |
| Oil - 1 tsp |
| Mustard Seeds - 1\4 tsp |
| Urad Dal - 1\4 tsp |
| Curry Leaves - 1 stk |
| Method : |
| Grind the coriander leaves, coconut, green chili, lemon juice and required salt into paste with required water. Transfer them into a bowl and keep aside. |
| To temper, heat the oil in a kadhai, add the mustard seeds and urad dal, after splutter add the curry leaves, mix well and turn off the flame. |
| Mix the tempered ingredients into the ground mixture. Chutney is ready. |
| Notes: No need to cook the chutney. |
Step By Step Images: |
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| Grind the coriander leaves, coconut, green chili, lemon juice and required salt into paste with required water. Transfer them into a bowl and keep aside. |
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| To temper, heat the oil in a hot kadhai, add the mustard seeds and urad dal, after splutter add the curry leaves, stir few seconds and turn off the flame. Then mix the tempered ingredients into the ground chutney mixture. Serve with idli or dosai. |
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| Serving Suggestion: Goes well with idli, dosai, katti rolls, sand-witches and samosa's Page: Collection Of Chutney And Thuvaiyal Recipes. Variation: U can also add some mint leaves. If you like this recipe: You will like this khatta meetha chutney and green chutney recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook |
| By Kalais |
4 comments:
Thank you so much once again Kalai.
Bought a bunch of fresh coriander leaves just to try your recipe.
wow try and share ur feeback mam and I'm waiting...
Coming Straight from the kitchen to comment here after finishing our breakfast.
Though tried all the three chutneys individually, wanted to try together for the weekend breakfast. yes, I prepared Tri colour chutneys in less than 30min (only the grinding and tadkha too time).
Whenever I visit Chennai would love to go to Saravana Bhavan OR Adyar Anandha Bhavan restaurants for their variety Tiffins and Chutneys. Tried myself few recipes to replicate the hotel style at home and came to a conclusion that "it is a time taking process" also "they add food colour to the red and green chutneys to get that vibrant colour".
You proved me I am Wrong. Your recipe gave the exact taste and colour , I am not going to miss the Chennai taste anymore. Your recipes are always a fool proof ones, end product is yummmy.
Thank you for the delicious recipes Kalai.
Hi Maha.S mam, Thank you soooooooooooo much for your response. These are my amma recipes and I shared your message with her. All the credit goes to my amma only...
Yes, Also I always try to avoid artificial colour, essence and store masala's to get authentic taste and flavor.
Again Thank you for your continuous encourage and support mam.
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