Kothamalli Chutney / Coriander Coconut Chutney for Idli Dosa
South Indian Style Kothamalli Chutney or Coriander Coconut Chutney is a quick side dish for breakfast recipes like Idli Dosa Uttapam and Kozhukattai. Made in 10 minutes with tempering in coconut oil and curry leaves in true South Indian Style.
- Prep time
- 10 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Coriander Leaves or Kothamalli (tightly packed bunch) (1 cup is 200 ml )
- 1/2 cup Coconut roughly chopped (use slightly less quantity if you have grated coconut available at home)
- 2 tbsp Pottukadalai or Roasted Gram Dal
- 4 nos. Green Chillies (Adjust according to spice tolerance)
- Salt to taste
- Water as required to grind the chutney
- FOR TEMPERING
- 2 tsp Coconut Oil
- 1/2 tsp Urad Dal
- 1/2 tsp Mustard Seeds or Rai
- A sprig of Curry leaves
- 3 to 4 nos Whole Red chillies (I have used Pondy Chillies )
- 1 pinch Hing or Asafoetida
Instructions
- 1
In a mixer grinder jar, add coriander leaves (roughly chop them) along with roasted gram dal, green chillies and roughly chopped coconut pieces.
- 2
Add couple of tbsp of water in the mixer grinder jar and grind the ingredients into chutney consistency.
- 3
Empty the ingredients from the mixer grinder jar in a clean dry bowl, add salt to taste and prepare for tempering
- 4
Heat a tempering pan, add coconut oil followed by mustard seeds
- 5
Once mustard crackles, add hing, urad dal and whole red chillies.
- 6
After the urad dal turns slightly brown, add curry leaves. Switch off the flame and pour the tempering over the chutney. Mix and serve with breakfast as side dish.