coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

23 October 2017 vani padmanaban breakfast, chutney, coriander, dinner, fordosa, foridli, kothamalli, sidedish No Comments

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

This coriander chutney tamilnadu style is not at all a fancy recipe to learn it specially all from scratch. It’s such a simple side dish that is done at our home almost frequently in a weekly basis. It’s an excellent side dish for both idli and dosa. We are not doing any cooking thing to these farm fresh coriander leaves.I think many people also sauté the whole process and then add little tamarind also and do this chutney. This coriander chutney tamilnadu style is my way of doing which my patti even my mother and mil always do. The brilliant green colour of these greens are loaded with vitamins and minerals especially vitamins A and C are prominent. The tender stems just below the leafy part also can be thrown into this chutney and it tastes good only. Adding fresh coconut gives a wonderful rounded combination to this chutney. I love this type of chutney because of its fresh leafy aroma and its natural flavour is really excellent. Its an excellent tasty healthy chutney to try as a side dish for idli or dosa.

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

INGREDIENTS:

Coriander leaves – (one hand full tightly packed)
Grated coconut – 5 tbsp
Salt to taste
Green-chillies – 2
Ginger – a small piece
Roasted full gram dal – 2-3 tbsp

Tadka:

Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Some curry leaves

METHOD:

1.Clean and wash coriander with leaves part and keep ready.
2.Put every ingredients given in the list with needed salt,add needed water and grind to a smooth paste.
3.Take out in a serving dish.

4.Now keep kadai with oil,add mustard urad dal and curry leaves,when mustard splutters and urad dal become golden pour it over the chutney mix and serve with idli or dosa.