Kothamalli Chutney or Green Chutney is a simple and easy condiment that you can make to serve with Idli or Dosa. This chutney is so simple and tastes wonderful with soft hot Idlis.
We often make this chutney with some changes to the same proportion and each version tastes great. Off late things have been quite hectic on the work front and I have been so held up that even when the dishes were done and ready, I just couldn't sit to write these.
So my themes for this month have been haphazard and mixed up. I ended up picking up the easiest one I can share right away and it happens to be this chutney. We are starting BM#94, week 2 where I am going to do colourful dishes.
My original idea for the theme is to showcase a dish with its natural food colours. I ended up picking up only one colour that was retained. I hope I will be excused for being so simple and boring as well.
Green Chutney | How to make Kothamalli Chutney
For the Chutney
Grate the fresh coconut or cut it into small bits so that it is easy to grind them in the mixer.
Heat a nonstick pan with oil, add cumin seeds, then saute chopped onions, green chilies till they turn colour.
Add the chopped coriander leaves to the hot pan and sim for 2 mins. Remove to a plate and let it cool down.
In a mixer, take the sauteed ingredients along with coconut and tamarind, pulse it to a fine paste. Add water as required.
Remove to a bowl.
For the Tempering
Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Serve with Dosas or Idlis.
Recipe
Green Chutney | How to make Kothamalli Chutney
Ingredients
For the Chutney
- 1 tsp Cumin Seeds
- 1 cup Coriander Leaves
- 1/4 cup Coconut Fresh grated
- 1 no Onion
- 4 to 5 Green Chillies
- 1 inch Tamarind
- 1/2 cup Water
- Salt to taste
- 1 tsp Cooking Oil
For tempering:
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- Handful Curry Leaves
- 1 tsp Cooking Oil
Instructions
For the Chutney
- Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
- Heat a nonstick pan with oil, add cumin seeds, then saute chopped onions, green chillies till they turn colour.
- Add the chopped coriander leaves to the hot pan and sim for 2 mins. Remove to a plate and let it cool down.
- In a mixer, take the sauteed ingredients along with coconut and tamarind, pulse it to a fine paste. Add water as required.
- Remove to a bowl.
For the Tempering
- Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
- Serve with Dosas or Idlis.
Sharmila says
Chutney has a special place in all our day to day cooking...this green chutney recipe is definitely an easy one.
usha says
Though it is simple, it is colorful and flavorful! Good one when pressed for time.
code2cook says
I tasted green chutney with tamarind but never tried it myself. such a inviting idli platter,.
Sushma Pinjala says
Simple and delicious chutney. Such a nice color it has got.
Pavani says
No recipe is boring Valli, because this coriander chutney is totally new to me. I rarely make only coriander chutney except for chaat chutney. I'm going to give this yummy chutney sometime soon.
harini says
Wow! coriander chutney with onion and coconut. Definitely a new combo for me, Valli.
Padmajha PJ says
Coriander chutney is never boring Srivalli.Each version is so yum and this one has to be tried!!
Priya Suresh says
Adding onions to coriander chutney is definitely something new for me. Incredible green chutney, i can have few crispy dosas with this chutney without any fuss.
gayathriraani says
There is nothing boring about this kothamalli chutney Valli. It is so vibrant and I can have just the chutney as a snack. Yeah, I am that crazy of it. With hot idlis, it is super tempting.
Annapurnaz says
To me, green chutney is always coriander chutney. This coriander chutney with coconut sounds yum. I'm having some idlis already lying in my fridge. Will make this chutney now to enjoy those in the evening 🙂