Idli and dosa are a staple breakfast and dinner item in most South Indian homes. So I'm always on the look for different chutney recipes to serve with dosa and idli. Coriander chutney is one easy and quick chutney that goes well with idli and dosa. It can also served with bajji and bonda. Check out my kothamalli (coriander) thogayal for rice.
This chutney is a good way to use up your leftover coriander leaves bunch. I love the raw flavor of coriander leaves, so I don't saute the leaves. If you don't like raw taste, you can fry them a little. The coriander stems are more flavorful than leaves, so I add some of the tender stems also to the chutney. If you are bored of coconut chutney, try this flavorful chutney for a change to serve along idli and dosa.
KOTHAMALLI CHUTNEY RECIPE
{ South Indian style coriander leaves chutney }Serves 2
Ingredients:
½ cup coriander leaves, tightly packedFew tender stems (optional)1 garlic clove3-4 shallots / chinna vengayam2-3 green chillies1 tsp roasted gram / pottu kadalai2 tbsp grated coconut¼ tsp tamarind paste / pea-size tamarind½ tsp sesame oilSalt to taste
To temper:1 tsp sesame oil½ tsp mustard seeds
Method:
1. In a pan, heat oil and add shallots, garlic and fry for 2-3 minutes. Switch off and add green chilly, coriander leaves, coconut, pottu kadalai and tamarind.
2. Give a mix and allow to cool. Once cooled, grind everything adding salt to a smooth consistency adding little water as required.
3. In a small pan, heat oil and add mustard seeds. When it crackles, pour over the chutney and mix.
Serving Suggestion ~ Idli or dosa.
Notes and Tips
- Adjust the amount of green chillies according to your spice preference.
- You can skip the garlic if you don't like the taste.
- If you don't like rasw taste of coriander, saute them for a minute.
