Kothamalli Thengai Chutney or Coriander Coconut Chutney recipe – fresh green chutney where fragrant cilantro leaves are blended with coconut.
It is a simple and easy chutney.
It goes well as a side dish for idlis, dosas, ven pongal or upma or any of the South Indian tiffin dishes.
This chutney can be prepared quickly and the flavor and fragrance of fresh coriander leaves makes it a tasty one.
Coriander Coconut Chutney recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:2 mins
Total Time:12 mins
Quick and easy chutney using coriander leaves and coconut.
Ingredients
- 1 cup grated coconut
- 3/4 cup chopped coriander leaves
- 2 green chillies
- 1 tbsp roasted gram ( pottukadalai / dalia )
- 1/2 tsp mustard seeds
- 1/2 tsp broken urad dal ( ulutham paruppu )
- A few curry leaves
- Salt to taste
Instructions
- Grind coconut, chopped coriander, roasted gram, green chillies and salt together into a fine paste, adding little water.
- For the seasoning, heat 1/2 tsp oil in a pan.
- Add mustard seeds and when they splutter, add urad dal and curry leaves.
- When urad dal turns brown, switch off the stove.
- Add the seasoning to the chutney and mix well.
- Serve coriander coconut chutney with dosa or idli or south indian tiffin varieties.
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