Coriander coconut chutney – a simple chutney recipe using fresh coriander leaves and tomatoes.
Coriander or cilantro leaves is one of the fresh herbs that is extensively used in Indian cuisine. They are usually used for garnishing curries as they greatly enhance the flavor of dishes.
They are available all the year-round and is a must-have herb in most Indian kitchens.
Coriander leaves are great for digestion and also helps to reduce nausea. These leaves are also a great source of potassium, magnesium, iron, calcium and manganese.
When I spot fresh coriander leaves in the market, I decide to make a chutney out of it. But unfortunately, most of the times I leave them to wilt and then the chutney plan goes kaput.
So this time, I made it a point to prepare this chutney before it got reduced to wilted leaves.
Coming to this recipe, it is a simple South Indian chutney that is a blend of fresh aromatic coriander leaves and ripe tomatoes.
A flavorful and tangy chutney, it can be served with idlis and dosas.
Kothamalli Thakkali Chutney recipe
Ingredients
- 1/2 cup chopped coriander leaves
- 2 tomatoes medium-sized
- 1 inch piece ginger
- 1/2 tsp mustard seeds
- 1 tsp broken urad dal / ullutham paruppu
- 2 dry red chillies
- A pinch of asafoetida
- Salt to taste
Instructions
- Chop tomatoes and ginger roughly.
- Wash coriander leaves and chop them.
- Heat 2 tsp oil in a pan. Add dry red chillies, asafoetida and chopped ginger.
- Saute for a couple of seconds.
- Then add chopped tomatoes and fry till they become mashed, around 3-4 minutes.
- Now add chopped coriander leaves and fry for a minute.
- Remove from heat and let this cool down completely.
- Grind the mixture along with salt and little water to a fine paste.
- For the seasoning, heat half tsp oil in a pan.
- Add mustard seeds and when they splutter, add broken urad dal.
- Once dal turns light brown, switch off flame.
- Add the seasoning to the prepared chutney.
- Serve kothamalli thakkali chutney with dosas or idlis.
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