Kothamalli(Coriander leaves) Chutney

I always prefer cooking a dish without adding any ingredient that would alter the basic taste.For example, most recipes of coriander chutney has coconut/onion/tomato added to it.I prefer a recipe which gives you a wholesome taste of the main ingredient.


  • Coriander leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Black urad dhal-1/4 tbsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves


  1. Heat oil in a kadai and fry urad dhal and red chillies.
  2. Separate them out and saute the coriander until it turns soft.
  3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
  4. Add little water and grind it into a smooth paste.
  5. Add tempering elements and serve it with hot idlies.


You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.


One thought on “Kothamalli(Coriander leaves) Chutney

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s