Kothamalli Chutney - Indian Recipe Book

Kothamalli Chutney, also known as Coriander Chutney, is a popular South Indian condiment made primarily with fresh coriander leaves (cilantro) along with other flavorful ingredients. It’s a versatile accompaniment that pairs well with dosa, idli, vada, rice, or any Indian snack. Here’s a simple recipe to make Kothamalli Chutney:

Ingredients:

1 cup fresh coriander leaves (cilantro), washed and chopped
2 tablespoons grated coconut (fresh or desiccated)
1-2 green chilies (adjust according to spice preference)
1 small piece of tamarind (about 1 teaspoon)
2 tablespoons roasted chana dal (split roasted chickpeas)
1 small piece of ginger (about 1/2 inch), peeled
Salt to taste
Water, as needed
For Tempering:
- 1 tablespoon oil (preferably coconut or any cooking oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 1-2 dried red chilies
- A few curry leaves

Instructions:

Preparation:
- Wash the coriander leaves thoroughly and chop them roughly.
- Soak the tamarind in a little water for about 10 minutes to soften it.
Blend the Chutney:
- In a blender or food processor, add the chopped coriander leaves, grated coconut, green chilies, soaked tamarind (along with the water), roasted chana dal, ginger, and salt.
- Blend everything together to form a smooth paste. If needed, you can add a little water to facilitate blending, but keep the consistency slightly thick.
Prepare Tempering:
- Heat oil in a small pan over medium heat. Add mustard seeds and urad dal.
- When the mustard seeds start spluttering and the urad dal turns golden brown, add dried red chilies and curry leaves. Fry for a few seconds until the chilies become fragrant.
Mix Tempering with Chutney:
- Pour the prepared tempering over the blended chutney and mix well.
Serve:
- Transfer the Kothamalli Chutney to a serving bowl.
- Serve it as a side dish with dosa, idli, vada, rice, or any snack of your choice.