Corriander Coconut Chutney / Kothamalli Chutney

A fresh, healthy and easy to make chutney from South India. It is a best accompaniment for breakfast varieties such as Idli, Dosa, Kara Kuzhipaniyaram and Uttappam. 

Coriander leaves is a powerful herb and a rich source of minerals and vitamins that provides many health benefits.  Coriander is also known as Cilantro, Chinese Parsley or Dhania.

Ingredients

Grated Coconut - 1  cup

Corriander leaves  - ½  bunch

Green chillies - 2 or 3

Ginger - ½ inch

Tamarind - a small piece

Small onions  - 3 to 4

Roasted channa dhal (pottukkadalai) -  ½  tbsp

Salt – as required

Water - as required

For Tempering:

Oil -1 ½ tsp

Mustard seeds - ½ tsp

Urad dhal - ½ tsp 

curry leaves - 1 sprig

Directions

Remove the roots from leaves; wash and keep aside.

Add corriander leaves, green chillies, ginger, small onions, tamarind, roasted channa dhal, salt and grated coconut in the mixie or blender.

First grind it without water to a coarse paste. Adjust the consistency as required by adding water and grind to a smooth paste.  Transfer to a suitable container.

Take another pan, add oil and temper with mustard seeds, urad dhal and curry leaves; pour it over the chutney.

Now the chutney is ready to eat.