Coriander Chutney Recipe (Kothamalli Chutney) – A simple recipe

Coriander leaves are great to promote digestion. And I always have a bunch left out.

I grow coriander in small pots so I can use them as fresh as I can. This chutney is a nice side dish for dosas, and idlies. I also use it as a base while making sandwiches sometimes. You can also enjoy it with toasted bread.

Here’s a simple recipe for Coriander Chutney.

Ingredients

• Fresh coriander leaves – 1 cup, densely packed. You can also use the tender stem (only the tender bit).
• Small onions/Pearl onions – 15
• Red chilli – 4 (Spice level differs with different types of chillies so you may have to adjust accordingly).
• Chana dal / Kadalai paruppu – 1tbsp
• Urad dal / Ulutham paruppu – 1tbsp
• Thoor dal / Thuvaram paruppu – 1.5 tbsp
• Oil – 1 tbsp

Coriander chutney recipe – preparation

Peel the small onions. Instructions on how to peel them easily are given in this post.

Pluck the coriander leaves from the stem and collect them in a bowl. You can also include the tender stem. Wash the leaves thoroughly in water 2-3 times to get rid of sand and other dirt.

Heat about 1 tbsp of oil (I use sesame oil) and add chana dal. Once it starts to change color, add thoor dal and then urad dal.

Give the pan a few swirls so the dals get roasted in hot oil. Add the red chillies. And fry using a ladle.

Once the dals have become light brown, add the small onions and fry until they become translucent.

Now add the coriander leaves (and tender stems) and cook until the leaves become soft and lose tenderness.

Switch off the flame and let it cool.

Once cooled transfer to a mixer/blender, add enough salt and grind it with 2-3 tbsp of water to bring the chutney to a smooth consistency.

Enjoy with piping hot idlies!