Kothamalli Thengai Chutney | How to make Coriander Coconut Chutney

Kothamalli Thengai Chutney is a healthy chutney using fresh coriander leaves along with freshly grated coconut tempered with mustard and curry leaves to serve as a side dish for Idlis or Dosas.

This vibrant green chutney is very easy and delicious to make for your breakfast. Start your day Green with this lovely green chutney. I love coconut chutney and this fresh coriander lends another wonderful taste to the chutney.

We are very particular about the chutneys we make. Our breakfasts are mosly Idlies, Dosas at least twice a week, offlate I have been making these for dinner as Kids seem to skip these breakfasts. We also typically make 2 to 3 chutneys and try different natually coloured chutneys. So my Chutney collection is quite huge.

So times like that, I also make 2 other chutneys apart from the regular Groundnut chutney. Check out the collection of South Indian Chutneys for Tiffin.

Enjoy this healthy condiment with your tiffin items.! We are on the BM#89, Week 1 where I am sharing some South Indian Chutneys for Tiffin.

 

Kothamalli Thengai Chutney

For the Chutney

1 cup Coriander Leaves
1/2 cup Coconut Fresh grated
1 no Onion
4 to 5 Green Chillies
1 inch Tamarind
1/2 cup Water
Salt to taste
1 tsp Cooking Oil

For tempering:

1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Handful Curry Leaves
1 tsp Cooking Oil

For the Chutney

Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
Heat a nonstick pan with oil, saute chopped onions, green chillies till they turn colour. Remove to a plate.
Next saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
In a mixer, take all the ingredients except the tempering ingredients, pulse it to fine paste. Add water as required.
Remove to a bowl

For the Tempering

Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Serve with Dosas or Idlis.

Kothamalli Thengai Chutney

Kothamalli Thengai Chutney

• CourseChutneys, Dips and Spreads
• CuisineSouth Indian
• By Cook MethodStovetop
• OccasionEveryday Meal
• By DietVegetarian
• Dish TypeCondiments
• KeywordSide dish for Tiffin

Servings3 people

Ingredients

For the Chutney

• 1cup Coriander Leaves
• 1/2cup Coconut Fresh grated
• 1no Onion
• 4 to 5 Green Chillies
• 1inch Tamarind
• 1/2cup Water
• Salt to taste
• 1tsp Cooking Oil

For tempering:

• 1/2tsp Mustard Seeds
• 1/2tsp Urad dal
• Handful Curry Leaves
• 1tsp Cooking Oil

Instructions

For the Chutney

1. Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
2. Heat a nonstick pan with oil, saute chopped onions, green chilies till they turn colour. Remove to a plate.
3. Next, saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
4. In a mixer, take all the ingredients except the tempering ingredients, pulse it to a fine paste. Add water as required.
5. Remove to a bowl

For the Tempering

1. Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
2. Serve with Dosas or Idlis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Kothamalli Thengai Chutney | How to make Coriander Coconut Chutney appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook