Green Chutney | How to make Kothamalli Chutney

Kothamalli Chutney or Green Chutney is a simple and easy condiment that you can make to serve with Idli or Dosa. This chutney is so simple and tastes wonderful with soft hot Idlis.

We often make this chutney with some changes to the same proportion and each version tastes great. Off late things have been quite hectic on the work front and I have been so held up that even when the dishes were done and ready, I just couldn’t sit to write these.

So my themes for this month have been haphazard and mixed up. I ended up picking up the easiest one I can share right away and it happens to be this chutney. We are starting the BM#94, week 2 where I am going to do colourful dishes.

My original idea for the theme was to showcase a dish that was presented with different natural food colours. I ended up picking up only one colour that was retained. I hope I will be excused for being so simple and boring as well.

Green Chutney | How to make Kothamalli Chutney

For the Chutney

1 tsp Cumin Seeds
1 cup Coriander Leaves
1/4 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, add cumin seeds, then saute chopped onions, green chillies till they turn colour.
Add the chopped coriander leaves to the hot pan and sim for 2 mins. Remove to a plate and let it cool down.
In a mixer, take the sauteed ingredients along with coconut and tamarind, pulse it to a 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.

Green Chutney | How to make Kothamalli Chutney

Kothamalli Chutney or Green Chutney is a simple and easy condiment that you can make to serve with Idli or Dosa. This chutney is so simple and tastes wonderful with soft hot Idlis.

• CourseChutneys, Dips and Spreads
• CuisineSouth Indian
• By Cook MethodStovetop
• By DietHealthy Recipes
• Dish TypeCondiment Recipes

Ingredients

For the Chutney

• 1tsp Cumin seeds
• 1cup Coriander leaves
• 1/4cup Coconut Freshgrated
• 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, add cumin seeds, then saute chopped onions, green chillies till they turn colour.
3. Add the chopped coriander leaves to the hot pan and sim for 2 mins. Remove to a plate and let it cool down.
4. In a mixer, take the sauteed ingredients along with coconut and tamarind, 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 Green Chutney | How to make Kothamalli Chutney appeared first on Spice your Life!.

Posted in: Indian Cook