Kothmir Chutney (Coriander)
Kothmalli, kothamir or Dhaniya chutney is a popular side dish throughout India. The flavour and fragrance of coriander leaves is so appealing that it is liked by one and all. There are many ways to make kothmir chutney. The recipe given below makes use of jeera, coriander seeds and tomatoes. You can add onion also to this chutney for a sweeter aftertaste.
- 500 grams Coriander Leaves
- 2 Green Chillies (cut into halves)
- 2 Red Chillies (broken)
- 1 small Tomato (chopped)
- 1 tablespoon Jeera
- small piece Hing (solid)
- 1 tablespoon Coriander Seeds
- 2 tablespoons Urad Dal
- 1 1/2 tablespoon Tamarind Pulp
- 2 tablespoons Oil (for cooking and seasoning)
- Salt as needed
- 1 tablespoon Rai
- few Curry Leaves
In a pan, heat 1 tbsp oil. After oil gets heated, add urad dal.
After the color changes to lightly brown, add dhania seeds, jeera, hing, 1 red chilli and green chillies.
Fry them for 2 minutes and keep it aside.
In the same pan add the coriander leaves and fry them for 2 minutes. Keep it aside.
Add little oil to the pan and fry chopped tomatoes. After they get cooked, remove the pan from flame and keep it aside.
Let the ingredients cool down. After they get cool down, blend them together in a mixie. Add the tamarind pulp, salt and blend it again. You can add a pinch of sugar or jaggery powder to keep the spice levels under control.
Transfer the chutney from mixie to a bowl.
In a small pan, heat 1 tbsp oil. Add rai, red chilli and curry leaves.
Pour this mixture on to the chutney.
Serve with idli/dosa/upma or bread.