Coriander chutney / Coriander chutney with moong dal / Kothamalli chutney without coconut

Written by: Shanthi Muthuvel

Coriander chutney prepared with coriander leaves / kothamalli, tomato and moong dal / paasi paruppu, that goes well with hot idli, dosai and appam. Please click here for more chutney recipes in my blog.

Coriander chutney

Ingredients:

Serves 3 to 4

      • 1 cup – Coriander leaves
      • 1 no – Tomato (chopped)
      • 2 clove – Garlic
      • 1/4 inch – Ginger
      • 2 to 3 no’s – Dried red chillies (or add as needed)
      • 2 to 3 tbsp – Split green gram / paasi paruppu / moong dal
      • Salt to taste

Seasonings:

      • 1 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 1 or 2 pinches – Asafoetida
      • 4 or 5 no’s – Curry leaves

Coriander chutney

Preparation method:

  1. Wash coriander leaves thoroughly in a running water and set it aside.
  2. Heat 1/4 tsp of oil, add split green gram / moong dal and roast it until brown. Add garlic, ginger and dry red chillies, saute for a minute.
  3. Add chopped tomato, saute until mushy. Followed by coriander leaves, saute until they are well cooked. Switch off the stove and allow them to cool completely.
  4. Transfer sauteed coriander and tomato mixture along required salt to a mixture grinder / blender and grind them to a coarse paste.
  5. Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Coriander chutney is ready to serve.

Coriander chutney /kothamalli chutney

Coriander chutney/kothamalli chutney

Notes:

  • If you wish you may add little tamarind while grinding.
  • You can increase or decrease number of dry red chillies as per your spice level.
  • Do not grind chutney to a fine paste. It should be grinded coarsely.
  • You may replace moong dal with split black gram / urad dal / ulunthu.

Coriander chutney /kothamalli chutney

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