Amma’s coriander chutney / kothamalli chutney/Malli chutney/ Recipe with video/ Side dish for idli and dosai

Written by: 7aumsuvai
Coriander chutney is also known as kothamalli chutney/Malli chutney. But, I call it as Amma's chutney because my mom makes it perfect every time. South Indian breakfast recipes are incomplete without the side dish like chutney. It is prepared mainly with coriander leaves, dry red chilies, tamarind, garlic, and jaggery /sugar. It is a very simple chutney that can be prepared in no time and store it for a few days.

Serves 3 to 4
  • 1 bunch – Coriander leaves / Malli
  • 4 to 5 no’s – Dry red chillies (or add as needed)
  • 1 clove – Garlic
  • 1 blueberry size – Tamarind
  • 1/2 tsp – Sugar or jaggery
  • Salt to taste
  • 1 tbsp – Sesame oil for seasoning
  • 1/8 tsp – Mustard seeds
  • Pinch of asafoetida/ Perungayam / hing

Preparation method:
  1. Wash coriander leaves thoroughly in a running water and set it aside.
  2. Heat 1/4 tsp of oil, add dry red chillies,garlic,tamarind and saute it until brown. Add washed coriander leaves, saute for few minutes until they are well cooked and change in color.
  3. Transfer sauteed coriander mixture along required salt and jaggery / sugar to a mixture grinder / blender and grind them to a fine paste by adding water as needed.
  4. Finally heat oil in a pan, season with mustard seeds and asafoetida and pour the ground paste, saute for 5 to 7 mins. Switch off the stove and serve hot with idli or dosai.

  • Thoroughly wash the coriander leaves as it comes with lots of soil. Also do not throw the stems, thin stems can be added to the chutney and thick stems can be added to the rasam.
  • You can increase or decrease number of dry red chillies as per your spice level.
  • You may increase or decrease the quantity of sugar /jaggery as per your taste.

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