Kothamalli (Coriander Leaves) Chutney

by Kamala on March 5, 2010


Kothamalli_Coriander_Leaves_Chutney_1 Coriander leaves are known as Pachai Kothamalli in Tamil and this plays a vital role in Indian cuisines, for it’s flavor and medicinal properties. In northern India this is called as Hara Dhaniya.

Here is Kothamalli Chutney prepared with fresh coriander leaves. It contains all vitamins fully as it is prepared raw.

Serves: 4
Cooking time: 10 minutes


  • Fresh coriander leaves – 1 cup (loosely packed)
  • Coconut – th of a full coconut
  • Green chilli – 2 no
  • Ginger – small piece
  • Tamarind – small marble size (adjust as per your taste)
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Asafetida – pinch
    • Curry leaves – few
    • Sesame/any oil – ½ tea spoon



  • Grind together coriander leaves, ginger, coconut, green chilli, salt and tamarind to a fine paste and give the seasoning.


  • This green Kothamalli Chutney goes well with Idli. It suits well with other snacks also.



  • Tender stems of coriander can be added in this as they have fiber and improve flavor.

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