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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
Ingredients
- Fresh coriander leaves – 1 cup (loosely packed)
- Coconut – ⅛ 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
Method
- 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.
Tips
- Tender stems of coriander can be added in this as they have fiber and improve flavor.
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{ 6 comments… read them below or add one }
nice color…love the chutney
Green chutney, my fav chutney!!
thats a delicious chutney…i usually make this one but never added tamarind…will do it your way next time…
this is my favorite chutney.. looks so delicious. i could gobble up an entire platter of idlis with it right now!
love to have this with idli or dosa
I was looking for a cilantro chutney recipe similar to the one my athai made and this is very close. It has the right taste but no matter how long it goes round in my mixie it never comes out that smooth.
Thanks for the recipe.