This Kothumalli Chutney is a No Onion, No Garlic Chutney that goes very well with rice and any tiffin item. This beautiful green chutney with its distinct aroma gives amazing taste to mix this in hot rice with a teaspoon of ghee.....
How to make Traditional Kothumalli Chutney:
Take a bunch of fresh coriander leaves, wash them well in the running water in tap and drain well.
Wipe them with a kitchen towel and keep aside.
Heat 3 tea spoons of oil in a pan and fry 4 tea spoons of urad dal, 6 red chillies to brown.
Then in the same pan fry 5 tea spoons of grated coconut for 2 minutes in low flame.
Add a gooseberry size of tamarind and half tea spoon of hing powder, required salt with the coriander leaves and transfer it to the mixie jar. Add the red chillies too.
Grind them to paste. Finally add the roasted urad dal and grind for a while.
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