February 02, 2016

Thengai Kothamalli Chutney (Coconut Coriander Chutney)


A very tasty and flavoured chutney / dip  that goes extremey well with Idli, Dosa, Pongal and Upma varieties. Here is the recipe of the Coconut Kothamalli Chutney as served in restaurants...

  

See the recipes of : South Indian Typical Coconut Chutney, Traditional Coconut Chutney, Spicy Chutney for any Tiffin , Coconut & Garlic Chutney


Recipe for making Thengai Kothamalli Chutney:

 

 









Fresh grated coconut 1 cup

Fresh washed coriander leaves 1 cup

Green chillies 3 or 4

Roasted gram (Pottukadalai) 1 tb spoon

Ginger - Half inch piece

Salt to taste



    

Mix all ingredients together, add a small piece (half pebble size) of tamarind and grind to chutney with water. Saute it with mustard seeds and urad dal in a teaspoon of oil.




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2 Comments
Comments
  1. Little tamarind is to be used while grinding the chutney which gives a real taste. Without that, little bitterness of coriander leaves will be felt. Else, at the end of grinding a teaspoonful of lemon juice is to mixed with chutney for its real taste.

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  2. The flavor of coriander is really delicious in this chutney.

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