Coriander chutney or Kothamalli chutney is a delectable side dish for any South Indian breakfast item like idlis or dosas. The beautiful green color of this chutney is very inviting.
My husband and I just love the smell of fresh coriander leaves. Coriander bunches are always picked in multiples whenever my husband goes for veggie shopping and finds them fresh. I like to use them as quickly as possible as I like the aroma of fresh coriander in my dishes. I just love to use them as garnish in most of my dishes.
I make a variety of chutneys/ thuvayals with the leaves and this recipe is one among them, which is my husband’s favorite. He loves to have it with onion uthappams. My kids too love it with idlis and call it ‘green chutney’. This chutney is different from that we make for chats and sandwiches. Addition of coconut in this chutney creates the difference, which gives it a nice taste and makes it a wonderful side dish for idlis, set dosas, kuzhi paniyaram, pongal or onion uthappams.
Coriander is very effective in reducing the cholesterol levels in the blood and also lowering the blood pressure. It is diuretic and aids releasing excess water from the body. A concoction prepared and consumed by boiling bunch of coriander leaves in water is said to help in cleansing the kidneys and protect them from infections. It is also said to be good source of Vitamin C. Because of the high content of iron in coriander, it helps those suffering from anemia.
Coriander – ½ of a small bunch
Coconut – ¼ of a coconut
Ginger – 1” piece
Green chillies – 2 or 3
Salt to taste
Turmeric powder – one big pinch (Optional)
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Preparation time – 7-10 mins
Cooking time – 5 mins
Total time – 15 mins
Serves – 2 to 3 people
- Grate or chop the coconut. Peel the ginger.
- Wash and roughly chop the coriander discarding the roots and very thick stems.
- Take all the ‘To grind’ ingredients in a blender and blend to a smooth paste adding very little water. Check for the spice and salt level and add more, if required.
- Transfer the chutney to a serving bowl.
- Heat oil in a tadka pan. Add mustard seeds, let it crackle. Add curry leaves just before removing off the stove and pour it over the chutney. Mix well and serve.
Serve this flavorsome chutney with idli, set dosa, pongal, upma, medu vada or uthappam. We had ours with onion uthappams.
- Fresh coconut tastes best for this chutney. If using frozen, thaw it until room temperature and then use it.
- Adding a pinch of turmeric along with the ingredients gives the chutney a nice bright green color.
- You can add a small marble size of tamarind too.
- I usually pulse the ingredients for 2-3 seconds without water in a mixer jar, then add water and grind to a smooth paste.
- Tastes best if consumed the same day.