Coriander Chutney

It’s simple and easy chutney to go with idli and dosa. I didn't add coconut. Kothamalli chutney / coriander chutney goes well with bread/ chapatti or roti. This is one method. We can prepare this chutney by adding coconut. Later I will post that recipe.

Ingredients

Coriander Leaves – 2 cups

Peeled Shallots / Small Onions – 1 cup

Chopped Tomatoes – 1 cup

Dry Red Chilli – 7 (Optional)

Channa Dal – 3 tsp

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Chopped Coriander – 1 tsp

Sesame Oil – 3 tsp

Method

In a pan, heat oil and add dry red chilli and channa dal for a min and keep it aside in a plate. Now add coriander leaves, shallots and fry well.

Then add chopped tomatoes and fry for about 3 minutes. Switch off the flame and let it cool down.

In a blender, add all the fried ingredients, salt and required water. And grind it well.

In a pan, add sesame oil, when it’s hot then add mustard seeds, uard dal, and coriander leaves.

Once it done, pour this chutney into pan. Keep cook for about 3 minutes on a low flame.

Switch off the flame and transfer into serving bowl.