Kothamalli(Coriander leaves) Chutney

I always prefer cooking a dish without adding any ingredient that would alter the basic taste.For example, most recipes of coriander chutney has coconut/onion/tomato added to it.I prefer a recipe which gives you a wholesome taste of the main ingredient.

Ingredients:

• Coriander leaves-1 cup(Cleaned)
• Tamarind-A small piece
• Black urad dhal-1/4 tbsp
• Red chilly-2
• Salt-To taste
• Oil-To cook

To temper:

• Mustard seeds-1/4 tsp
• Urad dhal-1/4 tsp
• Curry leaves

Procedure:

1. Heat oil in a kadai and fry urad dhal and red chillies.
2. Separate them out and saute the coriander until it turns soft.
3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
4. Add little water and grind it into a smooth paste.
5. Add tempering elements and serve it with hot idlies.

P.S

You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.

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