Coriander leaves Chutney | Green chutney | Kothamali chutney

This recipe is from my maternal grand mother and my most favorite chutney. It goes well with hot idlys and crispy dosas. Also for sandwich and chat varieties. During my childhood days, my mom used to make this chutney at least once in a week and I used to gulp down as many idlys as possible. It contains the perfect amount of zest and spice which makes you to eat more and more of it.

Servings: 3

Ingredients:

1. Urad dhal – 1 tablespoon
2. Tamarind – the size of a blueberry
3. Ginger – 1 inch piece
4. Green chili – 1 (long)
5. Oil – 2 teaspoons
6. Onion – 1/4 heaping cup (roughly chopped)
7. Coriander leaves – 1 handful (cut and discard 1 inch from the bottom stem part and retain the remaining portion)
8. Fresh or frozen coconut – 3 tablespoons (shredded)
9. Salt – as required

For Tempering:

1. Mustard seeds – 1/2 teaspoon
2. Urad dhal – 1/2 teaspoon
3. Curry leaves – few sprigs
4. Oil – 1 teaspoon

Method:

1. Heat 2 teaspoons oil in a pan, add urad dhal, ginger, green chilli, tamarind and saute for 2 minutes.

2. Then add the onions and saute for 3 to 4 minutes on medium flame.

3. Then switch off the flame, immediately add the coriander leaves and saute for 2 minutes. After 2 minutes they wilt down as shown below.

4. Cool down the contents and transfer it to a blender along with shredded coconut and salt. Add little water and blend it to a smooth consistency.

5. Heat a small tempering pan, add oil and mustard seeds. Wait until the mustard seeds splutter and then add the urad dhal and curry leaves. Saute for a minute and add it to the chutney.

Serve with hot idlys or dosas.