CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

     Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour.  Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
     Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
      There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney.  I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
 

Health benefits of coriander leaves:

• Coriander helps to induce digestion & improves bowel movement.
• It also promotes Liver function.
• Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
• Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
• As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease. 
• Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
• Coriander contains anti-inflammatory properties too.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

• Cut off the roots, clean & wash the Coriander Leaves.
• Allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
• Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the Coriander Leaves just fry until the leaves wilt.
• Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.