Kotthamalli Vidhai Chutney / Coriander Seeds Chutney

Bored of making same kind of chutney always, try this kotthamalli vidhai chutney or coriander seeds chutney and you can also store it for about 2 weeks in the refrigerator. This goes well with any South Indian tiffin.

Kotthamalli Vidhai Chutney / Coriander Seeds Chutney

YIELD – 1 cup


Coriander seeds - 3 tbsp.
Urad dhall - 1 tbsp.
Red chilli - 2
Tamarind - 1 seed size
Oil - 2 tbsp.
Mustard, Urad dhall, curry leaves - to season


  1. Dry roast urad dhall. Once it turns red add coriander seeds and roast it.
  2. Once it cools down grind it in a mixer grinder. 
  3. Add chilli, tamarind and salt. Grind it again with required water.
  4. Heat oil in a pan.
  5. Season it with mustard, urad dhall and curry leaves.
  6. Add ground paste. Simmer for 5 minutes after it boils.
  7. Serve it with Idli and dosa.


  •  You can also add 2 tbsp of dessicated coconut to enhance the flavour. If you add coconut you can not refrigerate it. 


Anonymous said...

This is really super pachadi with rice....tried and resulted great with coconut as you suggested in tip

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