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

Ingredients:

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

Method:

  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.

NOTE: 

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



1 comments :

Anonymous said...

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

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