Coriander Chutney / Kothamalli Thuvayal

After all the festival food, all I wanted was a simple and light meal. So we opted for curd rice and this simple yet lip-smacking Coriander Chutney. It is a truly divine combo. This Coriander chutney / Kothamalli Thuvayal is a tasty multi purpose chutney/thuvayal variety that goes well with idli, dosa & rice. This is a no coconut & no onion-no garlic version. We love to have this spicy, tangy chutney with almost anything and everything…

Now to the recipe…

[Preparation Time-5 mins : Cooking Time-10 mins]

Ingredients:

• Fresh coriander leaves – 1 bunch
• Coriander seeds – 2 tbsp
• Tamarind paste – 1 tsp
• Red Chillies – 4 to 5
• Salt – as needed
• Urad Dal – 1 tbsp
• Oil – 2 tbsp
• Mustard – 1 tsp

Method:

• Heat a pan with oil and roast the red chillies, coriander seeds, urad dal one by one separately. Keep them aside. Switch off the flame and finally in the same pan, add washed coriander leaves and leave it in the heat.

• Once it cools down take coriander leaves, roasted coriander seeds, red chillies, tamarind and salt in a mixer and grind it. Finally add roasted urad dal and just pulse it once or twice. In a pan heat oil and temper with mustard, add the Coriander Chutney and saute for a few mins.

Tadaa!! Tasty Coriander Chutney is ready.

Serve it with idli, dosa or rice..

Tips:

1. This chutney has to a bit more spicy & tangy when compared to the other normal chutney varieties.
2. No need to saute the coriander leaves. The heat after the pan is switched off is enough.
3. This stores well for 4-5 days when refrigerated.
4. Usually thuvayal has to be a bit thick. Very little water is to be used while grinding it. But since we wanted a semi-thick consistency, have used a little more water. U can adjust according to your preference.
5. Pls do use both the coriander stalk and the leaves in making this Coriander Chutney.

PS: I had published this post long back. This post is updated with new pics and a few more tips 🙂