Coriander seeds chutney is an everyday chutney that can be put together in minutes for breakfast or dinner. Coriander is also called as Dhania or “dhanya” which literally translates into rich or wealthy. Coriander is known for its anti-inflammatory and anti-fungal properties. This is a very easy chutney to make and here is how to make it.
Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
Saute Indian Shallots (Indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.
For Tempering
Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
A small tip: Do not mix the tempering after adding it to the chutney. Just mix the tempering right before serving. The tempering stays fresh, crisp and crunchy if the tempering is mixed right before serving.
Serve with Idli, Dosa, Ragi Dosa, Paniyaram varieties.
Coriander Seeds Chutney, Vidhai Kothamalli Chutney
Easy Recipe for Coriander Seeds Chutney, Tamilnadu style Vidhai Kothamalli Chutney for idli and dosa. Easy recipe for how to make coriander chutney.
- Total Time: 10 mins
- Yield: 4 servings 1x
Ingredients
For the Chutney
- 1 teaspoon peanut oil
- 2 tablespoon coriander seeds
- 1 tablespoon white urad dal (split or whole)
- 4–5 dried red chillies
- 10 Indian shallots (Indian small onion)
- 2 tablespoon fresh coconut
- 1 inch piece tamarind
- 1 teaspoon jaggery
- 1/2 teaspoon salt
For the Tempering
- 1 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/2 teaspoon urad dal
- 2 dried red chillies
Instructions
For the Chutney
- Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
- Saute Indian Shallots (indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
- Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.
For the Tempering
- Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu
dear, in this recipe u have mentioned about “red chillies” twice in the instructions part. But in the ingredients part, u have mentioned about qty of dried red chillies only in the tempering part da. U have not mentioned the qty of dried chillies for chutney preparation. Can we add it according to our preference?? since there is jaggery in this recipe, i am not sure about qty of dried chilly to make it as a perfect chutney.
Thanks. Have updated the same.
Sure you can adjust the chillies acoordingly
Dear Mam,
This is one staple chutney at our home. Goes very well with gothumai dosai with much spicier. Also, to the same base just replace coriander seeds with a hand full of curry leaves and skip jaggery… saute in sesame oil. Grind all together. The most tastiest… I’m sure you will love it. Just thought to share. thank you!!
Thank you Pradeepa. Will try.
Hello Suguna,
I vowed myself that I would write the comments today for sure as for the past few months I have been totally relying on your recipes and been getting a very good name here!! This chutney is a showstopper – we were absolutely stunned!! I have never used jaggery in my cooking.. but now, if kannamma says so, then in goes the jaggery with the tamarind!! I made brown rice kozhukattais with veggies and I really wanted to try this chutney – I am so glad that I did!! thank you so much for sharing this recipe 🙂
Thank you!
hello there! i love all your recipes. i would like to know if i couldn’t find jaggery, is there any ingredient to replace it or is it fine to skip this ingredient in a specific recipe such as in kottamalli chutney recipe? thank you for your kind reply in advance. 🙂
You can use palm jaggery, palm sugar or even a lil bit of regular sugar.