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coriander-seeds-chutney-recipe

Coriander Seeds Chutney, Vidhai Kothamalli Chutney


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 10 mins
  • Yield: 4 servings 1x

Description

Easy Recipe for Coriander Seeds Chutney, Tamilnadu style Vidhai Kothamalli Chutney for idli and dosa. Easy recipe for how to make coriander chutney.


Ingredients

Scale

For the Chutney

  • 1 teaspoon peanut oil
  • 2 tablespoon coriander seeds
  • 1 tablespoon white urad dal (split or whole)
  • 45 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

  1. 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.
  2. 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.
  3. 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

  1. 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