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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



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


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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Chutney
  • Cuisine: Tamilnadu