Kothamalli Chutney
A vibrant and aromatic South Indian condiment made with fresh coriander leaves, coconut, and lentils. This versatile chutney is the perfect tangy and spicy accompaniment for idli, dosa, and rice.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Roast the Dals and Aromatics
- b.Heat 2 teaspoons of sesame oil in a pan over medium heat.
- c.Add 1 tablespoon of chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
- d.Add the chopped ginger and green chillies. Continue to sauté for another minute until the raw smell of ginger disappears.
- 2
Step 2
- a.Wilt the Coriander Leaves
- b.Add the tightly packed coriander leaves to the pan.
- c.Sauté for just 1-2 minutes, stirring continuously, until the leaves wilt. Avoid overcooking to retain the bright green color and fresh flavor.
- 3
Step 3
- a.Cool the Mixture
- b.Turn off the heat. Add the grated coconut and tamarind to the hot pan.
- c.Mix everything well. The residual heat is enough to warm the coconut slightly.
- d.Transfer the entire mixture to a plate and spread it out to cool down completely. This should take about 5-10 minutes.
- 4
Step 4
- a.Grind the Chutney
- b.Once the mixture has cooled, transfer it to a blender or grinder jar.
- c.Add salt and 2-3 tablespoons of water.
- d.Grind to a thick, slightly coarse paste. Scrape down the sides as needed. Add more water, 1 tablespoon at a time, only if necessary to help the blades move.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 1 teaspoon of sesame oil in a small tadka pan over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the remaining 1/2 teaspoon of urad dal, the broken dried red chilli, and a pinch of hing. Sauté for about 30 seconds until the dal turns golden brown. Be careful not to burn it.
- 6
Step 6
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney.
- c.Mix well to combine. Your delicious Kothamalli Chutney is ready.
- d.Serve with hot idlis, dosas, uttapam, or mixed with steamed rice and a dollop of ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, vibrant green coriander leaves with tender stems for the best flavor and color. Avoid wilted or yellowing leaves.
- 2Do not overcook the coriander leaves. Sautéing them just until they wilt is key to preserving their fresh taste and bright green hue.
- 3Add water sparingly while grinding. This chutney is meant to be thick, not runny. Add just enough to get a coarse paste.
- 4Adjust the amount of tamarind and green chillies to balance the sour and spicy flavors to your personal preference.
- 5For a creamier texture, you can add 1-2 tablespoons of roasted peanuts or cashews while grinding.
Adapt it for your goals.
With Onion & Garlic
For a different flavor profile, sauté 1 small chopped onion and 2-3 cloves of garlic along with the dals until the onion turns translucent before adding the coriander.
With MintWith Mint
Add 1/4 cup of fresh mint leaves (pudina) along with the coriander leaves for a refreshing twist.
No CoconutNo Coconut
If you don't have fresh coconut, you can omit it. The chutney will have a more intense coriander flavor. You may need to add an extra teaspoon of urad dal for thickness.
With TomatoWith Tomato
Sauté one chopped tomato along with the coriander leaves until it becomes soft and mushy for a tangier, different version of the chutney.
Why this is on our healthy list.
Rich in Antioxidants
Coriander leaves are a powerhouse of antioxidants like Vitamin C and Vitamin A, which help combat oxidative stress and protect the body's cells from damage.
Aids Digestion
Ingredients like ginger, hing (asafoetida), and coriander are traditionally known for their digestive properties. They can help stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Good Source of Fiber
The inclusion of lentils (chana dal, urad dal) and coconut adds a good amount of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Heart-Healthy
Sesame oil contains healthy unsaturated fats, and coriander has been studied for its potential to help manage cholesterol levels, making this chutney a heart-friendly choice when consumed in moderation.
Frequently asked questions
One serving of Kothamalli Chutney (approximately 1/4 cup or 60g) contains about 90-100 calories, primarily from the coconut, lentils, and oil.