Delicious bowl of Aromatic Fresh Coriander Leaves chutney tempered with curry leaves in coconut oil. Vegan Side Dish for South Indian Breakfast Recipes.
Chutney Recipes are forever my favourite which is why I am back with yet another South Indian Chutney Recipe called the Kothamalli Chutney or Coriander Coconut Chutney. Fresh Coriander combined with Coconut, a quick tempering in coconut oil and the chutney is ready to be savored with piping hot IDLI or Dosa.
Couple of days ago, I had posted the recipe of Tomato Chutney which is a tangy, spicy chutney variety. The Tomato Chutney recipe had no coconut in it so I thought of posting this Kothamalli chutney recipe with both the coconut and coriander.
The back to back Chutney posts are the result of missing traditional South Indian Food while on a holiday. I made South Indian Breakfast recipes like Onion Uttapam, Oats Mixed Millets Dosa and Uppu Kozhukattai after coming back as I was craving everything South Indian. The 2 varieties of Chutneys were excellent accompaniments or side dish for the entire week.
Kothamalli in Tamil translates as "Coriander" or "Cilantro" and is a herb that Indians swear by. Indian cuisine, if I may say so, is somewhat incomplete without Corainder leaves. The versatile herb is used for garnishing various sabzis, made into delicious chutney etc.
Chutneys in general involve very less prep work and the recipe I have shared is no exception. A Chutney recipe made in 10 minutes flat. My version does not even involve grating the coconut. All you need is a mixer grinder jar wherein you can dump all the ingredients, add a splash of water and grind. A quick tempering in pure coconut oil lets the whole house and the neighbors know that breakfast is served!
The Kothamalli Chutney Recipe is vegan but not gluten free. The tempering contains a small pinch of asafoetida or hing. You may skip the same if you want the gluten free version of this chutney.
The Chutney has a shelf life in a refrigerator for 48 hours. For the Humid Indian Weather, I give it just a day. I personally make small batch of coconut chutney as it tends to spoil soon.
Essential Ingredients for Kothamalli Chutney or Coriander Coconut Chutney
- Coriander or Hara Dhaniya or Cilantro
- Freshly Grated Coconut or Coconut roughly chopped ( I do the latter especially when guests come over and I have no grating time)
- Green Chillies for the spice
- Pottukadalai or Roasted Gram Dal
- A final tempering in coconut oil with curry leaves
Let us now look at the easy recipe of the Coriander Coconut Chutney below to treat your family with this super aromatic breakfast accompaniment!
Kothamalli Chutney / Coriander Coconut Chutney for Idli Dosa
Equipment
- Mixer Grinder
Ingredients
- 1 cup Coriander Leaves or Kothamalli (tightly packed bunch) 1 cup is 200 ml
- 1/2 cup Coconut roughly chopped use slightly less quantity if you have grated coconut available at home
- 2 tbsp Pottukadalai or Roasted Gram Dal
- 4 nos. Green Chillies Adjust according to spice tolerance
- Salt to taste
- Water as required to grind the chutney
- FOR TEMPERING
- 2 tsp Coconut Oil
- 1/2 tsp Urad Dal
- 1/2 tsp Mustard Seeds or Rai
- A sprig of Curry leaves
- 3 to 4 nos Whole Red chillies I have used Pondy Chillies
- 1 pinch Hing or Asafoetida
Instructions
- In a mixer grinder jar, add coriander leaves (roughly chop them) along with roasted gram dal, green chillies and roughly chopped coconut pieces.
- Add couple of tbsp of water in the mixer grinder jar and grind the ingredients into chutney consistency.
- Empty the ingredients from the mixer grinder jar in a clean dry bowl, add salt to taste and prepare for tempering
- Heat a tempering pan, add coconut oil followed by mustard seeds
- Once mustard crackles, add hing, urad dal and whole red chillies.
- After the urad dal turns slightly brown, add curry leaves. Switch off the flame and pour the tempering over the chutney. Mix and serve with breakfast as side dish.
Notes
- Water quantity used for grinding depends on the consistency of the chutney required. Add according to your preference.
- Slightly runny chutneys are great for idlis whereas for vada it is always thick chutney.
- Add coriander stems along with leaves for best chutney experience. They have maximum flavour and taste both.
- Traditionally, the coconut chutneys at home are tempered with coconut oil. In case you do not use or like the taste, please feel free to use any neutral oil / veg oil.
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Vidya Narayan
Looks so beautiful! I could smell the beautiful aroma of fresh coriander leaves in it. 🙂
Thank you so much, I prefer this more than the white coconut chutney.
??That tadka looks so tempting!!
I love those chillies in the tadka .. Believe it or not - I eat them! Haha. Thank you so much
I love your simple preparations ?
Glad to hear that. Thank you!
I love coconut chutney this way .. with cilantro or with red chilies.. this looks so delish Vidya!! Loved the click as always!!
thank you Swati. Made few chutney varieties after the holidays so totally feeling home now!
Delicious chutney with a gorgeous color too!
Thank you Sandhya!
Hi Vidya, Is there a replacement for chana dal? I am allergic to it. Can we use peanuts or cashews instead?
Hi Mansi,
It is just added for thickness and provide that nutty flavour. Peanuts are a good choice. Roast it mildly and add, if you like.