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Kothamalli Chutney Easy Side dish
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4.20 from 5 votes

Kothamalli Chutney / Coriander Coconut Chutney for Idli Dosa

South Indian Style Kothamalli Chutney or Coriander Coconut Chutney is a quick side dish for breakfast recipes like Idli Dosa Uttapam and Kozhukattai. Made in 10 minutes with tempering in coconut oil and curry leaves in true South Indian Style.
Course accompaniments, Side Dish
Cuisine Indian, South Indian
Keyword 10 minute chutney recipes, coriander coconut chutney, Kothamalli Chutney, South Indian chutney recipes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 people
Author Vidya Narayan

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.