Coriander coconut chutney, Kothamalli thengai chutney
Kothamalli thengai chutney, Coriander coconut chutney, – A simple and refreshing chutney made with coriander leaves and coconut serves as an accompaniment to idli, dosa and tiffin.
Coriander coconut chutney is very simple and easy to make. I love to have this chutney mainly with idli and dosa roast.
Likewise, Sanvi also loves coriander coconut chutney so much and likes to pair it with idli and pongal. In fact, whenever I feel very lazy to cook and have guest at home, I make this kothamalli thengai chutney. This chutney would be loved by all.
Occasionally, I will have kothamalli thengai chutney along with rice just like thogayal. In other words, I can say this is a multi-purpose dish which serves as a chutney for idly/dosa and thogayal for rice.
In my childhood days, when I go to my athai’s (aunt) house, she would make soft idlis and this chutney. As a matter of fact, I would happily eat about 6 to 7 idlis. In all honesty, whenever I eat thischutney, I think of my athai for a minute or so.
Coriander coconut chutney, Kothamalli thengai chutney recipe card:
How to make coriander coconut chutney or kothamalli thengai chutney:
1. Grind coconut, roasted gram, green chilli, ginger, coriander leaves and salt to a smooth paste. Transfer it to a bowl.2. Heat 1/2 teaspoon of oil and add mustard seeds. When it splutters, add urad dal, curry leaves and asafoetida. Now add this seasoning to the ground mixture and stir once.Now, kothamalli thengai chutney is ready! Serve with idly and dosa.
- Use fresh coconut. Tender coconut will give a better taste.
- Do not use the brown scrapings of the coconut. It will change both the color and taste of the chutney.
- You can use the stem of the coriander leaves for this chutney.