Coriander coconut chutney, kothamalli thengai 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 easy to make. I love to have this chutney mainly with idli and dosa roast. Sanvi also loves coriander coconut chutney so much. Whenever I feel very lazy to cook and have guest at home, I make this coriander coconut chutney. This chutney would be loved by all. Occasionally, I have it along with rice. 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. I would happily eat about 6 to 7 idlis. Whenever I eat this coriander coconut chutney, I think of my athai for a minute or so.
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 and curry leaves. Now add this seasoning to the ground mixture and stir once.
Now, coriander coconut 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.