Coriander seeds chutney/ Vara kothamalli chutney recipe
Make aromatic coriander seeds chutney easily with these simple steps
Ingredients
- Coriander seeds / Dhaniya – 3 tbsp
- Urad dal—2 tbsp
- Dry red chilies—3 to 4 adjust as per spice preference
- Tamarind—A small lemon-sized or 1 tbsp tamarind paste
- Coconut—12-15 thin strips /Grated coconut —½ cup
- Garlic—1 clove optional
- Salt—as per taste
- Water—as required
- Oil—1 tbsp
For Tempering (Tadka)
- Mustard seeds—1/2 tsp
- Urad dal—1 tsp
- Curry leaves—A sprig
- Asafoetida / Hing—A pinch
- Oil—1 tbsp
Instructions
Step1:Roasting and grinding the ingredients
- Heat 1 tbsp of oil in a pan or kadai over medium flame.
- Add urad dal and roast until they turn golden brown. Add red chillies and sauté them for a minute and set them aside.
- Add coriander seeds and roast until they turn light brown and aromatic.
- Transfer all these roasted ingredients to a bowl and allow it to cool for some time.
- In a mixer grinder, add the roasted ingredients, coconut strips, garlic, tamarind, salt, and enough water and grind them to a fine paste. I have added fresh garlic in this chutney since it adds a nice flavour; if you do not prefer, you can either skip or sauté the garlic for a minute before grinding.
- Adjust the consistency of the chutney by adding enough water and adjust the salt to taste.
Step2: Preparation of tempering
- Heat oil in a small pan.
- Add mustard seeds and allow them to splutter.
- Add urad dal and allow it to turn golden brown.
- Add curry leaves and a pinch of asafoetida/hing.
Serving suggestions
- Pour this tempering over the prepared coriander seeds chutney
- Relish it with Idli / dosa/ Steamed rice