Coriander Coconut Chutney / Kothamalli Thengai Chutney

A very simple and quick side dish which goes well with Dosa and Idly. You can even serve it hot Samosas and Medu Vada. There are many variations in preparing Coriander chutney. In this method, I have used coconut. Definitely it tastes delicious due to the addition of coconut. The consistency of the chutney is entirely based on your choice. I like it to be in a little thicker version. Some may like it thinner, if so, then you can add little more water while grinding.

Preparation  Time: 5 mins

Cooking  Time: 5 mins
Serves: 3

Ingredients:

To Grind:

Coconut- 1 cup
Coriander leaves- 1/2 cup
Green chilli- 2
Shallots- 1 or 2
Garlic- 2
Ginger- small piece
Salt to taste
Tamarind- small piece

For Tempering:

Oil- 2 tsp
Mustard seed- 1/2 tsp
Urad dhal- 1/2 tsp
Dry red chilli-1
Curry leaves- few

Procedure:

1. Take all your ingredients.

                       

2. Take the ingredients given under "To grind" in a blender.

3. Ground it to a coarse paste. You can add less than 1/4 cup of water to it.

4. Transfer it to a bowl.

5. In a pan add oil and then add ingredients under tempering one by one and pour it over the chutney.

6. Give it a mix and Serve it with Dosa or Idly.