Enhance The Taste Of Your Meals With This Finger-Licking Kothamalli Chutney

Chutneys are versatile accompaniments that can enhance the flavour of various dishes, ranging from traditional South Indian delicacies like idli and dosa to everyday meals like roti and bread. While coriander chutneys are a popular choice for their refreshing taste, the Tamil household classic, Kothamalli chutney, offers a delightful twist that will leave you craving more.

In this recipe, the combination of coriander leaves, coconut and spices creates a unique blend of flavours – coconutty, sour and spicy – that perfectly complements a variety of dishes like idli, dosa, uttapam and even appam.

To prepare this tantalising chutney, gather the following ingredients:

500-700 grams of coriander leaves

4 tablespoons of sesame oil

1 cup of shredded coconut

Tamarind, to taste

15-20 cloves of garlic

4-5 green chillies (adjust according to spice preference)

10 red chillies

3 tablespoons of chickpeas

3 tablespoons of urad dal

1 tablespoon of cumin seeds

¼ teaspoon of Asafoetida powder (optional)

1 tablespoon of rock salt

Water, as needed

Curry leaves for seasoning

Here’s a step-by-step guide to preparing this delectable chutney:

Begin by soaking the tamarind in hot water for a few minutes to soften it. Then, extract its pulp or deseed it and set it aside.

Heat a pan on the stove and add sesame oil.

Once the oil is hot, add chickpeas and urad dal and fry them until they turn golden brown.

Add cumin seeds to the pan and sauté until aromatic.

Next, add both red and green chillies to the pan and fry for about a minute.

Add minced garlic and finely chopped coconut to the pan and sauté for another 3 minutes on medium heat.

Now, add the soaked tamarind and coriander leaves to the pan. Season with salt and sauté until the coriander leaves wilt.

If you prefer a coarse chutney, you can stop here. Otherwise, transfer the mixture to a blender and pulse for less than 10 seconds to achieve a smoother consistency.

In the same pan, heat a little more oil and temper with curry leaves.

Pour the tempered oil over the blended chutney and mix well.

Enjoy your homemade Kothamalli chutney with your favourite dishes for a burst of flavour that will elevate your meal!