Kothamalli Thengai Chutney is a healthy chutney using fresh coriander leaves along with freshly grated coconut tempered with mustard and curry leaves to serve as a side dish for Idlis or Dosas.
This vibrant green chutney is very easy and delicious to make for your breakfast. Start your day Green with this lovely green chutney. I love coconut chutney and this fresh coriander lends another wonderful taste to the chutney.
We are very particular about the chutneys we make. Our breakfasts are mosly Idlies, Dosas at least twice a week, offlate I have been making these for dinner as Kids seem to skip these breakfasts. We also typically make 2 to 3 chutneys and try different natually coloured chutneys. So my Chutney collection is quite huge.
So times like that, I also make 2 other chutneys apart from the regular Groundnut chutney. Check out the collection of South Indian Chutneys for Tiffin.
Enjoy this healthy condiment with your tiffin items.! We are on the BM#89, Week 1 where I am sharing some South Indian Chutneys for Tiffin.
Kothamalli Thengai Chutney
For the Chutney
1 cup Coriander Leaves
1/2 cup Coconut Fresh grated
1 no Onion
4 to 5 Green Chillies
1 inch Tamarind
1/2 cup Water
Salt to taste
1 tsp Cooking Oil
For tempering:
1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Handful Curry Leaves
1 tsp Cooking Oil
For the Chutney
Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
Heat a nonstick pan with oil, saute chopped onions, green chillies till they turn colour. Remove to a plate.
Next saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
In a mixer, take all the ingredients except the tempering ingredients, pulse it to fine paste. Add water as required.
Remove to a bowl
For the Tempering
Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Serve with Dosas or Idlis.
Recipe
Kothamalli Thengai Chutney
Ingredients
For the Chutney
- 1 cup Coriander Leaves
- 1/2 cup Coconut Fresh grated
- 1 no Onion
- 4 to 5 Green Chillies
- 1 inch Tamarind
- 1/2 cup Water
- Salt to taste
- 1 tsp Cooking Oil
For tempering:
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- Handful Curry Leaves
- 1 tsp Cooking Oil
Instructions
For the Chutney
- Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
- Heat a nonstick pan with oil, saute chopped onions, green chilies till they turn colour. Remove to a plate.
- Next, saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
- In a mixer, take all the ingredients except the tempering ingredients, pulse it to a fine paste. Add water as required.
- Remove to a bowl
For the Tempering
- Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
- Serve with Dosas or Idlis.
vaishalisabnani says
I have never added onion to the coconut chutney , sounds great . I will check your Chutney collection , as I too live to make them with our meals.
Varada says
Onion and tamarind is a new and interesting addition for me. Chutneys make the meal so much nicer. I am always looking for new chutneys or variations to old favorites. I will try tamarind in the green chutney the next time I make it.
Priya Suresh says
Simply love this combination, coconut and coriander combo rocks and this combo is my favourite. Love to finish those soft idlies with this fingerlicking chutney.
Suma Gandlur says
I add tomato instead of coconut as my husband doesn't eat coconut. However I can imagine the flavors of cilantro and coconut coming together wonderfully in this chutney.
Gayathri Kumar says
I usually add some coriander leaves in the basic coconut chutney and we love that combination. This recipe sounds even better with tamarind in it. Best side dish for idlis..
Harini says
Wow! A flavorful combination of kothimeera and coconut. Should try it out this weekend.
Suja Ram says
Chutney looks so vibrant and a perfect combo for idlis. My favourite one Valli
Renu Agrawal Dongre says
Yummy and colourful chutney...The plate is arranged so neatly , looks like served in a restaurant.
Sandhya Ramakrishnan says
So colorful and flavorful!. I love the flavor of cilantro a lot and add a bit of it whenever I make coconut chutney. I want to grab that plate and eat it all 🙂
Annapurnaz says
Some times I wonder, how many different types of chutneys you have in South Indian cuisine. This is another wonderful addition to my bookmarked chutney section.
Your whole platter is looking so good...those soft and glossy idlis and delicious chutneys as sides
chefmireille says
love the vibrant color and the flavors in this chutney - i need to make this!
Sharmila - The Happie Friends Potpourri Corner says
I have never added onions and tamarind i my kothamalli chutney. So new and yummy!!
Padmajha PJ says
My lil one specifically wants 'green chutney' with idli so i make coriander / mint chutney. Never added onions in this recipe and like I mentioned before, I need new chutney varieties to please my folks. Bookmarking this straight away.
Sowmya:) says
That chutney looks so fresh! Onion and coconut with coriander sounds so flavourful. I am going to raid that huge chutney collection of yours and hopefully get out of my boring coconut chutney rut!