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Kathamali Thengai Chutney
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Kothamalli Thengai Chutney

Kothamalli Thengai Chutney
Course Chutneys, Dips and Spreads
Cuisine South Indian
Keyword Side dish for Tiffin
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Condiments
Servings 3 people
Author Srivalli

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.
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