Kothamalli Thengai Chutney
Kothamalli Thengai Chutney
Course Chutneys, Dips and Spreads Keyword Side dish for Tiffin
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 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.