Coriander Chutney | Kothamalli chutney | Kothamalli thuvayal | How to prepare coriander chutney | Chutney recipes | Side dish for idli or dosa

Coriander Chutney or Kothamalli chutney or kothamalli thuvayal is one of the healthy chutney I can say. But, as my kids do not eat this and ask for ground nut chutney or pottukadalai chutney always, I prepare this chutney rarely. Last saturday, I prepared this chutney, and clicked the snaps. This coriander chutney is my MIL's. speciality. 

Here are the other chutney recipes in this blog...

Thengai chutney

Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

How to prepare Coriander Chutney

Preparation time: 5 min | Cook Time: 10 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Coriander - 1 bunch

Curry leaves - 3 to 4 springs (Optional)

Red Chillies - 3 to 4

Urud dal / black gram - 1/2 tsp

Tamarind - Small amla/gooseberry size

Oil - 1 tsp

Salt - as per taste

Grated coconut - 1/4 cup

Method 

1. Wash the coriander leaves and curry leaves.

2. In a vessel add the oil and when it is hot, add the urud dal, red chilli. 

3. When the urud dal is light brown, add the grated coconut.

4. Fry it, till the coconut is light brown. 

5. Add the coriander leaves and curry leaves.

6. Saute them nicely.

7. Transfer the content to the mixer grinder or food processor adding the salt and the tamarind.

8. Add little water and grind to a coarse paste. Coriander chutney is ready to be served.

Yummy coriander chutney / Kothamalli chutney / Kothamalli thuvayal is ready to be served as a side dish for idli or dosa. 

Notes:
1. Addition of curry leaves is optional. But my mil's adds this.
2. If you like more coconut, you can increase it to 1/2 cup.

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Coconut Chutney | Thengai Pottukadalai Chutney | Side dish for Dosa or Idli | Chutney Recipes | Easy Coconut Chutney Recipe

Coconut Chutney / Thengai Pottukadalai Chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu. This post is mostly for the beginners in cooking.

You can check some Chutney Recipes
Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

How to make Coconut Chutney / Thengai chutney with pottukadalai

Preparation time: 8 min | Cook Time: 3 min | Serves: 4

Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients
Coconut  - 1 cup (grated)
Roasted Gram (pottukadalai) - 1/3 cup
Green chillies - 3
Onion - 1 small (optional)
Garlic - 1 clove (optional)
Salt - as per taste
Water - as required

To Temper
Oil - 1 tsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Curry leaves - few

Method

1. Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.

2. The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.

3. Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.

4. Transfer this tempering to the chutney. 

Easy Coconut Chutney / Thengai Chutney is ready

Tags: Chutney Recipes, Chutni Recipes, Chatney Recipes, Chatni Recipes, Thengai potukadalai Chutney Recipes, Coconut Chutney Recipes, Coconut Chatney Recipes, Coconut Chatni Recipes, Thengai potukadalai Chutni Recipes, Thengai potukadalai Chatni Recipes, Thengai potukadalai Chatney Recipes, Coconut potukadalai Chatney Recipes, How to make Thengai chutni, How to make coconut chutney, How to make coconut chatni, How to make Thengai potukadalai chutney, How to make Thengai chutney, How to make Thengai potukadalai chatni, How to make Thengai chatni, How to make Thengai potukadalai chutney, Side dish for dosa, Side dish for idli, coconut chutney

Pottukadalai Chutney | Fried gram dal chutney | Chutney Recipes - How to make Potukadalai Chutney for Idli or dosa

We always tend to forget to post some recipes, which we do it most often, thinking that, it is not of much importance. Such a kind of recipe is Pottukadalai chutney recipe / Fried Gram dal Chutney. I prepared this last Saturday and had it for the breakfast, suddenly, I remembered that I have not posted this recipe. So the next day, I prepared it again and clicked it. It may sound very simple but, you believe it or not, in my early stages after marriage, I do not know how to cook this Pottukadalai chutney. This chutney is my hubby's favorite and he used to cook it for me during weekend. The second chutney, I learnt in my cooking life. First being the tomato chutney and third, ground nut chutney.

Pottukadalai chutney Recipe/Roasted gram chutney

Preparation time: 10 min | Cook Time: 05 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

• Pottukadai / Fried gram dal - 1 cup
• Coconut grated - 1/4 cup
• Green chillies - 3
• Salt - as per taste
• Water - 1/2 cup ( or adjust accordingly)

To temper

• Oil - 1 tsp
• Mustard seeds - a pinch
• Urud dal / Black gram - 1/4 tsp
• Curry leaves - 5 to 6
• Dry chilli - 1
• Asafoetida - 1 pinch

Method
1. Take 1 cup of Pottukadalai and slightly dry roast it for just a minute. Take a food processor and add the pottukadalai, salt and green chilli and water and grind to a paste.
2. Now add the grated coconut and grind again to a coarse paste. Transfer the content to a bowl.
3. In a kadai, add oil and when hot, add the ingredients under the To Temper, one by one and fry a min. When they are slight brown, switch off the stove and add this temper to the chutney. Mix and serve it .
4. Goes very well with Idli, Dosa or Pongal etc.

Notes:

1. If you prefer the tamarind taste, you can add a little piece and grind together.

2. Also you can increase or decrease the quantity of coconut according to your taste. But I feel, if coconut quantity is increased, the gram taste decreases. So I added the quantity, which is required for our family. 

3. Adding the dried red chilli is purely optional. 

4. You can also adjust the water quantity to make the chutney thick or as per your taste.

You can also check the below chutneys
Groundnut chutney
Mint coriander yogurt chutney
Tomato Chatni

Tags: Chutney Recipes, Chutni Recipes, Chatney Recipes, Chatni Recipes, Potukadalai Chutney Recipes, Potukadalai Chutni Recipes, Potukadalai Chatni Recipes, Potukadalai Chatney Recipes, How to make Potukadalai chutney, How to make Pottukadalai chutney, How to make Potukadalai chatni, How to make Pottukadalai chatni, How to make Potukadalai chutney, Side dish for dosa, Side dish for idli, Fried gram chutney, Fried gram dal chutney, Pottukadalai thengai chutney, Pottukadalai coconut chutney

Groundnut Chutney | Chutney Recipes - How to make Groundnut Chutney

Groundnut chutney or peanut chutney is one of my favorite chutney, which we used to prepare once a week. Some people add coconut to this chutney, while grinding, but I think, that gives little coconut taste. So I did not add and I can say, this is pure groundnut chutney. This is very simple to do with in 10 min. The below version, I learnt from my mom. Now to the recipe...

How to make Groundnut chutney / Peanut chutney

Preparation time: 10 min | Cook Time: 5 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Groundnut / Peanuts - 1 cup
• Red chillies - 4
• Coriander - few
• Curry leaves - 15 - (few for grinding and few for frying)
• Urud dal - 1 tsp
• Mustard seeds - 1/4 tsp
• Salt - 1/2 tsp ( or as per taste )
• Oil - 1 tsp
• Water - 1/2 cup

Method
1. Take 1 cup of groundnut and dry fry in a wok/kadai/pan in medium heat.

2. Take care not to burn the groundnut. Check if the groundnut skin has become little dark as shown in the below picture. ( Some people may remove the skin at this stage, but my mother, used to say, it is also healthier. So I did not remove the skin).
3. Transfer the content to the mixer grinder.

4.To this add the red chillies, coriander, curry leaves (5), salt.
5. Add water and grind to a paste.

6. In another kadai/wok, add the oil and when hot mustard seeds, urud dal and when they are slight brown, add in the curry leaves and fry for a minute. Mix this thalippu, to the prepared chutney/paste.

7. Serve it with idili or dosa or pongal. Even can be mixed with white rice and eat.

Notes:
1. You may skip adding the curry leaves while grinding. But I prefer grinding, as my kids, through the curry leaves away from the chutney.
2. As I said, before, grinding the groundnuts, you can cool it down after frying and remove the skin, just by rubbing in hands, if you do not want the skin. Its purely an option.
3. While grinding, you can add 1 or 2 tsp grated coconut to enhance the taste.
4. You can add little tamarind, if you like tangy taste.
5. Red chillies can be replaced by green chillies also.

Mint-Coriander Yogurt Chutney | Chutney Recipes | Side dish for Tandoori Chicken | Green Chutney

Mint Coriander Yogurt Chutney / Green chutney is a tasty and tempting chutney, which can used as a dip for any spicy non vegetarian dishes like tandoori chicken, chicken tikka etc. So let us see how to prepare this yummy, spicy and tangy chutney.

How to make Mint Coriander Yogurt Chutney / Green chutney

Ingredients

• Mint - 1/2 cup
• Coriander leaves - 1/2 cup
• Yogurt - 1/4 cup
• Ginger - 1 inch (crushed nicely)
• Pepper powder - 1/8th tsp (optional)
• Green chillies - 2 (can be adjusted to taste)
• Cumin seeds - a pinch
• Lemon juice/Vinegar - 2 tsp

Method

• Grind all the ingredients to a thick paste in a food processor or a mixie.
• Goes well with Chicken Tikka, Tandoori chicken and other fried things.

This goes to Only event - Greens by Pari and Sara

Also i am tagged by Shoba of  Foodmazza. She has a wonderful blog with lovely recipes. The questions i need to answer are,

1. Are you a vegetarian or have you thought of being one?

No. I am non-vegetarian and sometimes thought of eating only veg. just to reduce my weight (i think like that, not sure whether it is true). 

2. Who inspired you to cook?

In my childhood days, my grandma and mom inspired to cook. But later on, my office colleague inspired me a lot as she prepare very different and tasty recipes. Then, after my marriage, while started searching on net for the recipes, all my fellow bloggers inspired me a lot. So i am now in to the cooking world.

3. How do you celebrate christmas or a favorite festival of your choice?

We dont celebrate christmas. We celebrate all the Hindu festivals.

4. Do you prefer to celebrate New Year's Eve with friends and/or family to ring in the New Year quietly and privately at home?

It actually depends on the situation. Sometimes, we go out with friends to see the fireworks on the New Year Eve, and the next day some friends/relatives come to our house or we go to their house.

5. If some one were to ask you to bring a dessert to a party, what would you bring? store-bought or home-made? If you were to make at home, what would you make?

When i am new to cooking, i usually get sweets from store. But now a days, i prepare at home. I try to do, different custard varieties, Rasmalai and icecream.

6. How will you celebrate your next birthday?

Mostly we go temple, have lunch at hotel and celebrate. Since i have small kids, i have left to their choice.

7. Do you have a New Year resolution and will you be sticking to it?

Now a days, i could not able to stick on to it stubbornly. So do not have any resolutions for this new year.

I would like to tag these questions, to my following lovely fellow bloggers.

Shanavi of Kitchen Secrets

Mahi of Welcome to Mahi's Space

Ms Chitchat of http://chitchatcrossroads.blogspot.com/

Savitha Ramesh of Savitha's Kitchen

VineelaSiva of Vineela siva

Kanchan of Kitchen Gossip

Santosh of Santosh's Kitchen

Priya Sreeram of Bon Appetit

Ganga Sreekanth of My Favorite Foods

Geetha of என் சமையல் அறையில் 

Nandhini of Nandhini's Food Page

Uma of Uma's Culinary World