Picture of Coconut Coriander Chutney for Idly Dosai

Kothamalli Chutney (Coriander Coconut Chutney)

South Indian tiffin is incomplete without the accompaniment of chutney(s). Chutneys with or without coconut is a usual feature in South Indian tiffins and breakfast dishes. It is amazing how a combination of simple ingredients elevate your meal to a whole new level. Coconut chutney especially for tiffin is a classic combination that I will never be bored eating. This kothamalli chutney is a coconut chutney variant that is a delicious, light and convenient condiment for idlis and dosai or any other breakfast/tiffin.

Kothamalli (coriander) and coconut form the base of this chutney and is super simple to make; needless to say, it is absolutely delicious.

 

Checkout my recipes for other chutneys:

Onion Coconut Chutney

Peanut Chutney

Street-style Sandwich Chutney

Ingredients

For the chutney:

  • Coconut – 1 cup washed, and ends trimmed
  • Coriander – ½ a bunch
  • Green chillies – 5
  • Garlic – 2 cloves
  • Ginger – ½ inch pieces, peeled.
  • Salt – As required
  • Water – As required to grind the chutney

For Tempering:

  • Mustard seeds – 1 1/2 tsp.
  • Urad dal – 1 tsp.
  • Dried red chillies – 2
  • Curry leaves – 6
  • Oil – 2 tsp.
  • Asafoetida – ¼ tsp.

Directions

  1. In a blender jar add all the ingredients listed under ‘For the chutney’ except the water.
  2. Add about ¼ of a cup of water to grind.
  3. Add more water if required to aid the grinding process.
  4. Grind until a smooth consistency is achieved.
  5. Transfer to a bowl.
  6. Heat oil in a small pan.
  7. Add the mustard seeds. Let it splutter.
  8. Add the urad dal and let it brown slightly.
  9. Toss in the red chillies and curry leaves.
  10. Add asafoetida.
  11. Move the ingredients in the pan gently. Turn off the stove.
  12. Remove pan from the stove and top the prepared chutney with the tempering.
  13. Before serving with idlies or dosai, mix the tempering and the chutney well.

Tips:

  1. Add or adjust quantities to suit your taste.
  2. I like my chutney spicy and have added a little extra chilli. Reduce or add chillies according your spice tolerance.
  3. I have had the chutney without the tempering, and it tastes just as amazing. That said, the tempering adds a nice little crunch.
  4. No fresh coconut? Frozen coconut works just as well. Just thaw it and use it as recommended in the recipe.
  5. To add a bit of tang, add a small ball of tamarind soaked in water while grinding.
  6. You could make this chutney low-carb or keto compliant by omitting urad dal and swapping cooking oil for coconut or olive oil.

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