Coriander Chutney / Kothamalli Chutney

Coriander, a regular herb which we use in our regular meal has various health and medical benefits. First, it has antioxidants like other spices,  has antibacterial chemicals in it, used in the treatment of diabetes as the coriander extract has both insulin-releasing and insulin-like activity. Coriander juice is an excellent treatment for acne by applying it on the face as a toner.  So, its definitely a healthy choice to add coriander leaves in all the dishes we prepare at home. I made a coriander chutney for my idli as I got more fresh coriander bunches from our local farm market this week....

Ingredients

Fresh Coriander Bunch - 1 Big Bunch or 2 medium bunches.

Green chillies - 4 medium ones

Red Chilly Dry - 2

Olive Oil - 1 tbsp

Hing / Asafoetida - 1 Dash

Urad Dal / Ulutham paruppu / Minna Pappu - 1.5 tbsp

Tamarind - 1 Small pinch

Jeera - 1 tsp

Salt - To taste

Sugar - 1 pinch

Fresh Coconut Flakes - 1 tbsp
Mustard Seeds - 1 tsp

Method

1. Wash the coriander leaves and cut them into pieces. Keep the other ingredients ready before starting the heat.
2. On medium heat, add Olive Oil first. When its heated, add jeera, urad dal,hing,dry red chillies,green chillies, tamarind, sugar in order. When its slightly toasted, switch off the flame.
3. Add the cut coriander leaves and stem to the kadai and fry them nicely for a minute. Finally add the fresh coconut flakes into the kadai and fry again for few more seconds.
4. Transfer them into a mixer grinder, add required amount of salt into it and grind it into a coarse paste with very little water.
5. Pour some mustard seeds,urad dal tempered in oil over the green coriander chutney.
6. Serve it with idlies, dosais, adais or with any tiffin.