Kothamalli(Cilantro) Chutney

Cilantro is a rich antioxidant and also have antibacterial effect against Salmonella. It is also used to detoxify the lead content in our body.
Coriander(Cilantro) chutney is more flavorful and an apt side dish for any kind of Dosas, Adai and also for Idly. I borrowed this recipe from my mom. It is so easy to prepare even for beginners in cooking and also consumes less time. I love the bright green color of this chutney than its taste:)

Kothamalli Chutney Recipe (With coconut)

Preparation time : 10 mins | Cooking time : 7 mins | Serves : 3
Recipe Cuisine : South Indian | Recipe Category : Side dish

Ingredients

Coriander leaves(Cilantro) - 1/2 bunch (if big)
Grated coconut -  2.5 tbsp
Urad dal - 1 tbsp
Green chillies - 2
Tamarind - a small pinch
Oil - 2 tsp
Salt - as needed

Method

1. Clean and wash the coriander leaves and remove the thick stems. Keep aside.

2. Grate the coconut and keep it ready. Soak the tamarind.

3. Heat 2 tsp oil in a kadai and add urad dal to it & fry till it turns golden brown. Then add green chillies to it and give a quick stir.

4. Now reduce the flame to low & add the coriander leaves to it and saute it till it reduces in volume. Also make sure not to change the color of the leaves.

5. Finally add the grated coconut & give it a quick stir and switch off the stove.

6. Grind all the sauteed items along with the soaked tamarind, salt and little water.

Coriander chutney is now ready to serve with hot Idlies or dosas.

Points to be noted

• Coriander leaves gets cooked very soon. So switch off the stove as soon as it shrinks in volume. If you saute it for more time, the color & taste of the chutney will be spoiled. 
• If you want more spicy, then add green chillies according to your taste.
• If you want coriander mint chutney, add mint leaves along with the coriander leaves in equal ratio and follow the same method.