Kotthamalli Vidhai Chutney / Coriander Seeds Chutney

Bored of making same kind of chutney always, try this kotthamalli vidhai chutney or coriander seeds chutney and you can also store it for about 2 weeks in the refrigerator. This goes well with any South Indian tiffin.

Kotthamalli Vidhai Chutney / Coriander Seeds Chutney

YIELD – 1 cup

Ingredients:

Coriander seeds - 3 tbsp.
Urad dhall - 1 tbsp.
Red chilli - 2
Tamarind - 1 seed size
Oil - 2 tbsp.
Mustard, Urad dhall, curry leaves - to season

Method:

1. Dry roast urad dhall. Once it turns red add coriander seeds and roast it.
2. Once it cools down grind it in a mixer grinder. 
3. Add chilli, tamarind and salt. Grind it again with required water.
4. Heat oil in a pan.
5. Season it with mustard, urad dhall and curry leaves.
6. Add ground paste. Simmer for 5 minutes after it boils.
7. Serve it with Idli and dosa.

NOTE: 

•  You can also add 2 tbsp of dessicated coconut to enhance the flavour. If you add coconut you can not refrigerate it.