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.
Urad dhall - 1 tbsp.
Red chilli - 2
Tamarind - 1 seed size
Oil - 2 tbsp.
Mustard, Urad dhall, curry leaves - to season
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:
- Dry roast urad dhall. Once it turns red add coriander seeds and roast it.
- Once it cools down grind it in a mixer grinder.
- Add chilli, tamarind and salt. Grind it again with required water.
- Heat oil in a pan.
- Season it with mustard, urad dhall and curry leaves.
- Add ground paste. Simmer for 5 minutes after it boils.
- 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.
1 comments :
This is really super pachadi with rice....tried and resulted great with coconut as you suggested in tip
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