Coriander chutney recipe | kothamalli thuvaiyal | Dhania is a side dish prepared using the herb coriander. Fresh coriander leaves are available throughout India. It has a nice flavour too. It healthy and here we add onions, tomatoes, ginger, garlic, red chillies, tamarind and salt to enhance its taste. We can also prepare chutney using coriander with coconut and coriander alone separately as a Thokku and I have given the link at the end of this recipe.
I have given the method of preparation in a simple way that you can understand easily and prepare. Now let us go to the recipe.
- coriander/ kothamalli – 1 bunch
- onion/ vengayam – 1 (chopped)
- tomato/ thakkali – 1 (chopped)
- Ginger/ inji – 1 inch
- Garlic/ poondu – 4 cloves
- red chillies/ vara milagai – 5-6
- vegetable oil – 1 tsp
- mustard seeds/ kadugu – 1 tsp
- urad dal/ ulundham paruppu – 1 tsp
- asafoetida/ perungaayam – 1/4 tsp
- tamarind/ puzhi – half a lemon size
- salt/ uppu – to taste
1. Cut the roots in the coriander bunch (throw away) and remove the leaves and tender stalks in a bowl. Wash and clean the collected coriander leaves and stems in a bowl. Cut into small two to three inch pieces.
2. Heat oil in a fry pan, add mustard seeds and when it splutters add urad dal. When it turns golden brown, add asafoetida and red chillies.
3. Next add ginger, garlic, chopped onions and chopped tomatoes. Sauté for few minutes in low flame.
4. Then add chopped coriander leaves, sauté for few more minutes and switch off the stove.
5. Cool down to room temperature and grind along with tamarind and salt. Serve as side dish with idli, rice or dosa.