Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, Palakkad Iyer Recipes, Pickles, South Indian

Coriander Chutney Powder/Kothamalli Chutney

Moms never cease to surprise! Just when you think you have tasted almost everything that your mom makes, there comes a new one. How I wish culinary skills were hereditary! So, the latest one that mom surprised me with is a coriander chutney powder. This spicy chutney powder is made with lentil and fresh herbs. It is easy to make and totally irresistible.

Ingredients:
Fresh curry leaves – 1/2 cup
Fresh coriander leaves – 2 cups
Dry red chillies – 5-6
Urad dal – 1/2 cup
Tamarind – small lime size
Asafoetida – 1 tsp, if powder; about one-inch piece, if using whole asafoetida.
Salt to taste

Method:
Clean coriander leaves and curry leaves using water and wipe dry with a towel. Remove curry leaves from stalk and keep aside. Chop coriander and keep aside.

In a thick bottomed pan, dry roast urad dal until it turns light brown. If you are using asafoetida powder, add it to the urad dal just before you remove the urad dal from fire and lightly roast. Remove from the pan and keep aside. Add the red chillies to the pan and dry roast until the raw smell is lost and the red chillies start turning black. Ensure that flame is in ‘low’ because chillies can get burnt easily. If you are adding whole asafoetida, dry roast it until it swells and starts giving out flavor. Remove from pan and keep aside.

In the same pan, add the curry leaves. Dry roast until the curry leaves start turning crisp but retain the green colour. Before you start grinding the ingredients, ensure that the mixer jar is completely dry. Add the roasted urad dal, asafoetida, and dry red chillies to the mixer jar and grind until the ingredients turn into a coarse powder. At this stage, add the curry leaves and grind again. When the curry leaves are also ground, add fresh (but dry) coriander into the jar and grind again until all the green leaves are powdered well. Add salt and tamarind and grind again until all the ingredients are ground and mixed well. Remove from the jar. Adjust the salt to taste. Freshly ground chutney powder might be a little moist because of the use of fresh coriander leaves. You could even make tiny balls out of the ground powder or store it in powder form.

Transfer the ground chutney powder into clean, dry jar. Refrigerate and use. This will last up to a month. This chutney powder can come to your rescue on a lazy day when you are too lazy to make an elaborate meal. Just make rice and serve this chutney powder with warm rice, ghee, and pappad. You will not miss sambhar or any other subzi! You can try this chutney powder with idli/dosa also.

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