Kothamalli Thengai Chutney | How to make Coriander Coconut Chutney

Kathamali Thengai Chutney

Kothamalli Thengai Chutney is a healthy chutney using fresh coriander leaves along with freshly grated coconut tempered with mustard and curry leaves to serve as a side dish for Idlis or Dosas.

This vibrant green chutney is very easy and delicious to make for your breakfast. Start your day Green with this lovely green chutney. I love coconut chutney and this fresh coriander lends another wonderful taste to the chutney.

We are very particular about the chutneys we make. Our breakfasts are mosly Idlies, Dosas at least twice a week, offlate I have been making these for dinner as Kids seem to skip these breakfasts. We also typically make 2 to 3 chutneys and try different natually coloured chutneys. So my Chutney collection is quite huge.

So times like that, I also make 2 other chutneys apart from the regular Groundnut chutney. Check out the collection of South Indian Chutneys for Tiffin.

Enjoy this healthy condiment with your tiffin items.! We are on the BM#89, Week 1 where I am sharing some South Indian Chutneys for Tiffin.

Kathamali Thengai Chutney

 

How to make Kathamali Thengai Chutney

Kothamalli Thengai Chutney

For the Chutney

1 cup Coriander Leaves
1/2 cup Coconut Fresh grated
1 no Onion
4 to 5 Green Chillies
1 inch Tamarind
1/2 cup Water
Salt to taste
1 tsp Cooking Oil

For tempering:

1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Handful Curry Leaves
1 tsp Cooking Oil

For the Chutney

Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
Heat a nonstick pan with oil, saute chopped onions, green chillies till they turn colour. Remove to a plate.
Next saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
In a mixer, take all the ingredients except the tempering ingredients, pulse it to fine paste. Add water as required.
Remove to a bowl

For the Tempering

Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Serve with Dosas or Idlis.

Coriander Coconut Chutney

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Kothamalli Thengai Chutney
Kothamalli Thengai Chutney
Kathamali Thengai Chutney
Votes: 0
Rating: 0
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Rate this recipe!
Cuisine South Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Condiments
Servings
people
Ingredients
For the Chutney
For tempering:
Cuisine South Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Condiments
Servings
people
Ingredients
For the Chutney
For tempering:
Kathamali Thengai Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Chutney
  1. Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
  2. Heat a nonstick pan with oil, saute chopped onions, green chilies till they turn colour. Remove to a plate.
  3. Next, saute the washed and chopped coriander leaves. Transfer to a plate and let it cool down.
  4. In a mixer, take all the ingredients except the tempering ingredients, pulse it to a fine paste. Add water as required.
  5. Remove to a bowl
For the Tempering
  1. Heat a pan with oil, add the mustard and urad dal. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
  2. Serve with Dosas or Idlis.

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14 comments

  1. Onion and tamarind is a new and interesting addition for me. Chutneys make the meal so much nicer. I am always looking for new chutneys or variations to old favorites. I will try tamarind in the green chutney the next time I make it.

  2. I add tomato instead of coconut as my husband doesn’t eat coconut. However I can imagine the flavors of cilantro and coconut coming together wonderfully in this chutney.

  3. I usually add some coriander leaves in the basic coconut chutney and we love that combination. This recipe sounds even better with tamarind in it. Best side dish for idlis..

  4. Some times I wonder, how many different types of chutneys you have in South Indian cuisine. This is another wonderful addition to my bookmarked chutney section.
    Your whole platter is looking so good…those soft and glossy idlis and delicious chutneys as sides

  5. My lil one specifically wants ‘green chutney’ with idli so i make coriander / mint chutney. Never added onions in this recipe and like I mentioned before, I need new chutney varieties to please my folks. Bookmarking this straight away.

  6. That chutney looks so fresh! Onion and coconut with coriander sounds so flavourful. I am going to raid that huge chutney collection of yours and hopefully get out of my boring coconut chutney rut!

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