Coriander Chutney ( Kothamalli Thogayal ) is a tasty chutney that can be served as a side dish for Indian breakfast items and also rice.
Coriander leaves (cilantro / kothamalli)
Urad dal – 2 teaspoons
Red chilli – 1
Garlic clove – 1
Tamarind – 1 cm by 1 cm square.
Shredded coconut – 1 /2 cup
Wash and cut the kothamalli leaves. Shred coconut.
Dry roast the rest of the ingredients one by one. Then switch off the stove and gently fry the coriander leaves in the vessels’s heat. Then do the same for coconut.
Grind the dal, garlic and red chilli coarsely.
Grind the coriander leaves and coconut without adding water. If necessary add just a spoon of water. Add salt.
This can be had with rice. I also like it with chapathi.
Enjoy tasty chutney. This keeps well in the refrigerator for 2 – 3 days. Use clean dry spoon to scoop out.