Kothamali ( Coriander) is a herb that can be used in so many different ways and for such a wide variety of dishes! Its got its own versatility in transforming its flavour in garnishing a Continental dish or a down South Indian breakfast delicacy....With claps to Coriander let me list below the steps in making this easy dish which can be stored up in your refrigerators for over 2-3 weeks and used readily for dosa, idly or even as a pickle for the yummy curd rice!
Prep time: 10 minutes Cooking time: 5 mins
1 bunch of fresh Coriander leaves
2 medium red chillies
2 tbsp Urad dhal
1/2 inch piece of tamarind
A pinch of Asafoetida (hing)
1 tbsp Sesame oil
1 tsp cooking oil
Salt to taste
- Rinse and drain the coriander leaves and set aside
- In a pan add a tsp of cooking oil and roast the urad dhal and tamarind. Towards the end add the hing and the red chillies.
- Do not add too much water while grinding. Let it be a thick paste and also a little coarse.
- In a pan, add 1 tbsp of sesame oil. Once oil is hot, add little mustard and split urad dhal and let it splutter.
- To this add the ground coriander paste as in Step 1 above and keep stirring with a laddle on medium heat for 4-5 mins .
- Remove from stove and let it cool.
Upon cooling, you can store it in an air tight container and leave it in fridge for about 2-3 weeks.
This can be used as a ready side dish for dosa or idli. While eating, drizzle a little sesame oil to this chutney for added taste and flavour.