Skip to main content
Kothamalli Chutney Recipe

Time and servings

Nutrition

Per box.

​
About Kothamalli Chutney

It is basically a spicy and flavored condiment or pickle prepared mainly with coriander leaves, green chilies, and fresh garlic pods. Kothamalli chutney or also known as coriander chutney is a popular South Indian multipurpose chutney as it is shared with multiple recipes. Primarily it is shared with morning breakfast recipes like idli, dosa, and paddu, but not limited to. It can also be shared as a taste enhancer with rice or even breads like roti or chapati and poori. It is typically prepared with fresh herbs and garlic pods but can be extended with other vegetables too. The popular variation is to add coconut which gives it a thick texture. Adding coconut also reduces the spice heat and hence can be a perfect choice to serve with idli and dosa for kids. Additionally, apart from adding a burst of flavor to the chutney, coriander leaves carry a range of medicinal benefits. Hence Kothamalli Pachadi can be a perfect side dish for a balanced diet.

​
Why does this recipe work?

There are multiple reasons, why this spicy chutney is popular across India. To name a few,
  1. Burst of Flavour – Coriander leaves are known for their fresh solid flavor and hence it is widely used in most of the Indian cuisine recipes. Therefore, preparing a chutney with concrete coriander leaves, makes it super special.
  2. Medicinal benefits – Coriander leaves are one of the key ingredients for this Kothamalli Pachadi recipe, it brings all its health benefits. It is a good source of all types of vitamins and minerals.
  3. Versatility – The typical way of preparing the Kothamalli chutney is to grind the coriander leaves with other herbs and sautee in oil. However, it can experiment with other ingredients like mint leaves, coconut, dill leaves, tomatoes, and onions.
  4. Shelf Life – Due to the nature of the cooking process and the set of ingredients used, it has a long shelf life and preservation. Basically, you prepare it once and store it for months.

​
Ingredients

  • 2 bunch coriander (chopped)
  • 2 tsp oil
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp methi
  • 1 tsp mustard
  • 50 gram dried red chilli
  • 30 gram tamarind
  • 1 cup hot water
  • ½ cup oil
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 7 cloves garlic (crushed)
  • 3 dried red chilli
  • ½ tsp hing
  • few curry leaves
  • ½ tsp turmeric
  • 2 tsp salt

​
Instructions

  1. firstly, in a pan heat 2 tsp oil. add 2 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi, and 1 tsp mustard.
  2. saute on low flame until the spices turn aromatic.
  3. now add 50 gram dried red chilli and roast until the chill turns crisp.
  4. cool completely, and grind to a fine powder. keep aside.
  5. in a pan heat 2 tsp oil and roast 2 bunch coriander.
  6. roast until the coriander leaves shrink and change color slightly.
  7. cool completely, and transfer to the mixer jar. i have added to the same masala powdered mixer jar.
  8. now soak 30 gram tamarind in 1 cup hot water for 10 minutes.
  9. squeeze the pulp and transfer the pulp and tamarind extract to the mixer jar.
  10. grind to a coarse paste. keep aside.
  11. in a pan heat ½ cup oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 7 cloves garlic, 3 dried red chilli, ½ tsp hing, few curry leaves.
  12. splutter the tempering.
  13. also, add ½ tsp turmeric and cook until the raw flavor of turmeric is gone.
  14. further add prepared coriander masala paste, 2 tsp salt.
  15. mix well making sure everything is well combined.
  16. cook until the oil separates from the sides.
  17. cool completely, and transfer to an airtight box.
  18. you can store this coriander chutney for 1 month.
  19. finally, enjoy Kothamalli Chutney Recipe with rice, dosa, or idli.

​
Step-by-step

1
firstly, in a pan heat 2 tsp oil. add 2 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi, and 1 tsp mustard.
2
now add 50 gram dried red chilli and roast until the chill turns crisp.
3
cool completely, and grind to a fine powder. keep aside.
4
in a pan heat 2 tsp oil and roast 2 bunch coriander.
5
roast until the coriander leaves shrink and change color slightly. cool completely, and transfer to the mixer jar. i have added to the same masala powdered mixer jar.
6
now soak 30 gram tamarind in 1 cup hot water for 10 minutes.
7
squeeze the pulp and transfer the pulp and tamarind extract to the mixer jar.
8
grind to a coarse paste. keep aside.
9
in a pan heat ½ cup oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 7 cloves garlic, 3 dried red chilli, ½ tsp hing, few curry leaves.
10
splutter the tempering.
11
also, add ½ tsp turmeric and cook until the raw flavor of turmeric is gone.
12
further add prepared coriander masala paste, 2 tsp salt.
13
mix well making sure everything is well combined.
14
cook until the oil separates from the sides.
15
cool completely, and transfer to an airtight box. you can store this coriander chutney for 1 month.
16
finally, enjoy Kothamalli Chutney Recipe with rice, dosa, or idli.Kothamalli Chutney Recipe

​
Video

​
FAQ

It is basically a popular variation of the coriander chutney. It is typically served as condiment with rice, idli and dosa.
There are many variations to this simple chutney. The most popular variation is to use coconut as an additional ingredient. Additionally, pudina, dill leaves can also be added.
It is a versatile taste enhancer condiment recipe, and hence can be served with almost any meal or breakfast. Popularly it is served with idli, dosa, paddu, or even to rice, roti, and chapati.
It can easily last long for 3-4 months in an airtight container. Refrigerate it or store it in a dry and moist-free location.
Yes deep freezing can improve the shelf life significantly. However, you may need to thaw it just before the usage.
Yes it can be spicy, but the spice level can be subjective to the individual preference. Depending upon the requirement, it can be lowered or increased.
Yes there are several health benefits to the coriander chutney. It helps in digestion, lowers body temperature, and more importantly provides essential nutrients like Vitamins and minerals.

​
Notes

  • Firstly, make sure to clean the coriander leaves and dry them before making pachadi.
  • Also, adding a generous amount of oil helps to increase the shelf time of the chutney.
  • Additionally, you can add mint along with coriander for variation.
  • Finally, Kothamalli Chutney Recipe stays good for 3 months when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kothamalli-chutney-recipe/