Nothing can beat the smell of Cilantro / Kothamalli in Indian cooking. Here is my version of kothamalli thogayal. Enjoy!!!
Ingredients:
Kothamalli / Fresh Coriander / Cilantro - 1 cup (with stem)
Tamarind paste - 1 TBSP
Oil - 1 TBSP
Salt - to taste
To roast:
Urad dal / Ulutham paruppu - 2 TBSP
Red chilli - 1
Green chilli - 1
Black pepper - 1/2 tsp
Ginger - small piece
Cumin seeds - 1/4 tsp
Peanuts - 2 TBSP (optional)
Method:
- Heat oil in a skillet and fry all the ingredients in the roast list to golden brown. Let it cool.
- Grind the roasted ingredients with salt and tamarind past with little water to a coarse paste.
- Now add the kothamalli/ fresh coriander and grind until well incorporated.
This chutney looks lovely fresh and vibrant.Love the green colour.Nice click too.
ReplyDeleteI like the bright green color of the chutney. I saute the coriander leaves too.
ReplyDeleteOne of my favorites, looks delicious!
ReplyDeleteperfect green color there....One of my fav dips..
ReplyDeleteMe too a lover of cilantro. Loved ur version of chutney. Click is too good and enhances the color.
ReplyDeleteChitchat
http://chitchatcrossroads.blogspot.com/
looks so colorful and yummy.
ReplyDeleteHi latha, happy holi to you and your family...love the colour of the chutney and the flavours from it...looks very nice
ReplyDeletehappy holi...very colorful chutney..right for the season !!
ReplyDeleteHi Latha,
ReplyDeleteI tried this 2 days back and it came out really good .
Thanks
chitra.
Tried this 0 Cane out great !! - Thanks Latha
ReplyDeleteHi... don't we have to sauté coriander leaves before grinding??
ReplyDeleteAnon: No...We don't need to saute the coriander in this method. I like the taste and texture of fresh coriander.
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