Friday, May 16, 2008

Corriander/Cilantro chutney - Kothamali chutney


Cilantro/Corriander leaves - Kothamali - 1 bunch
Onion - Vengayam - 1 no. (Small)
Tomatoe - Thakkali - 1 no. (Medium)
Tamarind - Puli - small quantity
Ginger - Inji - 1 table spoon
Garlic - Poondu - 1 no. (Medium)
Coconut (grated) - Thuriviya thengai - 1 spoon
Fenugreek - Vendayam - 1 tea spoon
Pepper - Milagu - small quantity
Cumin seeds - Jeeragam - small quantity
Red chillies - Kaintha milagai - 4 nos. (Medium)
Green chillies - Pachai milagai - 2 nos. (Small)
Bengal gram - Kadalai paruppu - 1/2 tea spoon
Black gram - Ullutham paruppu - 1/2 tea spoon
Asafoetida - Perungayam - a pinch
Sesame oil - Nalenai - 2 table spoons
Salt to taste


  1. Wash and cut corriander leaves and keep ready in a plate.
  2. Cut onion, tomatoes and keep other required ingredients in a plate.
  3. Heat oil in a pan and fry bengal gram, black gram, pepper, cumin seeds, fenugreek, tamarind, ginger, garlic, red chillies, green chillies, onion, tomatoes, add asafoetida and salt and fianally add cilatro leaves, fry for some 10 minutes and allow it cool it off.
  4. Grind all the contents adding a little water in a mixie.

Enjoy cilantro chutney!!! Yummy!! Yummy !! It can be served for 3 people. It requires some 20 minutes to cook.

Note: Always use fresh corriander leaves. It is very good for digestion.

Optional: Ingredients can be added or removed according to individuals wish.

Strange to see how a good dinner and feasting reconciles everybody.

Samuel Pepys

Posted by Picasa

No comments: