Kothamalli chutney is my all time favourite since kid. I like the light sweetness of the chutney, since my mom used to add a small amount of jaggery which gave extra taste to this chutney.
Coriander leaves - 1 big bunch
Red chillies - 4 or 5
Tamarind - 2 inch piece
Jaggery - 2 tbsp ( depends on the sweetness required)
Mustard seeds - less than 1/4 tsp
Urad dhal - less than 1/4 tsp
Curry leaves - one sprig
Salt as needed
Oil - 2 tsp
Clean the coriander leaves...you can make the maximum use of the stem for this chutney. Just that you have to cut the root and some part of the stem that is very thick and the rest of the stem can use along with the leaves. Wash and pat dry.
Heat 1 tsp of oil in a kadai/pan and add red chillies and tamarind..fry in low flame for few seconds and remove..keep it aside. In the same kadai add coriander leaves and fry well..within a minute you can see the leaves shrinking. Fry for 4 - 5 minutes until it is almost dark in colour and very much shrunk...remove and cool. Next grind this leaves with red chillies and tamarind using water in a mixer to a fine paste.
Heat 1 tsp of oil in a kadai and add mustard seeds, urad dhal and curry leaves...when they start to splutter up add the ground paste...reduce flame, coz the paste will start to splash out...add salt and cover with a lid/plate...add jaggery ....allow it to cook and thicken for another 4 - 5 minutes . This chutney goes well with idli/dosa and also rice.
This work is licensed under a Creative Commons Attribution 3.0 Unported License