Coriander Chutney /Kothamalli Chutney

Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........

                                                             

                                                            

                             Coriander Chutney/Kothamalli Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 6(generously)

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	2.5-3 cups(tightly packed)
Shallots/chinna vengayam	6-7
Red chilly/vara milagai	4-5
Tomato (finely chopped)	1 (small size)
Curry leaves /karivepillai	2 sprigs
Coconut(grated)	2 tbs
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Channa dhal/kadalaparuppu	2 tbs
Asafoetida/perungayam	a generous pinch
Oil	1.5 tbs
Mustard seeds/kadugu	1 /2 tsp

   

   Method 

• Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.

• Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.

• Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.

• Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• Adjust the consistency of the chutney as per personal preference.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Coriander Chutney with No Coconut /Kothamalli Chutney

I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.

                                                             

                                                            

                             Coriander Chutney with No Cococnut/Kothamalli Chutney

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10 minutes

   Makes 1.25 cups

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	3 cups(tightly packed)
Tamarind/puli	a big gooseberry size
Red chilly/vara milagai	7-8
Salt	1 tsp
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 -3 tbs

   

   Method 

• Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.

• In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.

• Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.

• Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

•  Serve it  with idly or dosa.

• The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Tomato Mint Chutney/Thakkali Pudina Chutney

As my family likes the mint flavor,I try to make different varieties of chutney out of mint.One such try was this mint chutney and it pairs very well with idly and dosa.Also its a great spread for bread to make sandwiches.

This is a simple,easy to make chutney and need only 20 minutes for the entire process.Addition of urad dhal and channa dhal gives a nice creamy texture to the chutney.

                                                             

                                                            

                                  Tomato Mint Chutney /Thakkali Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4-5

  Ingredients

Ingredient	Quantity
Mint leaves/pudina illai	2 cups(tightly packed)
Coriander leaves/kothamalli illai	1/4 cup(tightly packed)
Tamarind/puli	a big gooseberry size
Green chilly/pachamilagai	6-7
Shallots/chinna vengayam	3-4
Tomato/thakkali	3 (medium size)
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	2 tsp
Salt	3/4 - 1 tsp
Oil	1 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

   

Method 

• Clean the mint and coriander leaves in water for couple of times and set it aside.

• Heat a pan with 2 tsp of oil and to tis add the urad dhal and channa dhal,fry it until golden.Add in the green chillies,chopped shallots and give it a mix.
• Now add in the chopped tomato,tamarind and cook it till the tomatoes are soft.at this stage add in the coriander and mint leaves.

• Cook it until the leaves wilt.Put off the flame and let it cool down.Now blend it in a blender to a fine paste and transfer it to a bowl.Now heat a pan with a tsp of and do the tempering and add it to the chutney.Mix it well.

•  Serve it  with idly or dosa.

Enjoy....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com

Mint Chutney/Pudina Chutney with Coconut

Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version here.
Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............

                                                             

                                         

                                                                              
                 Mint chutney/Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	1 cup(tightly packed)
Coriander leaves/kothamalli ( finely chopped)	2-5 stems(optional)
Green chilly/pachamilagai	4-5
Coconut(grated)	5-6 tbs
Roasted gram dhal/pottukadalai	1 tsp
Cashews/mundiri	3-4
Turmeric powder/manjal podi	a pinch
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tsp of oil in a pan,to this add the green chilly,mint and coriander leaves,saute it till the leaves change its color.Put off the flame,let it cool down. After cooling,take the green chillies,coconut,cashews ,salt and tamarind in a blender jar. Grind it to a coarse paste with water as needed.

• Now add the mint leaves and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa,paniyaram

• The amount green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2 days if it is stored in the refrigerator.

Enjoy................

This recipe is off  to Cook Book Challenge for August,Week#2.

Sumber http://www.naliniscooking.com

Tikki Chole/Aloo Tikki Chole

Coming to second day of Blogging Marathon under combo theme I made Tikki Chole a popular street food/chaat.Though the process is bit lengthy its worth it for the delicious taste,lets move on to the recipe....................

Basic Information

Preparation time 30 minutes
Cooking Time 1 hour
Serves 4

Ingredients

For the Chole

Ingredient	Quantity
Chickpeas/vella kondakadalai/channa	11/4 cups(soaked)
Onion(finely chopped)	1(medium size)
Tomato	2 (large size)
Green chilly/pachamilagai	2(finely chopped)
Ginger/inji	2 tsp(grated)
Red chilly powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Garam masala powder	1/2tsp
Dry mango powder/aamchur powder	1/2tsp
Coriander leaves/kothamalli	1tbs(chopped)
Cumin seeds/jeeragam	1/2tsp
Oil	2tbs

For the Tikki

Ingredient	Quantity
Potato(boiled)	3 (medium size)
Corn flour	1tbs
Red chilly powder	1/4tsp
Garam masala powder	1/4tsp
Coriander leaves/kothamalli	1tbs(chopped)
Salt	1tsp
Oil	3 tsp

Other Ingredients to Garnish for Single serving

Ingredient	Quantity
Sweet Chutney	2 tsp
Green chutney	1 -11/2tsp
Yogurt/thayir	2tsp
Thin sev	as needed
Coriander leaves/kothamalli	1tbs(chopped)
Onion(finely chopped)	1tbs
Green chilly(finely chopped)	1(optional)

Method

For the Chole

Pressure cook the soaked chickpeas with a pinch of salt for 2-3 whistles in a medium flame,grind the tomatoes in a blender to a fine paste and keep it aside.
Heat a pan with oil and crackle the cumin seeds,add the onion and green chilly,saute it till it becomes golden.Add the grated ginger and fry it for a minute then goes in the pureed tomatoes and cook it till the oil separates.

Now add all the spice powders and give it a mix,add around 2 cups of water,let it boil.Add the cooked chickpeas and cook it in a medium flame till it becomes thick,now slightly mash some of chickpeas with the help of ladle and allow it to boil for a minute.Finally sprinkle the coriander leaves and put off the flame.

Chole is ready.

For the Tikkis

Mash the boiled potatoes till it becomes smooth,to this add all ingredients given except oil and mix it well.Divide it to 8 equal parts and smooth it and flatten it to a disc.

Heat a griddle with oil and cook the tikkis in a medium flame till both sides get cooked to a golden color.Remove it from the flame.

Aloo tikkis are ready.

How to serve it (for single serving)

Now in a serving bowl take around 1/2-3/4 cup of chole and place the tikkis on it.Now drizzle the sweet chutney,green chutney and yogurt.Then sprinkle the finely chopped onion,green chilly and coriander leaves,finally the thin sev.

 Serve it immediately.

Enjoy....................................

• For extra taste sprinkle some chaat masala powder in the final garnish.
• If the tikkis get separated add little more corn flour or all purpose flour.
• If the chole is too thick then dilute it with hot water to the desired consistency.

Check out my fellow bloggers participating in Blogging Marathon #36.

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