Kothamalli Coconut Chutney

#KothamalliCoconutChutney #CorianderCoconutChutney : Winter has arrived!! Henceforth lots of fresh coriander will be available in the market. The aroma of it would make any dish more tasty and liked by all.
Here comes a chutney recipe with coriander leaves.

Ingredients :
1/2 cup	Coriander leaves chopped
1/3 cup	Coconut scraping
2 or 3	Red chilly [ adjust ]
2 Tsp	Black gram [ urad dhal ]
1/4 Tsp	Coriander seeds
1/4 Tsp	Asafoetida powder
small piece	Ginger [ optional ]
1/2 Tsp	Oil
marble size	Tamarind, soak in hot water
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/4 Tsp	Black gram spit
5 or 6	Curry leaves
1/2 Tsp	Oil

Method :

Heat a kadai on a stove over slow flame with oil.

Roast red chilly, black gram until black gram becomes golden color.

Then add asafoetida and immediately transfer into a bowl.
Then roast coriander seeds until aroma comes out.

Now saute ginger piece until aroma comes out.

Transfer into the same bowl.

Now take roasted black gram, red chilly, asfoetida, coriander seeds, ginger, coconut and salt in a mixie jar.
Grind without adding water.

Then add coriander leaves and soaked tamarind.
Grind into a smooth paste.
The tamarind soaked water is just enough to grind the chutney.
If necessary add little more water and grind well.
Transfer into a serving bowl.

Now heat a kadai on a stove over medium flame with oil.
Splutter mustard seeds and then add black gram split and roast till it changes to golden color.
Then add curry leaves and transfer the tempering over the chutney.

Mm.. aha!! spicy aromatic chutney is ready.

This chutney goes well with pongal, upma, idly and dosai.
It can also be mixed with hot white rice adding a dash of gingelly oil [ till or sesame oil ] and relished with sambar.

Note :

• I have taken split black gram with skin.
• Lemon juice can be added instead of tamarind.

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