Sunday, December 28, 2014


#CorianderGooseberryYogurtChutney [ #KothamalliNellikkaiThyirChutney ] : During winter season vegetable markets are filled with fresh #corianderleaves. Generally coriander is used in small quantities for garnishing a dish and mainly it is added to the dish for its aroma. It is also a rich source of vitamins and minerals, especially Vitamin C and iron.
Coriander should be included in our daily diet in large quantities to get its valuable nutrients.
Gooseberry is also one of the important sources of vitamin C.
So I have tried a chutney along with nellikkai [ gooseberry - amla ] and curd.
Here comes the recipe.

Kothamalli Nellikkai Thayir Chutney [ Coriander Gooseberry Yogurt Chutney ]

Ingredients :
1 cupCoriander leaves
2 or 3Nellikkai [ Gooseberry - amla ]
1/3 cupThick Curd
7 to 8Green chilly
8 to 10Small Onion
small pieceGinger
3/4 TspSalt [ adjust ]
1 to 2 TspLemon Juice [ adjust ]

Method :
  • Beat the curd and set aside.
  • Wash nellikkai and coriander leaves well in water.
  • Steam cook nellikkai in an idli maker or cooker for 8 minutes.
  • Remove seeds.
  • Take all the ingredients except lemon juice and curd.
  • Grind into a smooth paste.
  • The water content present in the leaves and onion is just enough to grind them into a smooth paste.
  • Finally add curd & lemon juice and make into a smooth paste.
  • Adjust salt and mix well.
  • Transfer into a serving bowl.
  • Garnish with coriander leaves.
Kothamalli Nellikkai Thayir Chutney [ Coriander Gooseberry Yogurt Chutney ]

An excellent side dish for idli, upma, pongal and dosai.
This chutney can be used as a dip with all kinds of savory like pakoda, bajji, samosa etc.,..

You might also like to try
Coriander Green Chutney
Coriander Green Chutney
Coriander Chutney with red chilly
Coriander  Chutney with red chilly
Carrot Chutney
Carrot Chutney

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