vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coriander Leaves (kottambari Chutney)

CORIANDER LEAVES (kottambari chutney)
FATTA FAT CHUTNEY - CURRY LEAF CHUTNEY

Fatta Fat Chutney - Curry Leaf Chutney

Simple instant curry leaf chutney, It reduces bad cholesterol and good for health....

GINGER GARLIC MANGO PICKLE

Ginger Garlic Mango Pickle

Ginger garlic mango pickle is a delicious Indian recipe served as a pickles and chutneys....

poppy seed paste khus khus

Poppy Seed Paste Khus Khus

This paste is used in many mughlai and and south Indian gravies. ...

CHILLI MUSTARD PICKLE

Chilli Mustard Pickle

Small pieces of green chillies cooked with mustard and served as pickle and salad accompa...

Raw Mango And Moong Dal Chutney

Raw Mango And Moong Dal Chutney

An easy and healthy Andhra chutney recipe prepared with roasted moong dal and raw mango. ...

Guava Pickle

Guava Pickle

Guava pickle, a quick and easy pickle recipe with not more oil and very few ingredients....

Coriander Leaves (kottambari Chutney) Recipe, How To Make Coriander Leaves (kottambari Chutney) Recipe

It is a south indian recipe followed by my mother for ages.it is very simple,spicy and delicious.Can be eaten with rice and ghee,chapati,dosa etc

About Recipe

How to make CORIANDER LEAVES (kottambari chutney)

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
CORIANDER LEAVES (kottambari chutney)
Author : Vahchef
Main Ingredient : Coriander leaves
Servings : 4 persons
Published date : November 24, 2016


Ingredients used in CORIANDER LEAVES (kottambari chutney)
• Oil - 6 tablespoons.
• Mustard - 1 tea spoon.
• Tamarind - 2 tablespoons.
• Green chillies( as per taste) - 4 numbers.
• Corriander leaves - 2 bunch.
• Coriander(dhania) - 1 tablespoon.
• Fenugreek - 2 pinch.
• Salt - to taste.
Method:
  • Put the coriander leaves,green chillies,tamarind and salt in a mixer and grind to a coarse paste(half ground) and retain.
  • Heat the oil and do the seasoning by adding mustard,fenugreek and coriander(dhania) and saute till it becomes dark brown.
  • Add this seasoned oil to the mixture retained in the mixer and grind to a fine paste.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter