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



Coriander Leaves (kottambari Chutney)

CORIANDER LEAVES (kottambari chutney)
ULLI KARAM

Ulli Karam

Ulli karam or Erra karam, Onion karam a popular fresh chutney made with onions, chilies p...

Vah Mango Pickle

Vah Mango Pickle

During the Mango season, all are busy making the Mango pickle is prepared in different s...

SAMBA RICE AND VENDAKAI THYIR PACHADI

Samba Rice And Vendakai Thyir Pachadi

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

FATTA FAT CHUTNEY - PEANUT AND GARLIC POWDER

Fatta Fat Chutney - Peanut And Garlic Powder

Peanut Chutney Powder recipe is a perfect blend of roasted peanuts, garlic cloves, and ch...

Ridge gourd (turai) chutney

Ridge Gourd (turai) Chutney

Ridge gourd chutney is a healthy, tasty side dish for idli and dosa....

FRESH RED CHILI AND DRUMSTICK PICKLE

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

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)

(59 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