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



Coriander Leaves (kottambari Chutney)

CORIANDER LEAVES (kottambari chutney)
BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...

LALBOPLACHI BARITH KADOO BARTHA

Lalboplachi Barith Kadoo Bartha

Lalboplachi Barith kadoo Bartha, pumpkin mashed and made into raita....

INDIAN CRANBERRY URAGAI

Indian Cranberry Uragai

This is a South Indian special pickle and it is sour in taste and can be served with rice...

WALNUT CHUTNEY 1

Walnut Chutney 1

Walnut chutney is a quintessential relish from Kashmir. Walnut Chutney is ideal to have ...

FATTA FAT CHUTNEY - GUAVA CHUTNEY

Fatta Fat Chutney - Guava Chutney

Amrood Ki Chutney is a traditional dish from the Indian cuisine prepare from a classic fr...

Tindora Pickle

Tindora Pickle

Tindora pickle is an easy to make instant pickle recipe which can delight you on a lazy d...

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