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



Coriander Leaves (kottambari Chutney)

CORIANDER LEAVES (kottambari chutney)
Raw Tamarind and Red Chili Pickle

Raw Tamarind And Red Chili Pickle

The spiciest of the pickles and a unique andhra item too. It is made by grinding ripe red...

Coconut Chutney

Coconut Chutney

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and te...

GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA

Gypsy Style Eggplant- Smoked Banjaran Baingan Bartha

A North Indian speciality of roasted brinjals made into a simple but exotic preparation w...

TAMARIND CHUTNEY

Tamarind Chutney

Tamarind chutney is a south Indian chutney, made with tamarind, jaggery, green chilly, se...

Peanut Onion Tomato Chutney

Peanut Onion Tomato Chutney

Onion Tomato peanut Chutney is easy delicious chutney for idli, dosa or South Indian tiff...

Sun Dried Tomato Pickle

Sun Dried Tomato Pickle

Sun Dried Tomato Pickle is traditionally this andhra tomato pickle is made with sun dried...

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