Kothamali chutney
Ingredients:-
1 kothamali bunch (Coriander)
3-4 green chillies
1 lemon-sized tamarind ball.
little bit of jaggery (2 small balls size of pepper)
pinch of perungayam (Asafoetida )
salt for taste
2 table spoon cooking oil.
Preparation:-
Take the coriander bunch (remove the root portions) and clean it with water. Put it in the mixer and crush it. Add the tamarind, green chillies to the mixer and make it into a paste.If needed add some water so that we get a thick paste.
Now heat the kadhai and add cooking 1 tablespoon of oil to it. When it heats up , add the mustard seeds and pinch of asafoetida. Then add the paste to it. Add the jaggery and salt and stir the mixture. The remaining 1 tablespoon ofcooking oil can be added little by little till as required. Keep stirring and remove it from the flame when the chutney doesn't stick to the kadhai when stirred.
This chutney stays for a week when stored in refrigerator.It can mixed with rice, had as side-dish with rotis, dosas.
1 kothamali bunch (Coriander)
3-4 green chillies
1 lemon-sized tamarind ball.
little bit of jaggery (2 small balls size of pepper)
pinch of perungayam (Asafoetida )
salt for taste
2 table spoon cooking oil.
Preparation:-
Take the coriander bunch (remove the root portions) and clean it with water. Put it in the mixer and crush it. Add the tamarind, green chillies to the mixer and make it into a paste.If needed add some water so that we get a thick paste.
Now heat the kadhai and add cooking 1 tablespoon of oil to it. When it heats up , add the mustard seeds and pinch of asafoetida. Then add the paste to it. Add the jaggery and salt and stir the mixture. The remaining 1 tablespoon ofcooking oil can be added little by little till as required. Keep stirring and remove it from the flame when the chutney doesn't stick to the kadhai when stirred.
This chutney stays for a week when stored in refrigerator.It can mixed with rice, had as side-dish with rotis, dosas.
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