Coriander/Kothamalli Chutney

     Haaaaaaa ! Wat a Smell ! I LOVE LOVE LOVE (Contradictory to my Prev. Post!) the coriander leaf smell forever. I love to cook Coriander leaf recipes atleast once in a week like Chutney, Pulav etc. If i dont feel like cooking, will blindly go for the quickly prepared Corainder chutney with hot steamed rice or simply as a side dish for rasam. I know to prepare this in 3 forms, today planned to share the most tasty and yummy method using Coconut.

INGREDIENTS
Chopped Corainder Leaf - 1 Bunch
Grated Coconut - 1/2 cup
Red Chilly - 3 or 4 Nos.
Green Chilly - 1 No.
Urad Dhall - 2 spoon
Bengal Gram - 1 or 2 spoon
Tamarind - Small Gooseberry size
Oil - 1 spoon
Hing - Pinch (Optional)
Salt - To taste

METHOD:
     Keep a pan, heat a spoon. Add Urad dhall and Bengal Gram fry it until it turns golden brown color. Then add red and green chillies, saute it for a minute. Then add coriander leaf along with Hing (Optional), saute for 3 to 4 minutes until the raw smell goes off. Can also add pinch off salt, just to mix the ingredients. Put off the flame. Cool it for 5 mins. Grind the items with grated coconut and required salt. If u feel, it looks plain and simple, Can also garnish with mustard. As you do it for Coconut chutney.

♥ Sangeetha♡Nambi ♥