KOTHUMALLI CHUTNEY (CILANTRO CHUTNEY)

METHOD OF PREPARATION

INGREDIENTS

Pluck out only the leaves of Kothumalli /Cilantro. It should come to at least one and half to two cups. Make small pieces of ginger, chillies and Garlic and add to Kothumalli leaves Now powder Jeera coarsely and also powder Groundnuts in a mixi bowl. 

Once the powdering is over, add Kothumalli mix and run the mixi on churn speed only. Take care that you DON'T MAKE A SMOOTH PASTE . At churner speed, the Chutney will be slightly coarse , but the real taste lies in it being coarse. Now take it out of the mixi bowl and taste for ingredients. If you feel that you need to add anything, add now. Also please don't forget to add lime Juice at this stage. Adding sugar is optional. With Dhoklas, Bhajjis and other savories, the sugar variety will taste beautiful. With idlies and Dosais, the non sugared version will be fine. 

Put the chutney in a Glass bowl (medium sized) and keep it covered. It is prudent to put it in fridge till lunch/ dinner time. Try this out and let me know the result.!! 

If you don't have Groundnuts, you may use Roasted Bengal Gram( Pottu kadalai- oduchhu kadalai). Take care to make this chutney slightly hot. You may use 1/4 cup of Coconut grating in place of Groundnuts too. This taste will be very different.

Enjoy!!! 

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1 bunch of Kothumalli /Cilantro
2 Two to three cloves of Garlic
1" piece of Ginger
2 Green chillies
1/4 spoon of Jeera powder (coarse)
2 Table spoons of Groundnuts
1/4 spoon of salt
1/2 Medium sized Lemon
1 spoon of Sugar (optional)