Coriander chutney, also known as "kothamalli chutney" in Tamil Nadu, is a popular South Indian condiment that is often served in hotels and restaurants. It is a vibrant and flavorful chutney made primarily with fresh coriander / cilantro leaves, also known as cilantro, along with other ingredients.
Coriander / cilantro chutney is a popular condiment in Tamil Nadu, South India, known for its vibrant green color and fresh, tangy flavors. It is commonly served in hotels and restaurants as an accompaniment to various South Indian dishes like dosa, idli, vada, and uttapam. The hotel-style coriander chutney is made using a combination of coriander leaves, spices, and other ingredients, resulting in a delicious and aromatic blend.
Here's a description of the coriander chutney in Tamil Nadu hotel style:
1. Ingredients:
* Fresh coriander leaves: A generous bunch (around 2 cups)
* Green chilies: 2-3 (adjust according to your spice preference)
* Ginger: 1-inch piece, peeled
* Garlic cloves: 2-3
* Lemon juice: 1 tablespoon
* Roasted chana dal (split Bengal gram): 2 tablespoons
* Salt: to taste
* Water: as needed
For tempering:
* Oil: 1 tablespoon
* Mustard seeds: 1/2 teaspoon
* Urad dal (split black gram): 1/2 teaspoon
* Curry leaves: a few
2. Preparation:
* Wash the coriander leaves thoroughly and discard any wilted stems. Chop the leaves roughly.
* In a blender or food processor, add the coriander leaves, green chilies, ginger, garlic, roasted chana dal, lemon juice, and salt.
* Blend the mixture into a coarse paste. Add water as needed to achieve the desired consistency. The chutney should be smooth, but not too runny.
3. Tempering:
* Heat oil in a small pan or tadka pan over medium heat.
* Add mustard seeds and let them splutter.
* Add urad dal and sauté until it turns golden brown.
* Add curry leaves and sauté for a few seconds until they release their aroma.
* Turn off the heat and pour the tempering over the prepared chutney. Mix well.
4. Serving:
* Transfer the coriander chutney to a serving bowl.
* It can be served immediately or refrigerated for later use.
* Enjoy the chutney with dosa, idli, vada, or any other South Indian dish of your choice.
The Tamil Nadu hotel-style coriander chutney is known for its vibrant color, aromatic flavors, and refreshing taste. It complements the savory flavors of South Indian dishes, adding a tangy and spicy kick to the meal.
To make a delicious Coriander Chutney in Tamil Nadu hotel style, you can follow these tips:
1. Fresh Ingredients: Ensure you use fresh coriander leaves, also known as cilantro, for the best flavor. Freshly grated coconut and green chilies will enhance the taste as well.
2. Proportions: Maintain the right balance of ingredients to achieve the authentic taste. A commonly used proportion is 1 cup of coriander leaves, 1/4 cup of grated coconut, 2-3 green chilies (adjust according to your spice preference), a small piece of ginger, and salt to taste.
3. Tempering: The tempering or tadka adds an aromatic and flavorful touch to the chutney. Heat oil in a small pan, add mustard seeds, urad dal (split black gram), and curry leaves. Once they splutter and turn golden brown, pour the tempering over the chutney.
4. Tamarind or Lemon Juice: Add a small piece of tamarind pulp or a few drops of lemon juice to give a tangy taste to the chutney. This balances the flavors and adds a refreshing element.
5. Roasted Gram Dal: To thicken the chutney and give it a smooth texture, you can add a tablespoon or two of roasted gram dal (also known as chutney dal or pottukadalai). It acts as a binding agent and enhances the taste.
6. Grinding Technique: Grind the ingredients well to achieve a smooth consistency. You can use a blender or a mixer-grinder to grind the coriander leaves, coconut, green chilies, ginger, salt, and roasted gram dal. Add a little water to aid the grinding process and ensure the chutney is not too thick.
7. Serving: Coriander chutney is commonly served as an accompaniment with dosa, idli, vada, or even as a spread for sandwiches. Serve it fresh for the best taste and flavor.
Remember, these tips are based on the Tamil Nadu hotel style of making coriander chutney. You can adjust the ingredients and spices according to your taste preferences. Enjoy your delicious chutney!
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Breakfast / Dinner / Tiffin Recipes
Coriander chutney is a versatile and flavorful condiment that is popular in Indian cuisine. It can be made in various ways by adding different ingredients and flavors to suit your taste preferences. Here are a few variations of coriander chutney:
1. Classic Coriander Chutney:
Ingredients:
* 1 bunch of fresh coriander leaves
* 2-3 green chilies (adjust according to spice preference)
* 1 small onion, chopped
* 1 teaspoon cumin seeds
* 1 tablespoon lemon juice
* Salt to taste
Method: Blend all the ingredients together until smooth. Adjust the consistency by adding water if needed.
2. Mint and Coriander Chutney:
Ingredients:
* 1 bunch of fresh coriander leaves
* 1/2 bunch of fresh mint leaves
* 2-3 green chilies
* 1-inch piece of ginger, peeled
* 2 cloves of garlic
* 1 tablespoon lemon juice
* Salt to taste
Method: Blend all the ingredients together until smooth. Adjust the consistency by adding water if needed.
3. Coconut Coriander Chutney:
Ingredients:
* 1 cup fresh grated coconut
* 1 bunch of fresh coriander leaves
* 2-3 green chilies
* 1 tablespoon roasted chana dal (split roasted gram)
* 1 tablespoon tamarind pulp
* Salt to taste
Method: Blend all the ingredients together until smooth. Adjust the consistency by adding water if needed.
4. Peanut Coriander Chutney:
Ingredients:
1 bunch of fresh coriander leaves
1/2 cup roasted peanuts
2-3 green chilies
1-inch piece of ginger, peeled
2 cloves of garlic
1 tablespoon lemon juice
Salt to taste
Method: Blend all the ingredients together until smooth. Adjust the consistency by adding water if needed.
5. Yogurt Coriander Chutney:
Ingredients:
* 1 cup plain yogurt
* 1 bunch of fresh coriander leaves
* 1-2 green chilies
* 1/2-inch piece of ginger, peeled
* 1 tablespoon lemon juice
* Salt to taste
Method: Blend all the ingredients together until smooth. Adjust the consistency by adding water if needed.
Feel free to adjust the quantities of ingredients according to your taste and experiment with additional flavors such as roasted cumin powder or chaat masala to add more depth to the chutney. Enjoy!
If you're looking for substitutes for the ingredients typically used in hotel-style Tamil Nadu coriander chutney, here are a few options:
1. Coriander leaves (Cilantro): If you don't have fresh coriander leaves, you can use parsley as a substitute. Parsley has a similar fresh and bright flavor that can work well in chutneys.
2. Green chilies: Green chilies add heat and flavor to the chutney. If you want a milder version or don't have green chilies, you can use jalapeño peppers or serrano peppers as substitutes. Adjust the amount based on your preference for heat.
3. Coconut: Some hotel-style coriander chutneys in Tamil Nadu may include grated coconut. If you don't have coconut or prefer not to use it, you can omit it entirely or replace it with blanched almonds or cashews. This will add a creamy texture and nutty flavor to the chutney.
4. Tamarind: Tamarind provides a tangy and slightly sour taste to the chutney. If you don't have tamarind or tamarind paste, you can use lemon juice as a substitute. Start with a small amount and adjust to your taste.
5. Garlic: Garlic adds a pungent and savory flavor to the chutney. If you don't have garlic or prefer a milder taste, you can use a small amount of finely chopped shallots or omit it altogether.
Remember that these substitutes may alter the taste and texture of the chutney slightly, but they can still result in a delicious alternative. Feel free to adjust the quantities according to your preferences and experiment with different combinations.
Coriander / Cilantro / Kothamalli Chutney
Here's a recipe for Coriander Chutney in Tamil Nadu hotel style:
Ingredients:
1 cup fresh coriander leaves (cilantro)
1/2 cup grated coconut
2-3 green chilies (adjust according to your spice preference)
1-inch piece of ginger
2 cloves of garlic
1 tablespoon roasted Bengal gram (pottu kadalai)
1 teaspoon cumin seeds
1 tablespoon lemon juice
Salt to taste
Water, as needed
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
A few curry leaves
Instructions
1. Wash the coriander leaves thoroughly and chop them roughly.
2. In a blender or food processor, add the coriander leaves, grated coconut, green chilies, ginger, garlic, roasted Bengal gram, cumin seeds, lemon juice, and salt.
3. Blend everything together to form a coarse paste. Add a little water if needed to facilitate the blending process.
4. Heat oil in a small pan for tempering. Add mustard seeds and let them splutter. Then add urad dal and curry leaves. Fry until the dal turns golden brown.
5. Pour the tempering over the chutney and mix well.
6. Transfer the chutney to a serving bowl and serve with dosa, idli, or any South Indian breakfast dish.
That's it! You have a delicious Coriander Chutney in Tamil Nadu hotel style. Enjoy!
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Soft idli is a popular South Indian dish that is enjoyed as a breakfast or snack item. It is made by fermenting a batter consisting of rice and lentils, which is then steamed to create fluffy, pillow-like dumplings.
Appearance: Soft idlis are generally round or oval in shape with a slightly domed top. They are usually light in color, ranging from pale white to light cream.
Texture: The defining characteristic of soft idli is its delicate and airy texture. When you touch it, it should feel light and spongy. The surface is smooth and soft, and it should be easy to break apart with your fingers or a spoon.
Taste: Soft idlis have a mild and slightly tangy flavor with a subtle hint of fermentation. The fermentation process adds a slight tanginess and enhances the overall taste. The idlis have a pleasant aroma, often described as earthy and comforting.
Consistency: Soft idlis are moist and tender, with a melt-in-your-mouth quality. The batter is fermented, allowing it to rise and develop a light, fluffy texture. The idlis should be neither too dry nor too wet, striking a perfect balance.
Serving: Soft idlis are typically served in pairs or threes, accompanied by various side dishes. The most common accompaniments are sambar (a lentil and vegetable stew) and coconut chutney. The idlis are often soaked in these flavorful accompaniments before being eaten, enhancing their taste.
Health Benefits: Idlis are considered a healthy food choice as they are low in fat and easy to digest. They provide a good amount of carbohydrates and protein from the rice and lentils used in the batter. Idlis are also gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease.
Overall, soft idlis are a beloved dish in South Indian cuisine, known for their delightful texture, mild taste, and versatility as a breakfast or snack option.
Idli is a popular South Indian dish that is enjoyed as a breakfast or snack. Idli is a steamed rice and lentil cake that is soft and fluffy in texture.
Soft Idli
Here's a simple recipe to make soft idli Batter at home:
Ingredients:
2 cups idli rice (parboiled rice)
1 cup urad dal (split black gram)
1/2 teaspoon fenugreek seeds
Salt to taste
Water (for soaking and grinding)
Instructions:
1. Rinse the idli rice and urad dal separately a couple of times under running water.
2. Soak the idli rice and fenugreek seeds together in a bowl with enough water for about 4-6 hours. Similarly, soak the urad dal in a separate bowl with enough water for about 4-6 hours.
3. After soaking, drain the water from the rice and urad dal.
4. Grind the urad dal in a wet grinder or blender until it becomes a smooth and fluffy batter. Add water gradually while grinding to achieve the desired consistency. The batter should be light and airy.
5. Transfer the urad dal batter to a large bowl.
6. Next, grind the soaked rice and fenugreek seeds together to a smooth paste. Add water gradually while grinding. The rice batter should be slightly coarse in texture.
7. Combine the rice batter with the urad dal batter in the same large bowl.
8. Add salt to taste and mix well using your hand or a spoon. Make sure the batter is well combined.
9. Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for 8-12 hours or overnight. The fermentation process is crucial for the softness and texture of the idlis.
10. After fermentation, you will notice that the batter has risen and is frothy.
11. Grease the idli plates or molds with a little oil.
12. Give the batter a gentle stir. If it is too thick, you can add a little water to adjust the consistency.
13. Pour the batter into the idli plates, filling each mold about 3/4th full.
14. Place the idli plates in a steamer or idli cooker.
15. Steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
16. Once the idlis are steamed, remove the plates from the steamer and let them cool for a few minutes.
17. Use a spoon or an idli scoop to gently remove the idlis from the molds.
18. Serve the soft idlis hot with sambar, coconut chutney, or any other side dish of your choice.
Enjoy the delicious and soft idlis with your favorite accompaniments!