Dhania thogayal | Kothamalli Vidhai Chutney | Coriander Seeds Chutney For Rice

Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.

In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.

Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.

 

Dhania thuvaiyal | Coriander seeds chutney

Dhania thuvaiyal | Coriander seeds chutney for rice

 

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Dhania / Coriander seeds – 1/4 cup Urad dal – 1 tbsp Ginger - 1/2 inch Garlic – 5 Curry leaves - 10 Tamarind - Small gooseberry size Red chilli - 2 Grated coconut – 1/4 cup Jaggery – 1/2 tsp Salt & water -as needed To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE CORIANDER SEEDS CHUTNEY

1. Wash and peel ginger. Chop it finely.
2. Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
3. Lastly add the grated coconut. Mix for few minutes and switch off the flame.
4. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
5. Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
6. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame. Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer to a bowl. Heat oil in a small kadai. Temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with plain rice topped with ghee. ( I skipped this part)

Note

This chutney goes well with rice, not with idli dosa. Adjust the quantity of red chilli as per your taste. I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.

Enjoy mixing with plain rice adding ghee.