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Homestyle Kothambari Chutney

Print Recipe
Course Side Dish
Cuisine Mangalorean

Ingredients
  

Ingredients

  • ½ cup grated coconut
  • ½ cup coriander leaves, including tender stalks
  • 1–2 green chillies
  • A marble-sized piece of tamarind
  • Salt, to taste
  • A little filtered water, for grinding

For the tempering

  • Oil, enough for a small tempering
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • A broken Byadgi chilli
  • 1 sprig fresh curry leaves

Instructions
 

Method

  • Grind the coconut, coriander, green chillies and tamarind with a little filtered water. Add salt and adjust to the chutney consistency you like.
  • Heat the oil in a small pan. Add the mustard seeds and let them splutter.
  • Add the urad dal. As it turns golden, add the broken Byadgi chilli and curry leaves.
  • Pour the tempering over the chutney and mix. Serve with idlis, dosas or Ragi Dose.