Coriander Coconut Chutney | Kothamalli Thengai Chutney

Kothamalli Thengai Chutney


Preparation Time: 3 minutes
Cooking Time: Under 5 minutes
Makes: 2 persons
Recipe Category: Accompaniment for Idly/Dosa
Recipe Cuisine: Indian

Kothamalli Thengai Chutney

Coriander Coconut Chutney is very easy to make. I love to have this chutney mainly with idly and dosa roast. Sanvi also loves this chutney so much. Whenever I feel very lazy to cook and have guest at home, I make this chutney.  This chutney would be loved by all. Occasionally, I have it along with rice. I can say this is a multi-purpose dish which serves as a chutney for idly/dosa and Thogayal for rice. In my childhood days, when I go to my athai’s (aunt) house, she would make soft idlis and this chutney. I would happily eat about 6 to 7 idlis. Whenever I eat this chutney, I think of my athai for a minute or so.

Kothamalli Thengai Chutney


Coconut – 1/2 cup
Coriander leaves – 1/2 cup
Roasted gram (pottukadalai) – 1/4 cup
Ginger – just a small piece
Green chilli – 1 no. (add more,if required)
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Asafoetida/hing (perungayam) – a pinch

Note. The ingredients shown will vary with the original quantity. 

Kothamalli Thengai Chutney


1. Grind coconut, roasted gram, green chilli, ginger, coriander leaves and salt  to a smooth paste. Transfer it to a bowl.

Kothamalli Thengai Chutney

2. Heat 1/2 teaspoon of oil and add mustard seeds. When it splutters, add urad dal and curry leaves. Now add this seasoning to the ground mixture and stir once.

Kothamalli Thengai Chutney

Now, Coriander Coconut Chutney is ready!

Serve. Goes well with Idly and Dosa. Also goes well with rice and can be eaten with the following recipes:
Kovakkai Fry / Tindora Fry, Simple Cabbage Curry, Plantain Poriyal, Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Rajma Masala,Brussels Sprouts Stir Fry,Dry Spiced Cabbage,Turnip Poriyal

Kothamalli Thengai Chutney


  • Use fresh coconut. Tender coconut will give a better taste.
  • Do not use the brown scrapings of the coconut. It will change both the color and taste of the chutney.
  • You can use the stem of the coriander leaves for this chutney.

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