This chutney is an ideal dip for Pakora/Bajji. Please also check for the following other varieties of Coriander Leaves Chutney Coriander Leaves Chutney – Method 1 Coriander Leaves Chutney – Method 2 Coriander Leaves Chutney – Method 3
Tag: Kothumalli (Coriander Leaves)
Inji Malli (Ginger Coriander Leaves) Chutney
This chutney goes well with idli/dosa. You can spread this chutney over the dosa, place a tablespoon of potato masala and make it as “Malli Masala Dosa”. It can also be mixed with hot steamed rice along with a teaspoon of gingelly oil/ghee and served as “Malli Rice”. Or just […]
Potato Coriander Fry (Aloo Dhaniya)
Coriander Idli
Coriander Leaves Chutney (Plain) –Method 1
Coriander Leaves Rice
Tomato Coriander Chutney
Kothumalli (Coriander Leaves) Thokku
Kothumalli (Coriander leaves) Kuzhambu
Coriander Leaves Chutney – Method 3
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Rajma Sundal
Soak Rajma in water for about 10 to 12 hours. Wash well and pressure cook for five to six whistles. Allow to cool. Drain the excess water completely. Chop onion and tomato finely. In a kadai put one teaspoon oil and fry the coriander seeds, red chillies. Cool it and […]