Kothamalli Vithai thuvaiyal for Idli, dosa, How to make Coriander Seeds Chutney
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Kothamalli Vithai Chutney made in Ammikal. How to make Coriander seeds chutney for idli, dosa
Recipe type: Chutney
Cuisine: Indian
Serves: 4
  • 1 & ½ tbsp coriander seeds
  • 8 to 10 shallots
  • 3 dried red chilies
  • tamarind, a small piece
  • 2 tbsp coconut
  • 1 sprig of curry leaves
  • 1 tsp salt
  • For tempering
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • curry leaves
  1. If you are going to grind the chutney in the mixie, just transfer all the ingredients mentioned and add ⅓ cup of water, grind to a smooth paste. Wash the mixie jar with little water and reserve the water.
  2. If you are grinding in the ammaikal, first grind the chilies with tamarind, and then shallots, curry leaves, coconut, coriander seeds, finally add the salt and grind. wash the ammi with little water and reserve the water.
  3. Now heat a Kadai, temper with mustard seeds, urad dal, curry leaves. add the ground chutney and the reserved water, let it boil for 3 to 4 mins till the raw smell goes off.
  4. Once the oil separates switch off the stove and serves chutney with hot idlis.
If you are making the chutney in mixie you can grind altogether. but if you are making the chutney in Ammaikal grind the step as I mentioned in the instruction
Boiling the chutney is very important otherwise you will feel the raw smell of the chutney.
Recipe by Prema's Culinary at https://premasculinary.com/2020/12/kothamalli-vithai-chutney.html