Tuesday, September 15, 2009

Kothambari Chutney

Coriander leaves chutney

1 cup coconut
1 bunch kothombari/coriander leaves
6 green chillies
1/2 tsp tamarind paste
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
1 sprig curry leaves
2 teaspoon oil


Grind the coconut, green chillies, tamarind and salt to a fine paste. Temper with oil, mustard seeds, red chillies and curry leaves.

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