Coriander chutney for dosa is exclusively made to serve with South Indian recipes like dosa and idli. Made with coconut and aromatic South Indian ingredients.
The Green color of this Coriander Chutney itself endorses that it is very healthy. This recipe can be used in multiple ways, as a side dish for breakfast recipes like Idli, dosa, as a spread for bread sandwiches, also used in chat verities. And also good to serve with rice.
Fresh Coriander leaves have the property of purifying the blood. And it is better to add it regularly in our diet. Coriander chutney for dosa is interesting chutney which can be adapted to any cuisine, I love to have a spread for pizza, bread sandwich, as a sauce for pasta. This is one of the healthy Indian chutney recipes.
The spring season brings tons of fresh coriander leaves to the market for cheaper prices. Try is multi-faceted chutney for a healthy life.
This chutney can also be used as a spread for making coriander spread sandwiches. It best pairs up with oothappam, Idlies, Rotis, Biryani, Rice.
This is called as ‘kothamalli chutney’ in Tamil, where kothamalli means cilantro/coriander leaves. You can follow this recipe if you want to make Kerala style side dish.
You may also check other chutney recipes like coconut chutney,
How does this coriander chutney for dosa tastes like?
The texture is smooth and silky which makes it perfect to serve as a tasty dip. This is spicy and healthy with all the incredible chlorophyll in your plate. It is always a wonderful experience to serve the dish by retaining the way that nature has gifted us.
Making of this coconut coriander chutney is not with multiple layers of cooking like any other Indian recipes. In fact, no cooking is needed to, thus preserving the nutrients that originally cilantro comes with.
Why do you want to make coconut coriander chutney tonight?
- It is healthy, the first and foremost advantage you could ever think of.
- This looks gorgeous with the bring color and refreshing taste.
- This coriander chutney for dosa is great to serve as a spread for sandwiches. Once you have tasted this version, you start making coriander chutney for a sandwich again and again.
- This is the best hot and sour chutney for dosa or idli. Not only for these two items, it brilliantly matches other South Indian breakfast dishes.
- Made with generously available ingredients and without coconut. So much easy to try even for the first time.
- In less than 15 minutes, you please everyone in the family with its tastes and splendid look.
- You may also make coriander chutney for dosa without coconut.
Cilantro/Coriander leaves– This is a universal ingredient and available throughout the United States in all leading grocery stores. But if you have a chance to visit local Indian stores, grab the fresh cilantro leaves, I personally found the cilantro leaves available in Indian stores have an intense flavor. Cilantro is called as ‘Coriander Leaves’ in India. Make this very refreshing India cilantro chutney today.
Tamarind-This ingredient makes this authentic south Indian version, and this wholesome round flavor of tamarind makes it perfect to serve with Idli or Dosa. But in its absence, you may substitute with dry mango powder. Still, this dry mango powder variation is close to the original tamarind version.
What if tamarind and dry mango powder are not available? Substitute with lemon juice in this coriander chutney for dosa recipe. But lemon juice has a sharp tart taste, which I would suggest to serve with paratha, naan and as a dip for appetizer rather serving with Idli or Dosa.
Coconut– Grated coconut neutralizes all the ingredients, which is creamy and also gives a nice texture to the chutney. In its absence, you may substitute with the same quantity of white onion. As white onion gives a nice little sweet to the chutney, whereas red onions add up a strong flavor. So decide accordingly.
Green chili– Green chili I have mentioned here in this coriander chutney for dosa-is the one I got from the Indian store. The perfect substitute in this green coriander chutney would be serrano peppers, as these are commonly available in the United States. You may also substitute with a small piece of Jalapeno, deseed them if you feel it is too hot.
- 1 Cup Coriander Leaves
- 1 tsp Black Mustard Seeds
- 2 tbsp Skinless Black Gram / Urad dal
- 1 Red Chili
- 1 tbsp Tamarind thick extract
- 2 Grated Coconut
- 1/2 tsp Salt or as required
- In the heated oil in the pan add mustard seeds, urad dal, red chili, asafoetida, tamarind and finally grated coconut.
- Now it is the time for to add cleaned slightly chopped coriander stalks.
- When all these ingredients come to room temperature, grind it in the mixer/blender and now it is ready to be served all with any main course of food.
1. Serve it along with Idlis, Dosas, Pongal, rice.
2. Can also be used as a spread for bread sandwiches.
3. Can be used as a green chutney in chat varieties.
Tips and Variations for Coriander Chutney Recipe:
1. Make it little watery, if you are serving with Idlis and dosas.
2. Add sauteed onions, if you are planning for more quantity.
3. Lime juice can also be substituted with tamarind in this recipe.