Kothamalli Chutney

Good evening to everybody....

Today's recipes : Dry Kothamalli Chutney and Mysore Rasam

Recipe 1 - An interesting North Karnataka style chutney recipe prepared using Coriander leaves

Dry Kothamalli chutney

Ingredients 

Urad dhal – 1 cup

Bengal gram – 1 cup

Red chilli – 10 to 12

Hing

Tamarind

Salt  - to taste

Jaggery (lemon size)

Coriander leaves – 1 bunch (Finely cleaned and chopped)

Oil – to Fry

Cooking method

1.      In a kadai, add some oil and fry hing, urad dhal, Bengal gram and red chilli till it turns golden brown

2.      Keep it aside till it cools

3.      Add 2-3 pieces of tamarind and salt to the fried dhal mixture and grind it to a rough texture

4.      Add some more oil to the kadai and fry the chopped coriander leaves (1 bunch) in low flame till the water contents drains and it shrinks

5.      Now, add the fried coriander leaves in the mixie and powder it

6.      Add the jaggery, add carefully handle the mixie and make a fine dough

7.      Not required to add a drop of water

8.      Tangy dry kothamalli chutney ready to be served with curd rice… yumm!!

Tip - Season for getting your hands on fresh coriander leaves - November & December