Coriander Stem Chutney
Serves 4
15 mins prep
20 mins cook
35 mins total
Turning kothamalli stems from kuppai to a tasty chutney! A flavorful chutney made with coriander stems, coconut, and spices, perfect to elevate your meals and reduce waste.
0 servings
1: Scrape off the excess dirt from the roots. 2: Roughly cut the roots and stem and wash it thoroughly. 3: Heat a pan, add oil. 4: Add urad dal, dry red chili and garlic. Saute for a few seconds. 5: Add the onions and saute for a minute. 6: Add the tomatoes and saute for a minute. 7: Add tamarind, water and mix till the tomatoes and tamarind become soft. 8: Add the coconut chunks and mix well. 9: Finally, add the coriander stems and mix for a few seconds and take it off the flame. 10: Transfer it to a plate and let it cool down. 11: Transfer the mixture to a blender and blend till combined and fine like a chutney. 12: Prepare a tadka by crackling mustard, urad dal, dry red chilies, asafoetida and curry leaves. 13: Add it to the chutney, mix well and serve it with dosa, idli or rice.