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.
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.
