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You are here: Home / Chutneys and Dips / Coconut Coriander Chutney for Rice (Cilantro Chutney Recipe)

Coconut Coriander Chutney for Rice (Cilantro Chutney Recipe)

November 24, 2015 Leave a Comment

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Coconut Coriander Chutney (kothamalli thogayal or malliyila chammanthi) is one of my absolute favourties chutney with rice. It goes great with both rasam sadam and curd rice, lending its perfect flavour to the combination. Growing up, I hated the generous garnish of coriander or cilantro amma used to grace all dishes with and would painstakingly pick it out of sambar and such. At some point, I grew to love it and now, I can’t do without some fresh coriander leaves in my refrigerator.

coconut coriander chutney recipe for ricePin

TH loves paruppu thogayal and I love kothamalli thogayal so usually there’s a toss up between which chutney to make for rice. On days when I have leftover kuzhambu from the previous day, I just make a vegetable side dish and a chutney to complete our meal. Easy, tasty, and balanced!

Other Chutney (Thogayal) Recipes for Rice:
Chow Chow Chutney
Paruppu Thogayal
Curry Leaves Chutney
Peanut Chutney
Pudina Coconut Chutney
Tomato Mint Chutney (no coconut)
Ridge Gourd Sesame Chutney

coconut coriander chutney for ricePin

I like my chutneys and thogayal a bit on the thicker side so I don’t add much water while grinding. Its up to you on how you want the consistency of this coriander chutney but adding too much water will dilute the flavours so be careful about that.

COCONUT CORIANDER CHUTNEY (CILANTRO THOGAYAL)

Preparation time: 3 minutes
Cooking time: 7 minutes
Serves 4-6

Ingredients:

  • 3/4 cup of grated coconut (thawed if frozen)
  • 1 cup of packed coriander leaves (cilantro)
  • 2 red chillies
  • 1 green chilli
  • A small piece of tamarind
  • 1/2 tsp of urad dal (ulutham paruppu)
  • 1 tsp of oil

How to Make Coriander Chutney:

1. Heat oil in a pan and add the urad dal. Fry until golden brown.

Coconut Coriander Chutney Recipe for RicePin

2. Add the chopped coriander leaves and saute until wilted.

Coconut Coriander Chutney Recipe for RicePin

3. Then add the red chillies, green chilli, and coconut along with some salt. Sautè until the coconut loses much of its moisture (about 3-4 mins). Turn off flame, add the tamarind, and let it cool down completely.

Coconut Coriander Chutney Recipe for RicePin

4. Grind to a smooth chutney using only as much water as required for the grinding.

Serve coconut coriander chutney (cilantro thogayal) with rice and any kuzhambu or rasam of choice.

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By nags Filed Under: Chutneys and Dips, Uncategorized

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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