Thursday, February 7, 2013

Kothambari Palle Chutney (Cilantro/ Coriander Leaves Chutney)

Kothambari Palle Chutney is a simple recipe. In Konkani, Kothambari Pallo means Coriander leaves (cilantro). I got this recipe from a cook book written by Jaya V Shenoy.

I am a great of Cilantro and always have them on hand. I use it a lot and this is the chutney which I make regularly for dosas. I make it a little different than this recipe but tastes some what similar. Try making this simple, flavorful chutney. The fresh cilantro added, gives a wonderful flavor as well as taste.

  • Coriander leaves/Cilantro- 13-15 sprigs (along with stems)
  • Grated Coconut, fresh/ frozen- 1/2 cup
  • Green Chilli- 2-3
  • Tamarind- A very small piece
  • Cumin seeds/ Jeera- 1/2 tsp
  • Salt- To taste
For Seasoning:
  • Oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves- 3-4
  • Urad dal/ Split black gram- 1/2 tsp


Wash and give a rough chop to the coriander leaves (cilantro). Then grind all the ingredients mentioned under 'Ingredients'

Add little water while grinding. Don't grind  the chutney very smooth. Transfer it into a bowl. Adjust the consistency of the chutney using water (I made it medium thick). Then add seasoning.

For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add urad dal and curry leaves. Turn off the heat, when the urad dal starts to turn light brown. Add this to the chutney and mix well. Kothambari Palle Chutney is ready.

Serve it with dosa or any idli of your choice. Above measurement serves 2-3 people.


  1. What lovely vibrant colours, chutney looks yummy!!
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