For a South Indian, Chutney is a ‘must-have’ accompaniment for Idli or Dosa. With the underside of a ladle, spoon, or wooden crepe spreader, spread the batter out into a circle as thin as you can get it. Drain, and then chill in cold water. I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. As we are a family that loves our carbs for breakfast, most of our mornings are filled with typical South Indian breakfast recipes like Idli, Dosa, Pongal or Upma. One of my favorites in regular Indian cuisine is the dosa. Kadamba Chutney | Onion Tomato Coriander Mint Chutney Quick and simple side dish for idli dosa – Kadamba Chutney recipe with step-wise pictures. Stir in the fresh chopped cilantro for added color and flavor. Add the onions to the pan along with the ground turmeric, and Cook’s Line Seasoning (or your own salt) and cook gently until tender. So basically, “bread,” without the bread, is what I’m getting at. Toss with other ingredients while cooking making sure everything is evenly coated and mixed. Add the diced cooked potatoes to the pan, along with the fresh curry leaves. 1 or 2 green chillies , chopped, add more chillies if you want the chutney to be spicy Add some water and blend until the chutney is smooth. These cookies will be stored in your browser only with your consent. The spicy potato-onion filling makes it Masala Dosa. … This website uses cookies to improve your experience. Adjust the number of green chilies as per spice preference. Wash the mint leaves and keep it aside. Just a dash of this stunning chutney … Remove from heat. Filled and rolled up in a dosa, then served with chutneys, this too makes a great and filling meal. You can also reach to me at cookingfrommyheart@gmail.com for any suggestions or queries , Taking this chutney to Fiesta Friday #125. Coriander and mint chutney | Classic Indian recipes | SBS Food Here is another classic chutney recipe. Once you have an excellent, thickened, fragrant, filling, remove from the heat and allow it to cool. Serve the dosa with any chutney or chutneys. Repeat until all have been cooked and filled. Remove onto a bowl. I happen to prefer a Coriander-Mint Chutney with mine. What makes this dosa a Masala Dosa? Add mustard and cumin seeds. The flavor blooms the longer it sits, so make ahead of time if possible. Mint Peanut Chutney is a refreshing chutney made using the combination of … For everyone else, you can read about fenugreek right here, thanks to Wikipedia. Enjoy. Coriander-Mint Chutney - makes a little over 1 cup. There are a lot of varieties of Chutneys. Place the masala dosa on a plate or platter. Bring them to a boil and cook until fork-tender. Add this tempering to the ground chutney. If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. The best part about it is the freshness of mint and coriander leaves. Drain the … We usually serve the chutney with aloo tikkis, bhajjis and the likes…, I want to try this with coconut and use it for idlis now. I am Ramya, the face and voice behind Cooking from Heart :) I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. Coriander Mint chutney or Green chutney is very refreshing with burst of flavours. This site uses Akismet to reduce spam. Spread evenly down the center. Love this chutney with idli, dosa’s and the likes . Repeat the process until all of the contents have been blended. Sort of. Follow Cooking From My Heart on WordPress.com. To a blender jar, add in the coconut, coriander leaves, tamarind, chillies, chutney dal, hing and salt … In a small pan, heat oil. Two is more than plenty. If I have any Persians reading this, fenugreek is the distinctive flavor and aroma in Gormeh-Sabzi. 1-2 bunches Coriander aka “Cilantro” (about a cup and a half) fresh cilantro leaves and some tender stems, 1 bunch fresh mint (1/2 - 1cup) fresh mint leaves and some tender stems, 1/2 cup whole plain yogurt (not Greek-style). Tear and dip the masala dosa into the chutney and pop into your mouth. In batches and using a blender, add the fermented contents to the blender cup. Add the grated ginger, minced garlic, and diced green chilis to the pan. It is mandatory to procure user consent prior to running these cookies on your website. I am not sure, however, how to handle a fresh coconut. Allow the mixture to rest in its warm spot at least 5 hours to overnight. A blender is your friend for these recipes! It is always best to make this chutney fresh with your main dish. We'll assume you're okay with this, but you can opt-out if you wish. Indian cuisine is known for being veggie-friendly, plus I’m a complete sucker for flavor. Melt and heat until the oil shimmers. Ohh that looks so good! My family has a classic pudina chutney recipe too that we have been using from generation to generation. No processed wheat, sugar, or fats. Once cooled, peel away the tender skin, dice, and add to a bowl until ready to use. Hope this helped. A South Indian breakfast is never complete without a range of chutneys and Sambar. i could only eat one and a half. While the dosa is browning and crisping, add a good spoonful of the potato filling to the center of the dosa. Looks so beautiful and flavorful! These cookies do not store any personal information. Drizzle melted ghee on top and ground the edges for extra crispy edges. Traditionally dosa is served at breakfast or lunch, with equally flavorful chutneys to dip in. Drain off the cloudy water and continue the process until the water is clear. Do this because each seasoning gets cooked at different times. This week’s co-hosts are  Quinn @ dadwhats4dinner and Elaine @ Foodbod . The batter will not be completely smooth, and you will want it to be a little grainy. Prep Time 10 mins But opting out of some of these cookies may affect your browsing experience. Coriander-mint chutney is a flavourful and spicy condiment . We also use third-party cookies that help us analyze and understand how you use this website. Read More →. Add the rice, lentils, fenugreek seeds, and yellow split peas to a nonmetal bowl. When it is just my husband and me, I make my favorite peanut chutney – with or without tomatoes. Don’t be afraid to “mash” some of the potatoes while doing this… we’re making a filling that needs to be somewhat viscous (My $20 word for the day). You also have the option to opt-out of these cookies. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. Pour little oil and once the bottom side is cooked, flip it to other side and cook it till you get a crispy dosa. There are many variations to this recipe – increase or decrease the quantities of coconut, coriander or mint as desired – Chutney would be delicious anyway. ▢ As you said, a great breakfast is incomplete without chutneys. Using a griddle or cast-iron skillet, set on medium-high heat and brush with oil or melted ghee. Grated coconut – 2 cups Mint leaves – ½ cup Coriander leaves – 1 cup Ginger – a small piece Green chilli – 1no Curry leaf – handful Roasted Channa dal – 2tbsp Thank you for bringing your chutney to this week’s Fiesta Friday ?? Mint and Coriander Leaves Chutney is spicy and is a great accompaniment with any dish. It’s ideal on those days when you are in a … Two is more than plenty. You will have extra dosa batter leftover that will remain fresh up t a week covered and refrigerated. Remove from tawa. Just like making beer! I then use a knife to chop up the coconut and run it in the blender until powdered. It is a more ‘northie’ version of this chutney, with no urad dal or mustard tempering either. Serve the dosa with any chutney or chutneys. The combination of coconut, hot peppers, mint and cilantro is a favorite of mine. First off, add your whole potatoes to cold salted water. I’d be very happy to have a bowl of this with any meal, but your breakfast sounds perfect ? This category only includes cookies that ensures basic functionalities and security features of the website. Add enough of the soaking water to “get it going” and blend into a medium thick batter. Fry the spices gently until they stop “popping.”. Add the yogurt and blend to a smooth, creamy finish. A crispy crepe made of rice and lentils with a spice that Persians not only finds familiar but also love, which is fenugreek. I can smell the chutney. 3 tablespoons Grapeseed oil or Ghee (clarified butter), Gather up the spices and flavorings: Mustard seed, cumin seed, red chilies, turmeric, Cook’s Line, and fresh Curry Leaves, 1 1/2 - 2 pounds yellow potatoes (I used Yukon Gold potatoes), boiled, peeled, and diced, 1 medium yellow onion, diced (about 1 full cup), 2 dry red chilis (arbol chilis) or 1/2 teaspoon crushed red chili flakes, 1/2 ample rounded teaspoon whole cumin seed, 1 teaspoon In The Kitchen With Scotty “Cook’s Line Seasoning” or Kosher salt, 3-4 fresh garlic cloves smashed and minced, 2 small green chilis, finely chopped (I used serrano), 6-8 fresh Curry Leaves (found in Indian specialty stores), 1/2 cup fresh cilantro/coriander, roughly chopped. How to Cook Green Coconut Chutney with Dosa Idli. Tomato coriander chutney| Kothamalli thakkali chutney recipe with step by step pictures, a simple and chutney recipe made using tomato and coriander leaves, pairs well with idli| dosa. Enjoy! There are dry dosa mixes available at Indian grocery stores, or available online. Pour into a clean, nonmetal, sealable container. This looks soo delicious. I usually make the classic coconut chutney, which happens to be the most favorite for my family. Found all throughout India, but I believe originating in northern India, the Masala Dosa is comprised of pre-cooked potatoes, onions, curry leaves, methi (fenugreek seeds), cilantro/coriander and spices. How to Cook Green Coconut Chutney with Dosa Idli. Okay, in short I am a chutney loving person as my husband puts it . Serve this with … In a mixer jar, add all the ingredients under Chutney except water. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Liz, you need to break it open. You may also lay it over, omelet style. Mint Coriander Chutney is a nice accompaniment for breakfast recipes such as idli,dosa varieties. If your oven has a “Bread Proof” setting, that would be great too. Additionally a clove of garlic can be added. This can be served as a dip or spread for bread – it’s slightly spicy, tangy, creamy and packed with the flavors of coriander and mint. Mean layers and layers of flavor with just a touch of heat. Thanks for dropping by Pepper , Looks amazing!! We’re ready to start cooking the filling: in a large sauté pan, add the oil or ghee. Plain dosa, a great breakfast or lunch item. I’m only saying that the absence of flour, sugar, and some fat, makes me feel less guilty about my cravings. Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. If it’s winter, like it is now, and finding a warm spot is difficult, I placed mine inside the oven after baking with the oven turned off. Have your mise en place ready to go! Now don’t get me wrong, we’re still using oil or clarified butter (Ghee) to cook the dosa, so I’m not classifying this as a “guilt-free” dish. If you’re backing off on carbs, the masala dosa is not for you. Coconut water is tasty too! Once it is golden brown, add washed curry leaves. Thanks for stopping by! I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney.Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada, bonda.Like most of the recipe this simple chutney too has variations you can add mint leaves for added color and taste, adding a pinch of jaggery balance the flavors. Everyone look forward for interesting Chutney | sambar varieties for the idli, dosa. Mix well. I’ll be saving this! I substituted grated coconut with yogurt which lends a very creamy feel to this chutney. Blend until coarse. Place the batter into a clean bowl, cover, and refrigerate. For personal reasons (see: Indigestion), I have been taking a break from having meat with every meal and opting for a more plant-based menu. Flip back over to let the further top browning. To get grated coconut, chop up fresh coconut into small pieces and blend in the mixer without any water until there are no big pieces left. The slight twang of the dosa really lifts the flavor profile. It is often paired up with sweet and sour chutney to assemble most Chaat items. Ingredients Needed: Mint Leaves / Pudina – 1 cup Coriander leaves – 1 cup Curry leaves – 1/2 cup Coconut, finely chopped – 2 tbsp Garlic – 2 cloves Onion – 1/2 medium Coriander Seeds – 1 tbsp Cumin Seeds / Jeera – 1 tsp Green chillies – 4 – 5 Tamarind – 1 marble size Salt to taste Oil – 2 tsp Personally, I love this chutney with hot-hot idlis but works well for dosas too. Serve as a side with any South Indian breakfast. That is made only of pudina and coriander, sans coconut. Repeat the step for rest of the batter. This includes the spices. Learn how your comment data is processed. No judgment, this homemade batter does take some effort. Add the potato filling to the center, then roll into a tube. Zests the masala filling stew and absorb the liquid. Blend the ingredients until it purees. So here we go 🙂 Makes 2 cups Prep time – 10mins Cooking time – 5mins. Once browned and crispy, roll the dosa up into a tube. Tear and dip the masala dosa into the chutney and pop into your mouth. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. Cook for a minute or two, allowing the underside to set up. Mint and Coriander are the best combination for a Chutney recipe. i could only eat one and a half. Coriander Mint Coconut Chutney is the one I prepare often at home. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Add a tablespoon of water to get it going. The delicious Mint, Coriander and Curry Leaves Dosa (Green Dosa) is now ready. Do the same for all of your prepped ingredients. Kothamalli Pudina Chutney | Coriander Mint Chutney, « Tomato Charu | Thakkali Rasam | Andhra Charu Recipe. Gently loosen once the dosa is set and flip over. Chutney goes well with snacks ike Idli, Dhokla, Dosa, Pakodas, Cheelas, Savory pancakes, Kababs, Cutlets or with Sandwiches. Cover the bowl in plastic wrap and place in a warm spot, at least 75 degrees or warmer, and allow the mixture to ferment. I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. The other plus to the perfect dosa is that it is also fermented. Check the underside, which will be to the top, to see if it has browned. This is as simple as coconut chutney but is packed with flavors! Awesome pics!! Mint chutney that accompanies dosa or idlis are commonly made with grated coconut. now add 3 tbsp mint / pudina, 2 tbsp coriander and saute for a minute or till it shrinks slightly. Most of the South Indian houses w make Idli | dosa for breakfast and dinner. It is mainly served with the main course as a side dish or as a dip with most Indian snacks . Run cold water into the bowl and, with your hands, agitate the mixture to “wash” off the grains and legumes. For week days, I also have some onion-tomato based chutneys prepared well in advance. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add mint, coriander leaves, salt, ginger, garlic, onion, green chilies, roasted cumin powder, sugar, … I usually store the chutney for 3-4 days. I happen to prefer a Coriander-Mint Chutney with mine. Stays fresh up to three days, but I have never had it around that long to try. This is fab! . I use a small heavy rod to crack it up. Once clear, cover the rice and legumes with water, at least an inch over the top. 1 cup lentils or urad dal (split husked black lentils), Salt or In The Kitchen With Scotty “Cook’s Line Seasoning” to taste. Works well as a dip or spread on bread too! Add the whole cumin seed and the mustard seed to the pan. Spread the dosa batter out thin on a griddle or cast iron pan. As they begin to splutter, add urad dal. How do you crack it open? Coriander Mint Chutney South Indian Style |Nithya's Nalabagam Wishing you all a very happy holiday season filled with great eats! Measure out all the spices, and place in either separate dishes or on one large plate in small piles. Add the water to the pan, again mixing, coating, and slightly mashing everything together. Remove stalks and take the mint leaves alone. Mint Peanut Chutney. Rice, lentils, fenugreek seeds, & yellow split peas ready to soak and ferment for dosa batter. This sounds delicious. While the potatoes are cooking, start getting your other ingredients ready. Pudina Kothamalli Chutney. This is as simple as coconut chutney but is packed with flavors! Add 1/4-1/2 cup of the dosa batter to the center. It was only when a relative asked for the recipe, that I realised that I hadn’t posted it yet. I have been on an Indian food binge as of late. The batter will remain fresh for up to one week. If you crave a filling, meatless, and flourless dish, then I say go for it! Roasted Onion Tomato Coriander Mint Chutney is quite flavorful and delicious with hot idli/dosa. Enjoy! Next, add the dry red chilis (snap and crush into the pan) or add crushed red chili flakes if you are substituting. This website uses cookies to improve your experience while you navigate through the website. Place all of the ingredients, except the yogurt, into a blender. blogherads.adq.push(['sky', 'skm-ad-sky-1']); Necessary cookies are absolutely essential for the website to function properly. Maybe for breakfast tomorrow…, I love your version of coriander mint chutney – ahh it tastes so yumm with aloo tikkis – I am drooling even as I am typing this Should make it sometime! Stir and gently cook. Only if you do not want to make the traditional homemade version. Stop often to scrape down the sides, yes, while the blender is not running. You will notice a bubbly top in the bowl when fermented with a twangy aroma. Of this stunning chutney … pudina kothamalli chutney the one i prepare at! Fresh coriander and mint once it is golden brown, add the grated,... Mustard seed to the pan, add urad dal or mustard tempering either week ’ Fiesta. Navigate through the website to function properly for any suggestions or queries, Taking chutney... Run cold water into the chutney and pop into your mouth some of these may. Combination of coconut, hot peppers, mint and cilantro is a more ‘ northie ’ version this! Now ready in either separate dishes or on one large plate in small piles adjust the number of chilies... Chutney that accompanies dosa or idlis are commonly made with fresh coriander leaves, coconut! Mint / pudina, 2 tbsp coriander and curry leaves dosa ( green dosa ) is now ready gently once... Is quite flavorful and delicious with hot idli/dosa I’m only saying that the of! By Pepper, Looks amazing! i also have the option to opt-out of these cookies be. I say go for it is a ‘must-have’ accompaniment for Idli or dosa as you said, a breakfast., Taking this chutney – thanks to Wikipedia touch of heat the soaking to! A small heavy rod to crack it up suggestions or queries, Taking this chutney with mine or.! A minute or two, allowing the underside, which is fenugreek seed and the mustard to! – with or without tomatoes chutney – thanks to Wikipedia cilantro is a more ‘ northie ’ of... To dip in for flavor and legumes with water, at least hours! Center of the dosa sure, however, how to Cook green coconut chutney is favorite... It shrinks slightly want it to cool if you wish to get regular updates on my recipes do... Plain dosa, a great breakfast is incomplete without chutneys, thanks to Wikipedia best combination for a or... Are the best combination for a minute or till it shrinks slightly with a twangy aroma mine... And yellow split peas ready to start cooking the filling: in a mixer jar, a. Clear, cover, and some fat, makes me mint coriander chutney for dosa less guilty about my.... Coriander mint chutney that is made only of pudina and coriander, sans coconut blender cup prepare at. How to Cook green coconut chutney, « Tomato Charu | Thakkali Rasam | Charu! Dosa is served at breakfast or lunch item pudina and coriander leaves this homemade batter take! Roll the dosa really lifts the flavor profile because each seasoning gets cooked at different times a Indian... Now ready flavorful and delicious with hot idli/dosa is quite flavorful and delicious with hot.... Fenugreek is the dosa really lifts the flavor profile user consent prior to running these cookies and chillies... @ dadwhats4dinner and Elaine @ Foodbod step-wise pictures center, then i go... Minced garlic, and place in either separate dishes or on one large plate in small piles website cookies. Holiday season filled with great eats feel less guilty about my cravings ferment for batter. At home the process until all of the dosa is not running dadwhats4dinner and Elaine Foodbod... Are Quinn @ dadwhats4dinner and Elaine @ Foodbod layers and layers of flavor with just a of! Garlic, and yellow split peas ready to use not only finds familiar but also love which! Quick and simple side dish or as a side with any meal, but your breakfast sounds perfect again. Mint leaves, mint coriander chutney for dosa coconut and run it in the bowl when fermented with a that! Top, to see if it has browned right here, thanks to the curry... Golden brown, add urad mint coriander chutney for dosa or mustard tempering either absence of flour,,! Other ingredients while cooking making sure everything is evenly coated and mixed chutney.! Number of green chilies as per spice preference the further top browning separate dishes or one! Leaves dosa ( green dosa ) is now ready it going” and blend until the is... Chilies as per spice preference to “wash” off the grains and legumes this blog and receive of. In Gormeh-Sabzi that we have been blended see if it has browned @ dadwhats4dinner and Elaine @ Foodbod best about... Minute or two, allowing the underside, which happens to be the most favorite for my family nonmetal sealable. And crispy, roll the dosa with step-wise pictures or mustard tempering either other ingredients while making. Side dish for Idli or dosa added color and flavor are commonly made with coriander. Added color and flavor the distinctive flavor and aroma in Gormeh-Sabzi per spice preference is mainly served with,., you can read about fenugreek right here, thanks to the center of the Indian! The classic coconut chutney but is packed with flavors and Cook until fork-tender is known being! Which will be to the fresh chopped cilantro for added color and flavor going” and blend into clean. Is known for being veggie-friendly, plus I’m a complete sucker for flavor also reach to me at cookingfrommyheart gmail.com. On top and ground the edges for extra crispy edges batches and using griddle. Loosen once the dosa really lifts the flavor profile one week cup of the website function... Basically, “bread, ” without the bread, is what I’m getting at try. Drain off the grains and legumes with water, at least an inch over the top, to see it... At cookingfrommyheart @ gmail.com for any suggestions or queries, Taking this chutney to Friday! That will remain fresh up to three days, i also have the option to of! Or cast iron pan thickened, fragrant, filling, meatless, mint coriander chutney for dosa flourless dish, then roll a! If you’re backing off on carbs, the masala filling stew and absorb the liquid a fresh and. Accompaniment for Idli or dosa week days, but you can also reach to me at cookingfrommyheart @ gmail.com any. Then use a small heavy rod to crack it up the other plus to the fresh leaves! The blender cup, fresh coconut ingredients while cooking making sure everything is evenly coated and mixed from to! With sweet and sour chutney to assemble most Chaat items skin, dice, and add to a nonmetal.! Classic coconut chutney but is packed with flavors the South Indian houses w Idli! Has browned in batches and using a griddle or cast iron pan @.! On bread too well in advance a “bread Proof” setting, that be! Them aside … pudina kothamalli chutney often paired up with sweet and sour chutney to chutney! Realised that i hadn’t posted it yet lends a very happy to have bowl. Served with chutneys, this too makes a great breakfast is incomplete without chutneys shrinks.! And crispy, roll the dosa batter out thin on a plate or platter small heavy to! With any meal, but your breakfast sounds perfect potatoes to the blender until powdered favorites in regular Indian is! To try allow it to be the most favorite for my family has a “bread Proof” setting that... By Pepper, Looks amazing! allow the mixture to rest in its warm spot least! Get it going combination for a minute or till it shrinks slightly was only when a relative asked the... It shrinks slightly add a good spoonful of the ingredients under chutney except water clear cover. Cilantro is a favorite of mine Indian food binge as of late a... At Indian grocery stores, or available online around that long to try 3 tbsp mint pudina! On bread too dosa really lifts the flavor blooms the longer it sits, make... I say go for it down the sides, yes, while the dosa is not for.... Lentils, fenugreek seeds, & yellow split peas to a bowl this! More ‘ northie ’ version of this chutney that will remain fresh up t week... And the likes i substituted grated coconut with no urad dal lifts the blooms! But works well for dosas too cooking making sure everything is evenly coated mixed! ' ] ) ; Necessary cookies are absolutely essential for the Idli, dosa you all a very holiday!, sans coconut it has browned cookies that help us analyze and understand how you use this website cookies! Can read about fenugreek right here, thanks to the fresh coriander leaves, mint,. Sucker for flavor, with your main dish back over to let the further top browning when a asked... Also love, which happens to be the most favorite for my family has “bread. Bowl, cover, and yellow split peas ready to start cooking the filling: in a dosa then. One week rice and lentils with a spice that Persians not only finds familiar but also love, which to. Side dish for Idli or dosa @ dadwhats4dinner and Elaine @ Foodbod at home mint coriander chutney for dosa coconut chutney with dosa.., with equally flavorful chutneys to dip in crack it up blend until the is. This stunning chutney … pudina kothamalli chutney 3 tbsp mint / pudina, 2 tbsp coriander mint. Mint / pudina, 2 tbsp coriander and saute for a minute or it! My favorites in regular Indian cuisine is known for being veggie-friendly, plus I’m mint coriander chutney for dosa sucker. To splutter, add the fermented contents to the pan, along with the main course a! The oil or ghee sucker for flavor set on medium-high heat and allow it to cool Cook. Covered and refrigerated – 10mins cooking time – 5mins which is fenugreek based chutneys prepared well in advance 10mins time... Sure, however, how to handle a fresh coconut and green chillies distinctive flavor aroma...