Coriander Seeds Chutney | Dhaniya Chutney - Vidhya’s Vegetarian Kitchen

5 from 6 votes

Coriander Seeds Chutney | Dhaniya Chutney

Spicy and lip-smacking chutney prepared with coriander seeds! This chutney, also known as malli chutney dhaniya chutney or kothamalli vidhai chutney, is very versatile, and you can pair this with rice or tiffin items like idli or dosa.

Prep Time5

Cook Time25

Total Time30

Course: Accompaniment

Cuisine: TamilNadu

Keyword: coriander seeds chutney, dhaniya chutney, kothamalli vidhai chutney

Servings:

Calories: 72kcal

Author: Srividhya G

Equipment

Mixer jar or coffee grinder

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

2 tsp oil divided
3 tbsp coriander seeds
1 tbsp urad dal
1 tbsp chana dal
3 dried red chilies
¼ tsp asafoetida
2 tbsp coconut optional
6 to 8 tbsp curry leaves reserve a few for tempering
1 shallot optional
½ tsp tamarind paste small betel nut size if using flesh
1 to 1.25 tsp salt
2 to 3 tbsp water
½ tsp mustard seeds

Instructions

Heat a pan or kadai and add one tsp of oil. When hot, add the coriander seeds and roast them over medium-low heat for two minutes. Then add the dried red chilies and curry leaves and roast until the red chilies are crisp and the coriander seeds turn light brown. Transfer the mixture to the mixer jar.
Add the urad dal, chana dal, and chopped shallot to the same pan and roast over medium-low heat until the dals turn light brown and the shallots are soft.
Now add the coconut and mix. Turn off the heat and let the coconut roast in the residual heat. Transfer the dal and shallots to the mixer jar.
Let the roasted mixture cool. Then, add the tamarind paste and salt to the mixture jar.
Add two to three tbsp of water and grind it smoothly.
Heat the remaining oil in a separate tempering pan. When hot, add the mustard seeds, asafoetida, and curry leaves. When the mustard seeds splutter, turn off the heat and add them to the chutney.

Notes

If using tamarind flesh, add along with dal and roast it so that it can soften.
Adjust the salt and spices to taste.
You can skip shallot if you want to make this chutney without onion.
Coconut is optional, but I highly recommend adding it. You can use fresh or frozen, thawed to room temperature, or unsweetened dry coconut for this chutney.

Nutrition