Wednesday, November 19, 2014

Coriander leaves/Kottambari Soppu Chutney

If I feel coriander leaves which I have picked from the market for a week are mature leaves ( not young leaves ) and it doesn't stay fresh for whole week , then to avoid wasting , I prepare this chutney !! 

  • Fresh coriander leaves - 2 medium size bunch
  • tamarind - of size half walnut/lemon ( if you are using tamarind paste use 2 tsp of it)
  • salt to taste
  • 2 handfuls of grated coconut
  • 3-4 green chilies( can be used more in number to make the chutney little more spicy !)


Clean and wash the coriander leaves , add above mentioned ingredients to it and grind into a slightly coarse paste . Transfer it into a airtight container and refrigerate it . This has to be consumed withing 5-6 days.

If you don't have time to prepare separate chutney for idly/any dosa/paniyaram/cutlet/samosa/Akki rotti , this can be used as an alternative.

Note: Try not using water while grinding , if you use water you can't preserve it for many days .You should consume it withing 1-2 days.

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