firstly, in a pan heat 2 tsp oil. add 2 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi, and 1 tsp mustard.

saute on low flame until the spices turn aromatic.

now add 50 gram dried red chilli and roast until the chill turns crisp.

cool completely, and grind to a fine powder. keep aside.

in a pan heat 2 tsp oil and roast 2 bunch coriander.

roast until the coriander leaves shrink and change color slightly.

cool completely, and transfer to the mixer jar. i have added to the same masala powdered mixer jar.

now soak 30 gram tamarind in 1 cup hot water for 10 minutes.

squeeze the pulp and transfer the pulp and tamarind extract to the mixer jar.

grind to a coarse paste. keep aside.

in a pan heat ½ cup oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 7 cloves garlic, 3 dried red chilli, ½ tsp hing, few curry leaves.

splutter the tempering.

also, add ½ tsp turmeric and cook until the raw flavor of turmeric is gone.

further add prepared coriander masala paste, 2 tsp salt.

mix well making sure everything is well combined.

cook until the oil separates from the sides.

cool completely, and transfer to an airtight box.

you can store this coriander chutney for 1 month.

finally, enjoy Kothamalli Chutney Recipe with rice, dosa, or idli.