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    Home » Recipes » Chutney » Peanut Coriander Chutney| Kothamalli Verkadalai Chutney

    Peanut Coriander Chutney| Kothamalli Verkadalai Chutney

    Posted on Dec 12, 2018 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    Peanut Coriander Chutney Recipe| Kothamalli Verkadalai Chutney

    Peanut Coriander Chutney Recipe| Kothamalli Verkadalai Chutney with step by step pictures. Peanut Coriander chutney is something which I have tasted quite often in breakfast joints in Bangalore. They usually serve idli Dunken in chutney and it such a sight and they taste as awesome as it looks. It mildly green with a nutty coconut flavor. Now let's see how to prepare Coriander Peanut Chutney.

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    Peanut Coriander Chutney Recipe| Kothamalli Verkadalai Chutney

    Peanut Coriander Chutney

      Step by step Method with pictures: 
        1.     In a blender add in the coconut, roasted peanuts, coriander leaves, green chili, ginger and garlic. Pulse everything together to a coarse paste.

     2.    Next, add in the water and blend to a fine paste. Transfer everything to a bowl add the required water and salt.

     3.    In a tadka pan add in oil once it is hot add the mustard and cumin seeds let them splutter and then add in the dry red chili and curry leaves let them fry for few secs and then pour the prepared tadka over the prepared chutney. Mix well and serve.

    I served it with Pongal and Sambar.
    Peanut Coriander Chutney Recipe| Kothamalli Verkadalai Chutney
    Peanut Coriander chutney
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    Peanut Coriander chutney

    Peanut Coriander chutney is something is popular breakfast joints in Bangalore. They usually serve idli Dunken in chutney with some coffee.
    Prep Time10 mins
    Cook Time1 min
    Total Time11 mins
    Course: Chutney
    Cuisine: karnataka
    Servings: 4
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Coconut – ½ cup
    • Roasted Peanuts – ¼ cup
    • Coriander leaves – 2 tbsp tightly packed
    • Green Chilli – 2
    • Garlic – 2 pods
    • Ginger a small piece
    • Water as needed
    • Salt as needed

    To Temper:

    • Oil – 1 tbsp
    • Mustard Seeds – ½ tsp
    • Cumin Seeds – ½ tsp
    • Dry Red Chilli – 2
    • Curry Leaves a spring

    Instructions 

    • In a blender add in the coconut, roasted peanuts, coriander leaves, green chili, ginger, and garlic. Pulse everything together to a coarse paste.
    • Next, add in the water and blend to a fine paste. Transfer everything to a bowl add the required water and salt.
    • In a tadka pan add in oil once it is hot add the mustard and cumin seeds let them splutter and then add in the dry red chili and curry leaves let them fry for few secs and then pour the prepared tadka over the prepared chutney. Mix well and serve.

    Notes

    Goes well with Idli, Dosa, or Pongal.
    I served it with Pongal and Sambar.
    Adjust the no.of green chili as per your spice level.
    Keyword Peanut Coriander chutney
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Comments

    1. Motions and Emotions

      December 13, 2018 at 9:17 pm

      this is a great idea of combining two

      Reply
    2. Chitz

      December 14, 2018 at 6:17 pm

      Have never tried peanut chutney this way.. looks like a burst of flavours ��

      Reply

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