How to Make Kothimeera Kobbari Chutney | Coconut and Coriander Chutney


Ingredients to make Kothimeera Kobbari Chutney:

1 cup of freshly grated coconut or thin slices coconut

1 tsp cumin seeds

1 small bunch chopped fresh coriander leaves

10-12 pudina (mint leaves)

3-4 green chillies (as required)

1/4 cup roasted peanuts

1/2-3/4 cup water

salt to taste

1 tsp oil

1 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp oil

Kothimeera Kobbari Chutney Preparation Method:

Take a coconut and grate the coconut into a fine powder. Take a bunch of coriander leaves clean and chop the leaves. Heat oil in a pan add cumin seeds, green chillies and coriander leaves and fry it for few minutes. Now add pudina leaves and fry it. Switch off the flame and keep it aside to get cool. Roast some peanuts and keep it aside.

Now take the grated coconut, fried coriander leaves , pudina leaves and add the roasted peanuts, salt into the blender and grind into past. Add little water and make it soft. You can serve hot with dosa or idly.

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