Kothamalli Chutney (coriander Coconut Chutney)
Living in Bangalore and having stayed in Chennai has widened my repertoire for chutneys. Back home even today idlis are accompanied with a white chutney, a red chutney (that's just adding chiili powder to the white one) or an onion chutney. If you go to any Tamil eating joint you get your idlis served with three chutneys- a white one, a tomato red one and the last is this coriander chutney. We usually don't use coriander leaves in our curries at home but living away from home you pick up habits that are part of the culture you reside in. So this week we decided to try a different chutney with idlis and since the idkis were thatte idlis- the Kannada style idlis, pairing them with this coriander chutney felt right. And I think this chutney goes well with rotis too, unlike the plain white chutney we often make.