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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Fresh Coriander Coconut Chutney

Kothamalli Thengai Chutney

(43 reviews)
"

This chutney is a staple in our family, especially on busy mornings. Its refreshing taste and bright color always perk up breakfast time. The secret is in the freshness of the coriander—buy it the day you plan to make this!

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Fresh Coriander Coconut Chutney
Prep time:10 mins
Cook time:5 mins
Total time:15 mins

Protein

1g

Carbs

6g

Fat

6g

Calories

80 kcal

Servings:
4
VegetarianVeganGluten Free

Ingredients

fresh coriander leaves1 cup
(loosely packed, washed and roughly chopped)
grated fresh coconut0.50 cup
green chili1
(adjust to taste)
ginger1 inch
(peeled and sliced)
roasted chana dal2 tbsp
tamarind paste1 tsp
saltto taste
wateras needed
(for grinding)
oil1 tsp
curry leavesa few
(fresh)

Spices

mustard seeds0.50 tsp
urad dal0.50 tsp
dried red chili1

Directions

Blend the Chutney

  1. In a blender, combine fresh coriander leaves, grated coconut, green chili, ginger, roasted chana dal, tamarind paste, and salt.
  2. Add a little water to facilitate blending and grind to a smooth consistency.
  3. Taste and adjust salt or tanginess if needed. Transfer to a serving bowl.

Prepare the Tempering

  1. Heat oil in a small pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add urad dal and fry until golden.
  4. Add the dried red chili and curry leaves. Sauté briefly until aromatic.
Chef's tip: Ensure the tempering ingredients don't burn—lower the heat if needed.

Combine and Serve

  1. Pour the hot tempering over the prepared chutney.
  2. Mix gently and serve immediately with dosas, idlis, or even as a sandwich spread.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.