Coriander chutney/ Kothimira pachadi

Coriander chutney/ Kothimira pachadi

coriander chutney

This coriander chutney/ kothimira pachadi can be served with rice or dosa and we can store this chutney in refrigerator up to 1 week. This is very easy chutney recipe. This recipe is prepared by roasting all the ingredients and grinding in the mixer without adding water so that it can stay for a long time.

 

coriander chutney

Ingredients:

  • finely chopped coriander leaves – 1cup
  • Chopped tomato – 1
  • Green chillies – 8
  • Chopped onion – 1
  • Garlic – 9 cloves
  • Tamarind – A small marble size
  • Salt to taste
  • Oil – 3 Tsp

coriander chutney

For seasoning:

  • Oil – 1 Tsp
  • Dry red chillies – 2
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4tsp
  • Cumin seeds – 1/4tsp

coriander chutney

Preparation:

1. Wash and chop coriander leaves finely.

2. Soak tamarind in hot water.

3. Heat a pan with oil, add chopped onions, green chillies, garlic cloves and sauté them until they change the colour. Transfer them to a plate.

4. In the same pan add chopped tomatoes along with little salt, so that tomatoes can cook fast.

5. Next, add chopped coriander leaves and sauté it until it is cooked. Transfer to a plate to cool down.

6. Add all the cooled ingredients into a mixer along with tamarind, salt and grind into a coarse paste.

7. Heat 2 tsp of oil, add urad dal, mustard seeds and dry red chillies. When the mustard seeds crackle, add the ground paste and mix well for 2-3 min and switch off the flame and transfer to a bowl.

8. Enjoy this tasty and delicious chutney/pachadi with rice or dosa.

Coriander chutney/ Kothimira pachadi

This coriander chutney/ kothimira pachadi chutney can be served with rice or dosa and we can store this chutney in refrigerator up to 1 week.
Course Side Dish
Cuisine Andhra, Indian

Ingredients

  • 1 cup Finely chopped coriander leaves
  • 1 Chopped tomato
  • 8 Green chillies
  • 1 Chopped onion
  • 9 Garlic cloves
  • Tamarind – A small marble size
  • Salt to taste
  • 3 Oil

For seasoning:

  • 1 tsp Oil
  • 2 Dry red chillies
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Urad dal
  • 1/4 tsp Cumin seeds

Instructions

  1. Wash and chop coriander leaves finely.
  2. Soak tamarind in hot water.

  3. Heat a pan with oil, add chopped onions, green chillies, garlic cloves and sauté them until they change the colour. Transfer them to a plate.

  4. In the same pan add chopped tomatoes along with little salt, so that tomatoes can cook fast.

  5. Next, add chopped coriander leaves and sauté it until it is cooked. Transfer to a plate to cool down.

  6. Add all the cooled ingredients into a mixer along with tamarind, salt and grind into a coarse paste.

  7. Heat 2 tsp of oil, add urad dal, mustard seeds and dry red chillies. When the mustard seeds crackle, add the ground paste and mix well for 2-3 min and switch off the flame and transfer to a bowl.

  8. Enjoy this tasty and delicious chutney/pachadi with rice or dosa.

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