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.
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Servings: 4
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 teaspoon Oil
- 2 Dry red chillies
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Urad dal
- ¼ teaspoon Cumin seeds
Instructions
- Wash and chop coriander leaves finely.
- Soak tamarind in hot water.
- 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.
- In the same pan add chopped tomatoes along with little salt, so that tomatoes can cook fast.
- Next, add chopped coriander leaves and sauté it until it is cooked. Transfer to a plate to cool down.
- Add all the cooled ingredients into a mixer along with tamarind, salt and grind into a coarse paste.
- Heat 2 teaspoon 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.
- Enjoy this tasty and delicious chutney/pachadi with rice or dosa.
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