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Coriander chutney/ Kothimira pachadi
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
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
Keyword: Coriander chutney, Kothimira pachadi
Servings: 4
  • 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
  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 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.

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