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coriander chutney

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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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Andhra, Indian
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


  • 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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