Kothimeera Pachadi is a popular Andhra Style Chutney that has a long shelf life and can be served with any tiffin or Steamed Rice. Makes a healthy side dish.
After the Allam Pachadi I shared yesterday, this Coriander Leaves Chutney was the other dish that Amma's friend shared. This is very much similar to the Allam pachadi, except for slight variations that surely make a great difference.
Of course, with different ingredients, it surely becomes a new dish altogether. This has become our staple chutney to be stocked always as this has a good shelf life. I have another similar chutney made with Coriander leaves if you want to check on a variation.
This is for the BM#84, Week 1 on Dips, Chutneys, and Spreads.
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Kothimeera Pachadi | Kothamalli Chutney for Dosas
Ingredients Needed
2 cups Coriander Leaves / Kothamalli
Tamarind Medium Lemon Size
1 tsp Jaggery
1.5 tsp Red Chilli Powder
1/2 tsp Fenugreek Powder / Methi Powder
Salt to taste
2 tsp Gingelly Oil / Sesame Oil
1 tsp Mustard
A Pinch Asafoetida / Hing
Handful Curry Leaves
Wash and drain the coriander leaves. Then roughly chop.
Wash and soak the tamarind for 10 to 15 mins.
Then take coriander leaves, tamarind, jaggery, red chili powder, and grind to a smooth paste.
Heat a pan with oil, temper with curry leaves, mustard and then add hing.
Next all the coriander paste, methi powder, salt and cook on low flame for about 10 to 15 mins till the oil comes out on the sides.
Serve as a side dish for Dosa, Idli or can be mixed with Steamed Rice.
This has a long shelf life, can stay fresh for at least a month, and refrigerate for 2 to 3 months.
Remove the portion you want to use, either saute it in a tsp of oil or MW for a minute.
Kothimeera Pachadi | Kothamalli Chutney for Dosas
Ingredients
- 2 cups Coriander Leaves / Kothamalli
- Tamarind Medium Lemon Size
- 1 tsp Jaggery
- 3 tsp Red Chilli powder
- 1/2 tsp Fenugreek Powder / Methi Powder
- Salt to taste
- 2 tsp Gingelly Oil / Sesame Oil
- 1 tsp Mustard
- A Pinch Asafoetida / Hing
- Handful Curry Leaves
Instructions
- Wash and drain the coriander leaves. Then roughly chop.
- Wash and soak the tamarind for 10 to 15 mins.
- Then take coriander leaves, tamarind, jaggery, red chilli powder, and grind to a smooth paste.
- Heat a pan with oil, temper with curry leaves, mustard and then add hing.
- Next all the coriander paste, methi powder, salt and cook in low flame for about 10 to 15 mins till the oil comes out on the sides.
- Serve as side dish for Dosa, Idli or can be mixed with Steamed Rice.
vaishalisabnani says
The Chutney is so different , I would love to try this new variation , specially since it has a good shelf life and it sounds very flavourful .
Priya Suresh says
Quite a different pachadi, interesting one and definitely a flavourful pachadi for the sure.
Harini-Jaya R says
OMG, this is such a flavorful chutney. This is definitely going into my bookmarks.
Rafeeda - The Big Sweet Tooth says
I love coriander leaves so this pachadi will be wiped up by me if I make them... sounds delicious...
themadscientistskitchen says
Wow! I am bookmarking this one too. Sounds so yummy.
Sandhiya says
Other than chat chutney,never tried coriander chutney without coconut , sounds different & tasty!!!
Priya Kumar says
yummmmmy, really perfect for idli or dosa...
Mireille Roc (@ChefMireille) says
I love all the ingredients in this chutney - must be delicious
Nisha Ramesh says
Each family has its own recipe for coriander chutney. we usually make this with coconut.