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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 makes a great difference.

Of course, with different ingredients it surely becomes a new dish all together. 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 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.

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.

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Kothimeera Pachadi | Kothamalli Chutney for Dosas

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.

Course Chutneys, Dips and Spreads

Cuisine Andhra Pradesh

By Cook Method Stovetop

Occasion Everyday Meal

By Diet Healthy Recipes

Dish Type Condiments

Author Srivalli

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.

Notes

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.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM