Kottimeera Pachadi/Coriander Leaves Chutney

imageKottimeera pachadi/Coriander leaves chutney

Coriander leaves smell very refreshing. Coriander leaves or Cilantro are widely used in all regional cuisines across globe. Coriander leaves possess so many health benefits. They have good amount of dietary fibre which helps for digestion. Green leaves are good for eye sight. There are so many variations with coriander leaves. Already I’ve posted Vankaya Kottimeera Karam/Brinjal Coriander Curry. Today I’m posting coriander chutney. This chutney is one of the best ways to consume coriander leaves. Here I present tasty and aromatic kottimeera pachadi which can be served with hot steamed rice or dosa as an accompaniment. Njoy Cooking, Serving n Savoring!


Coriander leaves: Big bunches 3 nos.

Tamarind: Lemon size

Red chillies: 8 nos.

Urad dal: 1 tsp

Chana dal: 1 tsp

Cumin: 1 tsp

Fenugreek: Few seeds

Oil: 2 tsp.

Salt: As required.


Sesame Oil: 1 tbsp

Chana dal: 1 tsp

Urad dal(Split black gram): 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Hing: A pinch

Method of preparation:

1. Take three big bunches of coriander leaves. Separate the leaves along with tender stems from the roots.image

image2. Rinse them well with water, roughly chop them and keep aside. I have used mortar pestle so I chopped the coriander leaves. If using mixer grinder no need to chop them.imageimage

3. Now heat small kadai, pour two tsp of oil. Put Chana dal, Urad dal, cumin and fenugreek seeds.

4. Roast them on low flame till they change colour. Now add red chillies and fry for a minute.image

5. Transfer them onto a plate and allow them to cool down.image

6. Meanwhile soak tamarind for 15 minutes in enough water.image

7. Now take a marble mortar pestle put the roasted ingredients and required amount of salt.image

8. Pound them to get coarse powder.

9. Now add soaked tamarind and crush them again to get nice texture. Add little tamarind water to get good consistency.image

10. Now add finely chopped coriander leaves to this mixture and crush them again.imageimage

11. Crush the coriander leaves in batches to get desired texture and consistency. Using mortar pestle we get perfect texture to the chutney. If using mixer grinder use pulse button while grinding the coriander leaves.image

12. Now heat small kadai, put the tempering ingredients except hing. Fry them on low flame till they change colour and mustard splutter. When mustard splutter add a pinch of hing into it.imageimage

13. Now add crushed coriander mixture to this tempering and switch off the flame. Mix thoroughly.image

14. Transfer the pachadi into a serving bowl. Now the delicious coriander chutney is ready to serve.image

15. Mix one tsp of pachadi with hot steamed rice and melted ghee along with any curry/poriyal and enjoy the flavours. image


1. The leftover pachadi can also be used to prepare coriander rice along with tempering(Which we prepare for lemon rice/tamarind rice.

2. In the above recipe I’ve used coriander leaves which are home grown in flower pots.image



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s