Kottimeera 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.
2. 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.
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.
5. Transfer them onto a plate and allow them to cool down.
6. Meanwhile soak tamarind for 15 minutes in enough water.
7. Now take a marble mortar pestle put the roasted ingredients and required amount of salt.
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.
10. Now add finely chopped coriander leaves to this mixture and crush them again.
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.
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.
13. Now add crushed coriander mixture to this tempering and switch off the flame. Mix thoroughly.
14. Transfer the pachadi into a serving bowl. Now the delicious coriander chutney is ready to serve.
15. Mix one tsp of pachadi with hot steamed rice and melted ghee along with any curry/poriyal and enjoy the flavours.
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.