Kothimeera Pachadi: Coriander is in season and when you have big bunch of fresh coriander leaves you definitely should try making Coriander chutney | kothimeera pachadi. The aromatic chutney leaves you drooling for it and you just cant have only a little of it. The kothimeera pachadi | Coriander chutney goes great with everything- be it the breakfast like idly, dosa, upma or be it just the steamed rice. My friends and family absolutely love it and we dont leave a single opportunity to make it. The tasty chutney is super easy to make and takes not more than ten minutes.
Ingredients to make Kothimeera pachadi
- Coriander leaves: a bunch/one cup
- Tamarind paste: One table spoon
- Roasted fenugreek and mustard seeds powder: 1/2 a teaspoon
- Dry red chili: 2
- Mustard seeds: 1 teaspoon
- Oil: 3-4 table spoons
- Salt: To taste
Method to make Kothimeera pachadi:
Take a pan and heat some oil. To the oil add in the washed and chopped coriander leaves.
Once all the water gets evaporated from the leaves, add tamarind paste and red chilli powder.
Once done, add in roasted fenugreek – mustard seeds powder and salt to taste.
Saute till the oil separates. Take it aside and let it cool. Once the mix reaches room temperature make a smooth paste of the same. Try not to add water while making this paste.
Its Tampering time!
To the pan add lots of oil. Add mustard seeds, asafoetida and let it pop. Once the tampering is ready mix the coriander leaves paste and give a good mix. Adjust salt to taste.