Kothimeera Pachadi (धनिया की चटनी, కొత్తిమీర పచ్చడి, கொத்தமல்லி சட்னி)This chutney is very native to all South Indian homes, Even though it is served as a side in breakfast of lunch or dinner , it enhances the recipe with which it is served. As it is made fresh, green coriander leaves , the aroma is tempting which is rich of minerals.
Regional Dish: Andhra Pradesh, Tamil Nadu, Kerala, Karnataka
Cuisine Style: Andhra Pradesh| Cooking Time 15 mins | Take it rice/ idli/dosa | Type Chutney | Shelf Life : 7 days if refrigerated |Quantity : 8 Servings.
Appx. Nutritional values calculated for 1 serving (2tsp)
Calories (15Kcals), Carbohydrates (5g), Protein (0.5g), Fat (0.9g)
- 2 bunches of fresh coriander leaves (Washed and chopped)
- ½ tsp. cumin seeds/jeera/jeelakarra
- 2 tbsps. split black gram lentil /urad dal/minapappu
- ½ tbsp. coriander seeds/ dhania/dhaniyalu
- 6 Green chillies or Dry red chilies (Adjust to suit your spice levels)
- ½ lemon sized tamarind
- 1 ½ tbsp jaggery or 1 tbsp sugar (Optional. Adjust to suit your sweet tooth)
- Salt to taste
- ¼ tsp turmeric powder
- 2 tbsps Cooking Oil
- 1 tsp mustard seeds/ rai/ avalu/
- 1 tsp split black gram lentil /urad dal/minapappu
- 2 twigs of fresh curry leaves
- 1 tsp cooking oil
For the Tempering /Tadka/Poppu
- In a pan/skillet, heat 1 tbsp oil and on low flame add cumin seeds and let them splutter, add urad dal and if using red chilies or green chilies fry them too till golden brown followed by add coriander seeds toast them for 10-15 seconds.
- Remove from the pan to a plate and allow to cool.
- Then grind all the ingredients into a smooth paste by adding little water, adjust the taste.
- For the popu/tempering, heat 1 tsp oil in a pan. On low flame add mustard seeds, let them splutter then add urad dal and fry till golden brown. Then add fresh curry leaves and fry for 10-15 seconds and turn off the heat. Add this to the ground chutney and turmeric and mix.
- Now the coriander chutney is ready with can be enjoyed with hot rice with some ghee or with any bfreakfast such as idli, dosa, vada.
- Variation: Coriander leaves tossed in a pan with a tbsp of oil so that they shrink and then grinder.
- Add a piece of ginger, it becomes spicy and a ginger coriander chutney.
- This Chutney can be stored in fridge for a week.
didnt mention when should we add chopped corriander leaves., fry or raw ?
It is mentioned that to grind all the ingredients together to desired consistency , That means including washed and chopped fresh coriander leaves too.
Below in the variations it is mentioned that we can also fry the coriander leaves and use.