Coriander Leaves Chutney - How to make Kothimira Pachadi -Easy Chutney

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Coriander Leaves Chutney

kothimira-pacchadi

I recently read a good article on eating right, the right kind of foods to maintain a balanced diet. The author gave some universal applicable principles that are important to follow in an ayurvedic lifestyle by choosing the right foods for balance. The basic principles she gives are to include the six tastes at every main meal, choosing foods by balancing physical attributes, choosing foods that are sattvic, opting for whole, fresh, in-season, local foods, rotating menus and experimenting with a variety of foods, including spices and herbs in our daily diet. You can read the full article on a balanced ayurvedic diet.

Fresh coriander leaves – Kothimira

I would like to share with you a few favorite coriander leaves chutney recipes which we generally have with dosas, idlis, vadas and rice. Coriander leaves (cilantro, kothimira, dhania patta, chinese parsley) help in removing phlegm from bronchial tubes, strengthens the stomach and gives relief from flatulence. Drinking water boiled in coriander seeds (Dhania, Dhaniyalu) helps in lowering cholesterol. Read more about coriander and its wonderful properties here.

Here is a recipe for coriander chutney that goes well with rice and a dash of ghee and also with idlis, dosas, pesarattu and vadas.

coriander-leaves-chutney
Coriander leaves Chutney

My son loves this chutney as a spread on his sandwich. It tastes good believe me! It goes well with toast too. Try it!

Coriander Leaves Chutney

  Prepare time:  Cook:  Serves: 4  Cuisine: andhra, indian chutney,cilantro,coriander-leaves,kothimira,pachadi,All Recipes,Andhra Recipes,Green Leafy Vegetables,Indian Chutney Recipes - Pachadi,Indian Vegan Recipes,Indian Vegetarian Recipes
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 Ingredients

  •   Fresh coriander leaves 2 bunches, washed and chopped
  •   Green chilies 2, slit lengthwise
  •   Dry red chilies 2
  •   Channa dal 1 tbsp (senaga pappu/Bengal gram)
  •   Urad dal 1 tbsp (minappa pappu/black gram)
  •   Cumin seeds 1/2 tsp (jeera/jeelakara)
  •   Tamarind paste 1 tbsp
  •   Jaggery 1 tsp
  •   Salt to taste
  •   Cooking oil 1 tbsp
  •   For tempering/poppu/tadka:
  •   Mustard seeds 1/2 tsp
  •   Curry leaves few
  •   Asafoetida pinch
  •   Cooking oil 1 tsp

Method for making Coriander Leaves Chutney

  1. Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the dry red chillis, urad dal, channa dal and fry till red (approx 2-3 mts on medium heat). Remove from vessel and keep aside.

  2. In the same vessel, add the remaining oil, once hot, add the coriander leaves and green chilies and fry for 3-4 mts on medium heat. Remove from heat and cool.

  3. Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind, jaggery and salt to a coarse paste.

  4. Heat oil in a pan, add the mustard seeds and let them splutter. Add curry leaves and asafoetida and turn off heat. Pour this seasoning over the chutney and serve with idli or dosa.

Tips

  •   Jaggery is an optional ingredient.
  •   Adjust green and red chilies to suit your spice level.
  •   Add 1/2 tbsp tamarind paste and check the tangy flavor of the chutney. If required, add more tamarind
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