కోతమెర చట్నీ

Coriander (Kothimira) Chutney Recipe

Prep & Cooking: 18-20 mts

Recipe Source: Amma

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Ingredients:

2 big bunches of fresh coriander leaves (washed and chopped)

2 green chillis (slit lengthwise)

2 dry red chillis

1 tbsp channa dal (senaga pappu, Bengal gram)

1 tbsp urad dal(minappa pappu, black gram)

¼ tsp cumin seeds (jeera, jeelakara)

1 ½ tbsp tamarind paste

1 tsp jaggery (optional)

salt to taste

2 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

few curry leaves

1/2 tsp oil

1Heat 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.
2In the same vessel add the coriander leaves and green chills and fry for 3-4 mts on medium heat. Remove from heat and cool.
3Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind and salt to a coarse paste.
4Heat oil in a pan, add the mustard seeds and let them splutter. Add curry leaves and turn off heat. Pour this seasoning over the chutney and serve.

This chutney goes well with rice and a dash of ghee and also with idlis, dosas, pesarattu and vadas.
My son loves this chutney as a spread on his sandwich. It tastes good believe me! It goes well with toast too. Try it!

Pacchi Kothimira Pachadi Recipe

Prep & Cooking: 5 mts

Recipe Source: Amma

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Ingredients:

2 big bunches of fresh coriander leaves (washed and chopped)

4-5 green chillis (slit lengthwise)

2 tbsp tamarind paste

salt to taste

1 Grind all the above ingredients and use the chillis according to your spice standard. This chutney has a tangy taste and goes well with idlis, dosas and any tiffin of your choice.

This chutney is a must when I make Pesarattu (moong dal dosas)which is a speciality of Andhras. With chicken tandoori dishes this chutney has always been a hit with my family. This works as an excellent dip for bajjis and stuffed mirchi bajjis. I have to make this chutney whenever I make bread rolls (potato stuffing).