Coriander (Cilantro) Leaves Chutney

Tips for making perfect!

Coriander Chutney (Kotimiri Pachadi )

  • 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
  • pinch of sugar (optional)
  • salt
  • oil
  • Seasoning – 1 tsp mustard seeds and few curry leaves

  1. Heat 1 tbsp oil in a pan. Add cumin seeds, let them splutter. Add the dry red chillis, urad dal, channa dal and fry till brown (approx 3 minutes on medium heat).
  2. Remove from pan. To the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat. Cool.
  3. Add the fried dals mixture, coriander leaves, green chillis, tamarind and salt to a coarse paste.
  4. This chutney goes well with hot steaming rice and ghee as well as idlis/dosas/pesarattu and vadas.

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

Raw Coriander Chutney (Pachi Kothimiri Pachadi)

  • 2 big bunches of fresh coriander leaves (washed and chopped)
  • 4-5 green chillis (slit lengthwise)
  • 2 tbsp tamarind paste
  • salt
  • 1 tsp sugar

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 is an excellent dip for bajjis, stuffed mirchi bajjis. I have to make this chutney when I make bread rolls(potato stuffing) as it makes a very tasty dip for the rolls.This chutney is a must when I make Pesarattu (moong dal dosas)which is a speciality of Andhras… I will share this recipe too… With chicken tandoori dishes this chutney has always been a hit with my family.

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Badam Halwa

Ingredients: Badam 1 Cup Milk 2 Cup Sugar 2 Cup Ghee 1