Sunday, October 16, 2011
Kothimeera Allam Pachadi/Coriander ginger chutney
Kothimeera allam pachadi is spicy chutney, a great one for ginger chutney lovers. An Andhra recipe.
Thank you Satyavathi garu (Neeharika’s Grandmother-in-law) for the great recipe.
Preparation time: 25-30 mins
Ginger (Adrak/Allam) 100 gms
Fresh coriander (Dhania/Kothimeera) ½ bunch
Green chillies 2-4
Red chillies 5
Tamarind (Imli/Chintapandu) 50 gms
Mustard seeds (Rai seeds/Aavalu) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Refined cooking oil 1 tsp
Pinch of asafoetida (Hing/Inguva)
Salt to taste
Wash and clean dry the ginger, coriander and green chillies. Chop them all fine.
Soak the tamarind in ¼ cup of water for around 10 mins.
Heat the oil in a pan, add mustard seeds and as they pop add the red chillies, black gram and asafoetida. Set aside to cool.
Blend the chopped coriander, ginger, green chillies, red chilies’ seasoning, salt and soaked tamarind with its water. Blend until soft and fine.
Garnish with chopped coriander (optional) and serve. The chutney can be stored for 2-3 days if kept in the refrigerator.
Kothimeera allam pachadi is a great rice/dosa/idli/pesarattu /pongal and vada supplement. In short, an ideal breakfast menu inclusion.