Kothimeera or corian
der is the best known ingredient for garnishing, and must say the smell itself is so appealing that it makes one hungry immediately. Coriander chutney is probably another of the regularly made chutneys at home. It’s instant and short lived, more because we finish it off. While the whole of Andhra must and will make aavakaya during summer, Amma makes kothimeera pachadi for sure as it is nutritious and also cools the system. Thus kothimeera pachadi joins our list of recipes selected to beat the summer, a spicy inclusion though.
Preparation time: 20-30 mins
Ingredients:
Fresh coriander (Dhania/kothimeera) 2 bunches
Green chillies 4
Tamarind paste ½tsp
Refined cooking oil 4-5tsp
Mustard seeds 1tsp
Black gram (uddi pappu/urad dal) 1tsp
Red chillies 2
Pinch of Asafoetida (hing)
Salt to taste
Method:
Wash and chop 2 bunches of fresh coriander. Slit the green chillies
In a pan/kadai (bandli/mukudu), Heat half a tsp of oil, add the chopped coriander and sauté till half cooked.That takes around 2 min on medium heat. The coriander will change color slightly and that will do. Set aside to cool.
Fry the slit green chillies in the same manner as above in a drop or 2 of oil. Set aside to cool.
Grind to fine paste: coriander, green chillies, half a tsp tamarind paste or a pinch of tamarind as available and a pinch of salt. (If a sweet taste is preferred a pinch of jaggery will also do. This is however optional) Sprinkle water if required.
Now in the same pan, heat 1tbsp oil, add mustard seeds and as they pop, add black gram, red chillies and a pinch of asafoetida.
As the tempering is done, add the chutney and stir for 5 mins till it thickens and absorbs the seasoning. Adjust the salt and spice if required. Store in the refrigerator for a couple of days.
Kothimeera pachadi can be had with any Indian bread and rice. It is also a yummy sandwich spread. It also supplements many of evening snacks. But our way of having it is to mix it with rice and a tsp of oil, dip it into rasam and gulp it down.Yummm.
der is the best known ingredient for garnishing, and must say the smell itself is so appealing that it makes one hungry immediately. Coriander chutney is probably another of the regularly made chutneys at home. It’s instant and short lived, more because we finish it off. While the whole of Andhra must and will make aavakaya during summer, Amma makes kothimeera pachadi for sure as it is nutritious and also cools the system. Thus kothimeera pachadi joins our list of recipes selected to beat the summer, a spicy inclusion though.Preparation time: 20-30 mins
Ingredients:
Fresh coriander (Dhania/kothimeera) 2 bunches
Green chillies 4
Tamarind paste ½tsp
Refined cooking oil 4-5tsp
Mustard seeds 1tsp
Black gram (uddi pappu/urad dal) 1tsp
Red chillies 2
Pinch of Asafoetida (hing)
Salt to taste
Method:
Wash and chop 2 bunches of fresh coriander. Slit the green chillies
In a pan/kadai (bandli/mukudu), Heat half a tsp of oil, add the chopped coriander and sauté till half cooked.That takes around 2 min on medium heat. The coriander will change color slightly and that will do. Set aside to cool.
Fry the slit green chillies in the same manner as above in a drop or 2 of oil. Set aside to cool.
Grind to fine paste: coriander, green chillies, half a tsp tamarind paste or a pinch of tamarind as available and a pinch of salt. (If a sweet taste is preferred a pinch of jaggery will also do. This is however optional) Sprinkle water if required.
Now in the same pan, heat 1tbsp oil, add mustard seeds and as they pop, add black gram, red chillies and a pinch of asafoetida.
As the tempering is done, add the chutney and stir for 5 mins till it thickens and absorbs the seasoning. Adjust the salt and spice if required. Store in the refrigerator for a couple of days.
Kothimeera pachadi can be had with any Indian bread and rice. It is also a yummy sandwich spread. It also supplements many of evening snacks. But our way of having it is to mix it with rice and a tsp of oil, dip it into rasam and gulp it down.Yummm.
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