Corriander Chutney / Kottimera Pachadi
Coriander leaves as much as they are used as garnish makes excellent chutney. There are many versions of coriander chutney some mild and used as dipping sauces for appetizers like samosa’s or pakoda’s, some versions used as base for sandwich my favorite and today’s version very south Indian version usually eaten with rice. This chutney when stored in airtight jar lasts for a week.
Again this chutney can be made with many variations; coriander leaves are very forgiving and also usually overpower spices.
Sometimes I feel it’s a crime to cook vegetables and greens till they loose they color and shape but that’s the only way I learnt, though I now try to make them adunte or crunchy.
2 bunches of fresh coriander cleaned and chopped finely
2 garlic cloves
About ½ a cup of tamarind pulp
2 tbsp dhania seeds (coriander seeds)
2 tbsp jeera (cumin)
2 tbsp sesame seeds
4-5 red chilies (adjust according to taste)
Pinch of hing (optional)
Salt according to taste
2-3 tbsp of oil
1. Heat 2 tbsp of oil in a pan, add dhania, jeera, sesame seeds, red chilies and pinch of hing.
2. Sauté it till it releases a nice aroma approx – 2~3 minutes
3. Remove above from heat and keep aside
4. In the same pan add about 2 tbsp of oil, add peeled garlic and chopped coriander and sauté for about 3~4 minutes
5. Now grind coriander mixture and dry roasted ingredients with tamarind pulp and salt.
6. Remove from grinder and adjust salt according to taste.
Tastes extremely well with rice and roti’s and will last for about a week in an airtight container.