Coriander Pachadi, South Indian Chutney
by Tarla Dalal
Added to 67 cookbooks
This recipe has been viewed 145122 times
The Coriander Pachidi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one.
Here, Coriander Pachidi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy.
This Coriander Pachidi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma.
It can also be served with rice preparations that have a soft flavour like Dal Khichdi , Coconut Rice or Lemon Rice. The spicy chutney complements mild flavours very well indeed.
- To make coriander pachidi, combine the green chillies, tamarind, salt and 2 tbsp of water together and blend in a mixer to a smooth paste.
- Add the coriander and 1½ tbsp of water and blend again to a smooth paste. Keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and sauté on a medium flame for 1 to 2 minutes or till the dals turns light pink in colour.
- Add the prepared coriander paste and sauté on a slow flame for 2 minutes or till the oil separates.
- Add the jaggery and sauté for another 2 minutes. Serve the coriander pachidi immediately with idlis or dosas.
Nutrient values (Abbrv) per tbsp
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