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coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney |
Tarla Dalal
• 23 August, 2022
Table of Content
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images.
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney.
The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one.
Here, coriander pachadi 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 pachadi 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.
Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
16 Mins
Makes
10 tbsp
Ingredients
For Coriander Pachadi
8 green chilli , roughly chopped
3 tbsp tamarind (imli)
salt to taste
2 cups chopped coriander (dhania)
2 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split Bengal gram)
2 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chilli , broken into pieces
14 to 16 curry leaves (kadi patta)
2 tbsp thinly sliced garlic (lehsun)
2 tbsp grated jaggery (gur)
Method
Coriander pachadi
- To make coriander pachadi, combine the green chillies, tamarind, salt and 4 tbsp of water together and blend in a mixer to a smooth paste.
- Add the coriander and 3 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 pachadi immediately with idlis or dosas.
Coriander Pachadi, South Indian Chutney recipe with step by step photos
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- like coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney | South-Indian chutneys are very easy to make with a basic usage of onions, tomatoes, coconut and ingredients like chana dal, urad dal, red chillies. Also, a traditional tempering of curry leaves, mustard seeds enhances the flavor greatly. The chutneys can be relished as it is in a meal or along with breakfast/evening snacks like dosa, idli, Pongal, vadai etc. Our website has a huge collection of traditional and quick-fix South-Indian chutneys.
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what is coriander pachadi made of? South Indian coriander chutney is made of 8 green chillies , roughly chopped, 3 tbsp tamarind (imli), salt to taste, 2 cups chopped coriander (dhania), 1 tbsp coconut oil or any other refined, 1/2 tsp mustard seeds ( rai / sarson), 2 tsp chana dal (split bengal gram), 2 tsp urad dal (split black lentils), 2 whole dry kashmiri red chilli , broken into pieces, 14 to 16 curry leaves (kadi patta), 2 tbsp thinly sliced garlic (lehsun) and 2 tbsp grated jaggery (gur). See below image of list of ingredients for coriander pachadi.
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what is coriander pachadi made of? South Indian coriander chutney is made of 8 green chillies , roughly chopped, 3 tbsp tamarind (imli), salt to taste, 2 cups chopped coriander (dhania), 1 tbsp coconut oil or any other refined, 1/2 tsp mustard seeds ( rai / sarson), 2 tsp chana dal (split bengal gram), 2 tsp urad dal (split black lentils), 2 whole dry kashmiri red chilli , broken into pieces, 14 to 16 curry leaves (kadi patta), 2 tbsp thinly sliced garlic (lehsun) and 2 tbsp grated jaggery (gur). See below image of list of ingredients for coriander pachadi.
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To make coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney | in a mixer put 8 green chillies , roughly chopped.
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Add 3 tbsp tamarind (imli).
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Add salt to taste. We added 1/2 tsp salt.
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Add 4 tbsp of water.
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Blend in a mixer to a smooth paste.
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Add 2 cups chopped coriander (dhania).
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Add 3 tbsp of water.
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Blend coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | again to a smooth paste.
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Keep aside corainder paste.
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To make coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney | in a mixer put 8 green chillies , roughly chopped.
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Heat 1 tablespoon coconut oil in a non-stick kadhai.
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Add 1 tsp mustard seeds ( rai / sarson).
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Cook for a few seconds and let the mustard seeds crackle.
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Add 2 tsp chana dal (split bengal gram).
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Add 2 tsp urad dal (split black lentils).
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Add 2 whole dry kashmiri red chilli , broken into pieces.
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Add 14 to 16 curry leaves (kadi patta).
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Add 1 tbsp thinly sliced garlic (lehsun).
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Sauté on a medium flame for 1 to 2 minutes.
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Add the prepared coriander paste.
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Sauté on a slow flame for 2 minutes or till the oil separates.
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Add 2 tbsp grated jaggery (gur).
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Sauté coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | for another 2 minutes.
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Serve coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | immediately with idlis or dosas.
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Heat 1 tablespoon coconut oil in a non-stick kadhai.
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Ensure to saute the coriander paste on a slow flame only, else the paste might burn.
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Coriander pachadi goes well with any rice. Here we have served it with brown rice.
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Ensure to saute the coriander paste on a slow flame only, else the paste might burn.
Nutrient values (Abbrv)per plate
| Energy | 50 cal |
| Protein | 0.6 g |
| Carbohydrates | 4.9 g |
| Fiber | 0.6 g |
| Fat | 3.1 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Click here to view Calories for Coriander Pachadi, South Indian Chutney
The Nutrient info is complete
reshama
May 15, 2021, 6:47 p.m.
Coriander Chutney ek zatpat and swadisth South Indian chutney Recipe mene tray ki muje bhut aache lagye
Mruga D
Feb. 21, 2019, 11:48 a.m.
If you are bored of having that normal green chutney, you can try this as a variation and it really taste nice...sweet spicy and sour....
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