Coriander Pachadi, South Indian Chutney

by Tarla Dalal

Coriander Chutney ( South Indian Recipes )

add to my cookbook add to shopping list

कोरीयेन्डर चटनी रेसिपी | धनिया चटनी | धनिया पचड़ी | - हिन्दी में पढ़ें (Coriander Pachadi, South Indian Chutney in Hindi)

Added to 67 cookbooks This recipe has been viewed 150893 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.

Add your private note

Coriander Pachadi, South Indian Chutney recipe - How to make Coriander Pachadi, South Indian Chutney

Tags

Preparation Time: 10 mins Cooking Time: 6 mins Total Time: 16 mins 5Makes 5 tbsp (10 tbsp )
Show me for tbsp

Ingredients

Coriander Pachadi
4 green chillies , roughly chopped
1 1/2 tbsp tamarind (imli)
salt to taste
1 cup chopped coriander (dhania)
1 tbsp coconut oil or any other refined
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
7 to 8 curry leaves (kadi patta)
1 tbsp thinly sliced garlic (lehsun)
1 tbsp grated jaggery (gur)

Method
Coriander pachadi

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.