Kothimeera Pachadi/ Coriander leaves Chutney
Ingredients and proceed:
Cumin seeds - 1 tsp
Red Chillies - 10 no.
Oil - 1 tbsp
Roast these in oil until golden color. Keep aside in chutney jar. Grind these first.
Kothimeera - 1 big bunch (only leaves and young stem)
Oil - 1 tsp
In the same skillet add oil and roast leaves, until wilted. Add this to chutney jar.
Tamarind - 1/2 lemon size (add water until just immersed microwave for 1 & 1/2 min, soak for few mins)
Add the tamarind to the above jar and salt to taste and grind everything into smooth paste by using very little tamarind water which u kept aside. Check for salt, scrape this into a small serving bowl and do seasoning.
Seasoning:
Roast these in oil until golden color. Keep aside in chutney jar. Grind these first.
Kothimeera - 1 big bunch (only leaves and young stem)
Oil - 1 tsp
In the same skillet add oil and roast leaves, until wilted. Add this to chutney jar.
Tamarind - 1/2 lemon size (add water until just immersed microwave for 1 & 1/2 min, soak for few mins)
Add the tamarind to the above jar and salt to taste and grind everything into smooth paste by using very little tamarind water which u kept aside. Check for salt, scrape this into a small serving bowl and do seasoning.
Seasoning:
Oil - 1 tbsp
Chana Dal - 2 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Red Chillies - 2 no. (split in half)
Garlic cloves - 5 no. (smashed lightly).
Do seasoning in the above order. When finished add it to above grinded coriander paste.
Serve with Rice, Dal or Curry and Yoghurt on side.
© 2007 by Rajani Rayudu
Do seasoning in the above order. When finished add it to above grinded coriander paste.
Serve with Rice, Dal or Curry and Yoghurt on side.
© 2007 by Rajani Rayudu
