Kothimeera pachadi is a simple to make chutney recipe. Also known as Hari Chutney (hari means green in hindi) or ‘Green Chutney', this is one side dish that is always found in the Indian thali.
Kothimeera pachadi can be spread on sandwiches, rotis, idlis, dosa or even pavs.
Made with coriander leaves and seeds, Kothimeera pachadi can be made spicy or just a plain chutney. The recipe is very simple and would bring a new taste to your meal. Be it rice or roti, this chutney can be a great addition. Check out the recipe to make Kothimeera pachadi.
Kothimeera pachadi recipe:
Serves: 1 medium sized bowl
Preparation time: 10 minutes
Cooking time: 10 minutes
- Coriander leaves- 200gms (chopped)
- Red chillies- 5
- Asafetida- ¼ tsp
- Tamarind pulp- 50 gms
- Oil- 1 tsp
- Urad dal- 2tsp
- Mustard seeds- 1tsp
- Salt to taste
- Heat oil in a pan and add asafetida, urad dal and whole red chillies in it.
- Take them out and keep aside once they start spluttering.
- In the same oil, fry the mustard seeds and keep them aside separately.
- Saute chopped coriander leaves with tamarind pulp and cook for about 5 minutes.
- Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (you can even grind the ingredients to make a paste).
- Add salt to your taste and the fried mustard seeds.
- Store in a jar and refrigerate.
You can store and use Kothimeera pachadi for a week. But make sure you store in refrigerator.
About the author: This recipe is written by our expert chef, Kailash Gundupalli. He is an Executive Chef of ibis & Novotel hotels.