Coriander Pachadi, South Indian Chutney


Coriander Pachadi, South Indian Chutney

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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.

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

Preparation Time:    Cooking Time:    Total Time:     Makes 5 tbsp
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Ingredients
Method
Coriander pachadi

    Coriander pachadi
  1. 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.
  2. Add the coriander and 1½ tbsp of water and blend again to a smooth paste. Keep aside.
  3. Heat the oil in a non-stick kadhai and add the mustard seeds.
  4. 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.
  5. Add the prepared coriander paste and sauté on a slow flame for 2 minutes or till the oil separates.
  6. Add the jaggery and sauté for another 2 minutes. Serve the coriander pachidi immediately with idlis or dosas.
Nutrient values (Abbrv) per tbsp
Energy29 cal
Protein0.3 g
Carbohydrates3.4 g
Fiber0.2 g
Fat1.6 g
Cholesterol0 mg
Sodium2.4 mg

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