You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Chutney > Coriander Pachadi, South Indian Chutney Coriander Pachadi, South Indian Chutney by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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 Tags South Indian ChutneyChutneySauteMixerKadai VegQuick ChutneysHealthy Chutney Preparation Time: 10 mins Cooking Time: 6 mins Total Time: 16 mins 5Makes 5 tbsp Show me for tbsp Ingredients Coriander Pachadi4 green chillies , roughly chopped1 1/2 tbsp tamarind (imli) salt to taste1 cup chopped coriander (dhania)1 tbsp coconut oil or any other refined1/2 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 pieces7 to 8 curry leaves (kadi patta)1 tbsp thinly sliced garlic (lehsun)1 tbsp grated jaggery (gur) Method Coriander pachadiCoriander pachadiTo 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. Nutrient values (Abbrv) per tbspEnergy29 calProtein0.3 gCarbohydrates3.4 gFiber0.2 gFat1.6 gCholesterol0 mgSodium2.4 mgClick here to view calories for Coriander Pachadi, South Indian Chutney