Coriander Pachadi, South Indian Chutney
by Tarla Dalal
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images.
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney.
The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one.
Here, coriander pachadi 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 pachadi 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.
Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.
Coriander Pachadi, South Indian Chutney recipe - How to make Coriander Pachadi, South Indian Chutney
Preparation Time: Cooking Time: Total Time:
Makes 10 tbsp
For Coriander Pachadi
8 green chillies , roughly chopped
3 tbsp tamarind (imli)
salt to taste
2 cups chopped coriander (dhania)
2 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
14 to 16 curry leaves (kadi patta)
2 tbsp thinly sliced garlic (lehsun)
2 tbsp grated jaggery (gur)
Coriander pachadi
- Coriander pachadi
- To make {span class="bold1"}coriander pachadi{/span}, combine the green chillies, tamarind, salt and 4 tbsp of water together and blend in a mixer to a smooth paste.
- Add the coriander and 3 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 {span class="bold1"}coriander pachadi{/span} immediately with idlis or dosas.
like coriander pachadi
- like coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney | South-Indian chutneys are very easy to make with a basic usage of onions, tomatoes, coconut and ingredients like chana dal, urad dal, red chillies. Also, a traditional tempering of curry leaves, mustard seeds enhances the flavor greatly. The chutneys can be relished as it is in a meal or along with breakfast/evening snacks like dosa, idli, Pongal, vadai etc. Our website has a huge collection of traditional and quick-fix South-Indian chutneys.
what is coriander pachadi made of?
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what is coriander pachadi made of? South Indian coriander chutney is made of 8 green chillies , roughly chopped, 3 tbsp tamarind (imli), salt to taste, 2 cups chopped coriander (dhania), 1 tbsp coconut oil or any other refined, 1/2 tsp mustard seeds ( rai / sarson), 2 tsp chana dal (split bengal gram), 2 tsp urad dal (split black lentils), 2 whole dry kashmiri red chilli , broken into pieces, 14 to 16 curry leaves (kadi patta), 2 tbsp thinly sliced garlic (lehsun) and 2 tbsp grated jaggery (gur). See below image of list of ingredients for coriander pachadi.
coriander paste for coriander pachadi
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To make coriander pachadi recipe | South Indian chutney | coriander chutney | cilantro chutney | in a mixer put 8 green chillies , roughly chopped.
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Add 3 tbsp tamarind (imli).
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Add salt to taste. We added 1/2 tsp salt.
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Add 4 tbsp of water.
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Blend in a mixer to a smooth paste.
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Add 2 cups chopped coriander (dhania).
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Add 3 tbsp of water.
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Blend coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | again to a smooth paste.
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Keep aside corainder paste.
making coriander pachadi
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Heat 1 tablespoon coconut oil in a non-stick kadhai.
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Add 1 tsp mustard seeds ( rai / sarson).
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Cook for a few seconds and let the mustard seeds crackle.
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Add 2 tsp chana dal (split bengal gram).
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Add 2 tsp urad dal (split black lentils).
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Add 2 whole dry kashmiri red chilli , broken into pieces.
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Add 14 to 16 curry leaves (kadi patta).
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Add 1 tbsp thinly sliced garlic (lehsun).
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Sauté on a medium flame for 1 to 2 minutes.
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Add the prepared coriander paste.
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Sauté on a slow flame for 2 minutes or till the oil separates.
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Add 2 tbsp grated jaggery (gur).
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Sauté coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | for another 2 minutes.
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Serve coriander pachadi | South Indian chutney | coriander chutney | cilantro chutney | immediately with idlis or dosas.
tips for coriander pachadi
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Ensure to saute the coriander paste on a slow flame only, else the paste might burn.
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Coriander pachadi goes well with any rice. Here we have served it with brown rice.
| Energy | 50 cal |
| Protein | 0.6 g |
| Carbohydrates | 4.9 g |
| Fiber | 0.6 g |
| Fat | 3.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 377.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 8.6 mg |
| Folic Acid | 6.1 mcg |
| Calcium | 14.4 mg |
| Iron | 0.3 mg |
| Magnesium | 8 mg |
| Phosphorus | 12.7 mg |
| Sodium | 4 mg |
| Potassium | 26.4 mg |
| Zinc | 0.1 mg |
Coriander Chutney ek zatpat and swadisth South Indian chutney Recipe mene tray ki muje bhut aache lagye
If you are bored of having that normal green chutney, you can try this as a variation and it really taste nice...sweet spicy and sour....