This Kothimeera Pachadi was something she makes when fresh coriander leaves are in season. We made this a while back when I noted it down. I had to revisit it again when I was thinking of chutneys.
Athamma is traveling now and will be back after a couple of months. Meanwhile, I know hubby dear misses his mom and her podis for sure. She has stopped regular cooking since a while, we keep requesting her to use her culinary expertise to make these chutneys and podis that she seem to have in her memory of her mom's cooking.
So try this delicious chutney, of course, go slow on the green chilies. Since it was for Hubby dear and supposed to be a spicy condiment, she specified that number. One can always reduce it.
Enjoy it with Dosa, Idli and I am guessing it should be good with rice and ghee as well.
Fresh Coriander leaves - 1 cup tightly packed
Green Chilies - 7 to 8
Onions - 1/2 cup
Tomatoes - 1/2 cup
Garlic - 7 to 8 cloves
Tamarind pulp a small marble size.
Salt to taste
Oil - 2 tsp
Dry Red Chilies - 3
Oil - 1 tsp
Mustard, urad dal - 1/2 tsp
How to make the Kothimira Pachadi
Wash and chop the coriander leaves. Heat a Kadai with oil, saute the onions, green chilies, garlic. Remove
Add chopped coriander leaves and saute till it gets cooked well. Remove
Next, add the chopped tomatoes and add salt do that the tomatoes get cooked fast and mushy.
Remove and cool all the ingredients before grinding. You can add the soaked and soft tamarind pulp directly to the mixer when grinding the other ingredients.
Pulse it a couple of times so that all the ingredients get nicely mixed and ground.
Heat a small pan with oil, temper with dry chili, mustard, urad and add this ground chutney, mix well.
Cool and store. This stays good for over a week when refrigerated.
This goes for the July Week 3, Cooking from Cookbook Challenge Group.