vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coriander Chutney Recipe

Coriander chutney recipe
CHINESE PICKLED VEGETABLES

Chinese Pickled Vegetables

How to make Chinese PICKLED VEGETABLES?How to cook Chinese PICKLED VEGETABLES?Learn the ...

BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...

FATTA FAT CHUTNEY - LIME CHILLI GINGER CHUTNEY

Fatta Fat Chutney - Lime Chilli Ginger Chutney

This traditional chutney is a preserved chutney made with lime pieces and chilies....

FATTA FAT CHUTNEY -RAW ONION AND JAGGERY

Fatta Fat Chutney -raw Onion And Jaggery

Onion chutney is a great accompaniment to wada,idli, dosa, upma and even appams. It is v...

RED SORREL LEAVES CHUTNEY

Red Sorrel Leaves Chutney

This is a leafy chutney, It is sour and tasty chutney and can be served with rice. Can pr...

INDIAN CRANBERRY WATER CHUTNEY

Indian Cranberry Water Chutney

This is a Indian cranberry water chutney, it is served with roti or as a sauce. ...

Coriander Chutney Recipe Recipe, How To Make Coriander Chutney Recipe Recipe

Coriander pachadi is a very popular and refreshing Indian condiment accompanied with samosa, seafood to any variety of Chaat.

Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little ghee over... Read More..

About Recipe

How to make Coriander chutney recipe

(1 ratings)
4 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Coriander chutney recipe
Author : Vahchef
Main Ingredient : Coriander leaves
Servings : 4 persons
Published date : November 17, 2016


Ingredients used in Coriander chutney recipe
• Coriander leaves/kothimeera - 2 bunch.
• Salt - to taste.
• Coconut - 3 cup.
• Green chilies - (10-12) numbers.
• Asafoetida - 1/4 tea spoon.
• Lemon or tamarind - 1 number.
Method:
  • Clean the coriander leaves, chop them finely and keep aside.
  • In a blender, grind these coriander leaves, coconut, chilies, asafoetida, and salt with a limited amount of water so that the paste remains in the thick consistency.
  • Check the taste of chutney then add chilies and salt as you want.
  • Squeeze lemon juice in the chutney and refrigerate it.





Cooking with images





Articles


Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little ghee over it. We can easily make these chutneys in the home, with coriander leaves which is fantastic combination with rice or dosa or idly.

 This traditional Indian chutney is very adaptable and accompanies most meals and tastes wonderful on cookies, snacks, barbequed chicken, fish, chips. No Indian food is finished without having freshly prepared chutney. Customarily offered with curry along with other side dishes in the traditional Indian meal/thali to distinction the tastes.

Coriander/ Korhimeera pachadi is an extremely easy recipe made from fresh cilantro leaves, green chilies, garlic, tamarind, channa dal and sesame seeds. Coriander pachadi is a superb and extremely versatile recipe which can be combined with any vegan snacks or meat preparations. There are various variations of making the cilantro pachadi. In south India they prefer fresh coconut to the chutney and roast all of the spices gently in order that it provides a delicious fragrance and can make it much more strong and welcome.

Coriander or Cilantro or Kotmira or Kothamalli not just has these popular names but are also referred to as by many other names by their location in India. Cilantro, explains the very first or vegetative phase of the plant's lifetime. As soon as the plant blossoms and grows seeds, it is known as coriander. Fresh Coriander leaves are substantially utilized in numerous recipes around the world. It's an incredible flavored herb with vast sensitive lacy green leaves along with a strong aroma. Even though cilantro and coriander seeds range from same plant, their tastes are not the same and can't be substituted with one another. They have their very own exclusive flavor. Coriander is generally used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian delicacies. Coriander is accessible all year around and therefore the coriander pachadi can be produced at any time as well as any season.

 Usually it is prepared fresh and customarily offered with curry along with other side dishes in a conventional Indian meal to distinction the tastes. It may be prepared in a number of ways. You can modify the tangy and spicy taste according to your option.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

pushpaveni ramadass Posted on Sat Jan 31 2015

Your recipes are good and easy to follow.

Reply 0 - Replies
profile image

pushpaveni ramadass Posted on Sat Jan 31 2015

Your recipes are good and easy to follow.

Reply 0 - Replies
profile image

pushpaveni ramadass Posted on Sat Jan 31 2015

Your recipes are good and easy to follow.

Reply 0 - Replies
profile image

vahuser Posted on Sun Nov 06 2011

Beautiful and Yummy

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter