A South Indian recipe of making coriander chutney flavored with tamarind.

KOTTIMEERA PACHADI

#myrecipe

By Pooja Sanghavi

Feb, 23rd

580

Servings

2 persons

Cook Time

15 minutes

Ingredients

7 - 9

Ingredients

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind,
free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

Instructions

●Heat oil in a pan and add asafetida, urad dal and whole red chilies in it. ●Take them out and keep aside once they start spluttering. ●In the same oil, fry the mustard seeds and keep them aside separately
●Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds. ●Store in a jar and refrigerate.

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