Kottimeera Pachadi

A flavorful South Indian chutney made with fresh coriander leaves, tamarind, and spices — perfect to pair with hot rice, dosa, or idli.

Ingredients

1. 2 cups coriander leaves, chopped
2. 5 dried red chilies
3. ¼ tsp asafoetida (hing)
4. Medium-sized ball of tamarind (seedless)
5. 1 tsp oil
6. 2 tsp urad dal
7. 1 tsp mustard seeds
8. Salt to taste

Instructions

1. Prepare the Spice Base

   • Heat oil in a pan over medium flame.
   • Add asafoetida, urad dal, and whole red chilies.
   • Fry until the dal turns golden brown and the chilies release a spicy aroma.
   • Remove and set aside once they start spluttering.

2. Temper the Mustard Seeds

   • In the same pan, add mustard seeds.
   • Allow them to splutter and then remove from heat.
   • Keep them aside separately to add later.

3. Make the Pachadi

   • In a mortar and pestle (or mixer grinder), add the chopped coriander leaves, tamarind, and the fried urad dal–chili mixture.
   • Grind or pound to a coarse paste without adding much water.
   • Mix in salt to taste.
   • Finally, add the fried mustard seeds and stir to combine.

4. Store and Serve

   • Transfer the chutney to a clean, dry jar.
   • Store in the refrigerator for freshness.
   • Serve with steamed rice, dosa, idli, or roti for a burst of herby-spicy flavor.