Last week, during my "almost weekly" trips to the store, I found very good Coriander / Cilantro. It was fresh, green and telling me to take it home. Normally, I would have bought 1 bunch and gone. But this time, I took home 3 bunches.
When I got home, I washed, chopped and froze 1 bunch in ice cube trays. Another bunch, I washed, chopped, wrapped in a tea towel, put it in an air tight container and put it in the fridge.
Then I called up my pinni (mom's sister) and asked her how to make Kothimir pachadi and made it. It was then that I realised that its not so difficult to make pachadis / chutneys. I have never tried making and it wasn’t that difficult.
It is a little time consuming. Otherwise, its quiet easy.
1 big bunch of Coriander – washed and chopped (I used leaves and stems)
2 tsp Coriander Seeds
2 tsp Cumin Seeds
10 Red Chillies
1 tsp Tamarind Concentrate
2 tbsp Oil
Salt to taste
2 tsp Chana Dal
1 tsp Split Urad Dal
10 - 15 Curry Leaves
2 Dry Red Chillies split in half
1 tbsp Garlic Paste / 3 Nos Garlic crushed
2 tbsp Oil
- Heat 1 tbsp oil in a pan.
- Once the oil is hot, add the Coriander Seeds, Cumin Seeds and Dry Red Chillies (10) and fry till they are golden brown.
- Take it off heat and cool and grind it to a powder in a mixie.
- In the same pan, add the other tbsp oil and add the Coriander leaves and fry till they wilt. If the stems are a little thick, add the stems and fry for some time before adding the leaves.
- Once the coriander leaves wilt, remove from heat, cool and grind it along with the above powder to a paste. I did not make it a smooth paste. The texture depends
- In a separate pan, add to tbsp oil and do the tempering in the order given under "For tempering"
- Now add the tempering to the paste and mix it well.
- Store in an air tight glass jar.
- Serve hot with rice and ghee.
Note: Make sure you always use a clean, dry spoon when scooping out the chutney.