Coriander Pickle (Kothimeera Pachadi)
Today, I will be showing you how to make kothimeera pachadi – my style. It can be made as spicy as you would like. This is also one of my most requested recipes to be made. This is in a similar style like pulihora gongura pachadi, because of addition of tamarind and letting the tamarind boil.
This is the way we go about making it…
In a pan, add a bit of oil. When it is warm enough, add mustard seeds.
Fry them for a minute or so, and when they start to splatter, immediately add methi seeds and fry them. When methi seeds turn light brown, add red chillies and fry them for a minute or so.
Keep this aside in a bowl. When it is cool enough, grind these three ingredients and keep it aside.
Now add 2 tbsp of oil in the same pan and add chopped and washed coriander.
Cook for about 5 minutes.
When water is almost evaporated and coriander looks cooked, add tamarind pulp.
Cook for a minute and then add mustard/methi/red chilli powder, and salt.
Taste and see if additional spice is required. If necessary, add red chilli powder.
Let this cook until the tamarind is absorbed which might take around 5 minutes. If the tamarind pulp was thick this does not take much time. But don’t worry, if the tamarind pulp is little watery, it just takes longer.
At this stage typical seasoning can be added with urad dal, mustard seeds, jeera, red chillies, curry leaves, and hing.
Serving Suggestion: This goes really well with hot rice and as a side in curd rice.
Cilantro/Coriander – 1-2 big bunches (3 small Indian coriander bunches)
Tamarind – lemon size (soak and take the pulp)
Mustard seeds (Aavalu, Rai) – 1 tsp
Fenugreek seeds (Menthulu, Methi) – 1 tsp
Red chillies – 10 to 15
Red chilli powder – as required
Salt – as required
Blackgram dal (urad dal) – 1 tsp
Mustard seeds -1 tsp
Cumin (jeera) – 1 tsp
Red chilli – 1
Curry leaves – a few
Hing (Inguva) – a pinch
- Wash and chop the coriander.
- Soak tamarind, and take the pulp.
- Fry mustard seeds, methi seeds, and red chillies in a bit of oil. Once cooled, grind and keep it aside.
- Add 2 tbsp of oil to the pan. Add coriander and cook for about 5 minutes.
- Add tamarind pulp, mustard/methi/redchilli powder, and salt. Add chilli powder if additional spice is needed.
- Cook until tamarind is evaporated.
- Add seasoning with urad dal, mustard seeds, jeera, curry leaves, and hing.
- As we are adding tamarind and boiling, this gives the taste of ‘niluva pachadi’, that is pickle which has longer shelf life.
- Note that we are not adding any water to prepare this chutney. Even the water content in coriander is cooked very well. Tamarind pulp is boiled. Because of all these factors, this does stay longer.
- I have taken a flat skillet to prepare this and mostly used med-high temperature on my stove.
- If Indian style kadai is used I have noticed that it takes longer to fry/cook the coriander in the initial stage and also when the tamarind is added.
- But the trick to make this chutney/pachadi really tasty is to let the water and tamarind evaporate by cooking it long enough.
- Also, be liberal with oil while seasoning.