Today’s recipe is kothimeera-tomato pachadi(coriander-tomato), versatile chutney which goes well with many main dishes. I sometimes make similar chutney, but just doubling the tomatoes quantity and reducing the coriander leaves. Just by doing this you have completely different dish, I also change the name and call it tomato-kothimeera pachadi(tomato-coriander), I know very creative (jokes aside, the taste is completely different this way). As in all chutneys (roti pachadlu) I add mustard-methi-chilli powder (avamenthi podi).
Coriander washed and chopped.
Tomatoes and green chillies.
Wash, chop the tomatoes, and slit the green chillies.
Heat oil in a pan.
Once oil is heated, add coriander.
Cook 2 to 3 minutes,add tomatoes and green chillies.
Cook for 5 minutes. Add salt.
Cook another 7-8 minutes, until almost all the water is evaporated.
Add mustard/methi/redchilli powder.
Cook another minute.
Let this cool, grind. Check for salt.
Kothimeera-tomato pachadi is ready.
This coriander-tomato pachadi is really good with rice, and breakfast items like dosa, idli, vada. It also makes a pleasant variation on bread toast. Try spreading it as a thin layer before arranging veggies for your sandwiches.
Cilantro/Coriander – 1small bunch
Tomato – 4 small to medium in size
Green chillies – 10 to 15
Salt – as required
Bengal gram dal (chana dal) – 2 tsp
Blackgram dal (urad dal) – 1 tsp
Mustard seeds (rai, avalu) -1 tsp
Cumin (jeera) – 1 tsp
Red chilli – 1
Curry leaves – a few
Hing (Inguva) – a pinch
- Wash and chop coriander leaves.
- Wash tomatoes and cut into pieces.
- Add 2 tbsp of oil to the pan. Add coriander and cook for about 2 to 3 minutes.
- Add tomatoes and green chillies. Cook for about 5 minutes.
- Add salt and cook another 8 minutes.
- Add mustard-methi powder (avamenthi podi) and cook few more seconds and switch of the stove.
- Once this is cooled, grind (just takes few seconds) with little salt.
- Add seasoning with chana dal, urad dal, mustard seeds, jeera, curry leaves, and hing.