Coriander Tomato Chutney/Kothimeera-Tomato Pachadi

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.

img_20170123_144012196

Tomatoes and green chillies.

img_20170123_144435229

Wash, chop the tomatoes, and slit the green chillies.

img_20170123_144930523

Heat oil in a pan.

Once oil is heated, add coriander.

img_20170123_145425685

Cook 2 to 3 minutes,add tomatoes and green chillies.

img_20170123_145519477

Cook for 5 minutes. Add salt.

img_20170123_145954419

Cook another 7-8 minutes, until almost all the water is evaporated.

img_20170123_150356394

Add mustard/methi/redchilli powder.

img_20170123_150551976

Cook another minute.

img_20170123_150701960

Let this cool, grind. Check for salt.

img_20170123_155650319

Add seasoning.

img_20161214_175311597

Kothimeera-tomato pachadi is ready.

img_20170123_160219474

 

img_20170123_160317013

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.

 Ingredients:

Cilantro/Coriander                               – 1small bunch

Tomato                                                  – 4 small to medium in size

Green chillies                                         – 10 to 15

Salt                                                            – as required

Seasoning:

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

 Method:

  • 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.

 

Advertisements

6 thoughts on “Coriander Tomato Chutney/Kothimeera-Tomato Pachadi

  1. I made this and it was so tasty. Instead of cooking coriander in the beginning, I just sauted for a minute at the end to retain it’s green color. Your pics are very clear n colorful. Keep publishing new items. All the best.😃

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s