Allam Kothimira Pachadi – Ginger-Coriander Chutney
I love coriander. Each of my visits to the rythu bazaar is incomplete without buying a bunch of farm fresh coriander. I have to buy it in spite of having some already lying in my fridge. So how do I use up the bunch lying in the fridge? Prepare allam kothimira pachadi!
This coriander based ginger chutney is one classic pachadi I keep returning to very frequently much to the annoyance of Satish who usually enjoys a wide variety of chutneys each week with idlis and dosas. Not that he doesn’t enjoy this chutney, its just that he feels that I make it pretty often.:) Obviously I will. You see, the coriander season is coming to an end here when there will be a shortage of fresh coriander and even if its available (quite rare) the price shoots up even for a small bunch. And I want to relish it as much as I can when in season.:)
Am not one to be deterred by lack of fresh coriander because the mango season is just around the corner.:) Yay! Just replace the coriander leaves with some grated green mango and you have an irresistable lip-smacking pachadi to go with rice.
I love the flavors of this fragrant tangy-fiery-sweet chutney. Yes, its fiery and if your one who just can’t take spice, cut down on the size of ginger piece and chillis but do add either a dried red or green chilli. It sure gives a distinctive taste to the pachadi. Makes a great pachadi with idlis and dosas but also goes well with hot rice and a dollop of ghee. Just remember to reduce the quantity of water while grinding to make it more like a thick coarse paste if preparing to eat with rice. Be sure to use clear, smooth tender ginger root and not the mature or shrivelled looking one. When you slice the ginger, your knife should cut through smoothly without much effort.
Allam-Kothimira Pachadi Recipe
Prep & Cooking: 15-20 mts
Serves 2-3 persons
Cuisine: Andhra
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1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)
1 tbsp grated coconut (optional)
1 big bunch chopped coriander leaves (about 1 1/2 cups)
1 tbsp split black gram dal (minapa pappu)
1 tsp bengal gram (senaga pappu) (optional)
1 tsp coriander seeds
1-2 green chillies (adjust to suit your spice level)
1-2 dry red chillis (adjust to suit your spice level)
big pinch asafoetida (hing)
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water (adjust)
salt to taste
1 tbsp oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp split black gram
6-7 fresh curry leaves
1 tsp oil or ghee
1 Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates. Add the coriander seeds and toss for 15-20 secs. Add the red chilli and green chillis and saute for a few secs more. Finally add the asafoetida and immediately remove and keep aside.
2 In the same pan, add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Add the coriander leaves and saute further for a minute. Remove from heat and cool.
3 Grind the roasted dal mixture, sauteed ginger-coriander, grated coconut, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.
4 Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning to the ground pachadi. Serve with idlis, dosas or rice.
Kitchen Notes:
Reduce the water to a few tbsps for a thicker pachadi to go with rice. You can even add a few curry leaves (8-10) while stir frying the ginger and coriander leaves. A variation is the use of mango-ginger (mamidi allam) in place of ginger root.
By Sailu • Mar 9th, 2007 • Category: All Recipes, Andhra Recipes, Chutney & Pachadi Recipes, Vegetables, Vegetarian Recipes
hey sailu!! i am coming home to taste those wonderful idlis and chutney!! woh!!!
they look absolutely delicious!! and btw can we make this chutney for pesarattu b’coz i am having a small party tonite and already made the batter, can u pls suggest.any advice truly appreciated!!
Your most welcome, Padmaja.
Yes, it makes a great chutney with pesarattu and its going to be a hit for sure. Its a spicy chutney, adjust the ginger/chillis according to your spice levels. You wouldn’t want your friends in tears..:)
thank you sailu and will definitely update u in the evening!!!
Hi Sailu,
I wish you post the recipe for the idle too. They look so yummy!
Here’s the link on how to make soft and fluffy idlis, Usha.
Yummy!!! I love ginger with dosa or Idlai. I make it with Tatte idli usually. I love your photos Sailu, perfect!
Sailu..mee posts lo you make it sooo clear what I am missing staying away from home…this one is a favorite chutney of mine, but surprisingly I never made it myself after coming here !! And mangoes !! I would so want to just come down there to buy a crate of alphonsos !! Amma mavidi-allam tho kuda ee chutney chestharu.
Mamidi allam tho ee chutney chaala baavuntaadi. Oh! how I wish I could parcel some alphonsos to you, Priya.
Hi Sailu,
I usually make coriander chutney and ginger chutney seperately. But haven’t tried combining both. Will sure do. Idlis looks sooo soft.
Excellent combo for idlis and the presentation is so nice as usual. Viji
Gingery flavour with cilantro sounds delicious, Idlis are sooo yummmmmm!
Hi Sailu,
I tried your recipe for onion pakoda some time back.It came out so well that whenever I am looking for recipes on the net, I make it a point to check you out.
I saw the Coriander Pachadi recipe yesterday evening, and it inspired me to go to the local Farmer’s market and get big bunches of coriander! Really looking forward to making this yummy recipe.
Great recipes and awesome presentation. Keep up the good work!
Thanks for dropping by and leaving your comment, Sue. I’m glad you enjoyed the onion pakoda and hope you enjoy the coriander chutney.
Dear Sailu
I have send you an email in your email id published in your About me section. Just check!
hey sailaja , i recently started food blogging , the idlis look perrrfect……ur blog looks beautiful …gud job
Welcome to my blog, Rahin and thanks for leaving your comment. I will definitely check out yours.
You are a perfectionist.. where do u get so much enthu..
very nice pics .. and yummy.. reminds me of my hometown.. my mom also makes nice idlis with yummy yummy pachchadis.
I suggest, you use watermark for your photos. Even if someone flicks the photos, your website address will be visible on the photos.. one way to restrict plagiarism.
Looks like watermarking is the only solution in sight right now. Thanks for your suggestion, Lalith.
Your Idli photos are so beautiful they gave me a massive craving for idlis. And there is no way I can make some immediately. Its not fair.
ah… that looks really delicious. this is something i make quite often. but mine looks very green coz of coriander leaves. how did u manage to get this colour?
Now how about ur idli recipe sailu. they look so soft and fluffy.
Reduce the quantity of coriander leaves and add red chillis. But then if you prefer a less spicy pachadi I suggest you increase the quantity of leaves and lessen the chillis as ginger is pretty fiery.:). Idli is all in the fermentation, Sups. 1 cup of urad dal : 2 cups idli ravva and fermentation is very imp and the batter should rise well. Before making idlis, mix the batter with salt and baking pwd (optional) in only one direction. I used to use baking pwd but not anymore.
Oh my Sailu! The pictures look delectable! I love allum in any form! Especially with Pesrattu/Upma combination allum pachadi is our favorite! This recipe is new to me! I will giv eit a try soon.. I have allum and fresh coriander in my fridge!
Love your pictures!
Cheers,
Latha
hello Sailu garu,
You idlis and Chutney looks so tempting. I will make them tomorrow.Last time i tried you curry leaves powder. It came out quite good.All my north Indian friends liked it somuch.
What to say? as usual looks very good. We make a kind of sweetish coriander chutney(gojju) usually served with meal as side dish. I will try your version soon.
Hi Sailu
Mmm. Delicious. Cannot wait to try it. I have never tasted this chutney before.
Your idlis look wonderfully soft and spongy..and that chutney..well, let’s just say I need to try this soon!
knock-out Ginger-Coriander Chutney…looks fantastic…thanks for sharing…
beautiful recipe and pictures.
Hi Sailu, what a positively deliciious-looking plate… so inviting! My appreciation for chilis has grown to where I think I’ll try this just as written! Thanks for sharing — just lovely!
The fluffy white idlis looks so good Sailaja, very nicely presented as always
Interesting combination of ginger and coriander. i had ginger chutney only after marriage… its not common in TN. ginger chutney is too pungent for my taste and i like the idea of adding coriander to it. I will def try this chutney with idlis.
Hi sailu,
The idli link is not working. Thanks any way.
Its working on my end, Usha. Try again.
hi sailu, made this chutney the other day and it was amazing!!
i am so fussy when it comes to chutneys, i can’t have anything else other then coconut chutney with my idlis but urs made it more delicious!!
thank u so much!!
padmaja
Hi Sailu,
Really i am satisfied with your all recipes, recently i tried the recipe of Quesadilla’s, coriander chutney, they were amazing, really i ate more. Your sweet delicious recipes make me feel like mom’s hand food, I’m very thankful to u for providing all these varieties to us with pictures. really sailu, seeing the recipes with pictures i can’t stay, it makes me prepare at that time and seeing the pics my mouth is watering all the time.
Sailu Very very thanks to provide these for us and pls provide some tiffins without deep oil frying.
with always like ur dishes……….
Kavitha.
Hey Sailu,
Just tried this chutney. It was very yummy. Thanks for the recipe. Btw the link to idlis does not work for me either.
Hi sailu! your chutney is really wonderful. my husband asks for this chutney everyday. everyone at my home can never forget the taste of this chutney. your curry recipes are also very nice. pls give some more tiffins recipes. thank you! thanks a lot ….. Devi
how to make idlis … i live in USA … everytime i try they are hard and tasteless … i have no idea of propotion and wht kind of rice goes in .please help …
Hi sailu, I liked your recipe, but my husband doesnt like sweet in pachadi. so can I prepare the pachadi without jaggery, please suggest me.
Yes, you can avoid jaggery and reduce the chilli content considerably.
Wow! This is mouth watering! Must ask M to try it with the idlis she is making this weekend.
Thanks for sharing.
arun
Very nice I like it.
Hai Sailu..Tht looks yummyy…i have the idli batter ready right now..wanna make this chuntney immediately..but,i dont have coriander seeds right now..can i make without that or is ther any substitute? please tell me..i just cant wait to make this…Thank u soooo much Sailu!
You can make it without coriander seeds for this time, its ok.:)
hi sailu your recipe are very easy to prepare and tasty keep positing your new recipe.
Hi Sailu..Made this today with Wheat Rava Kichdi from vcuisine. The combination was amazing.
This is my favorite chutney from my childhood.
I made it by following the above directions. It came out exactly as it used to taste in the restaurant.
I have been missing this chutney for a very long time and because of you I was able to have the taste back.
Thanks for this recipe. SUPERB!!! SUPERB!!! SUPERB!!!