Kothimira Perugu Pachadi – Coriander Curd Chutney


A classic, versatile, refreshingly cool yogurt based chutney is Kothimira perugu pachadi which works great as a dip, a chutney with dosas, a raita with flavored rice or a simple pachadi with rice. One that can be prepared with effortless ease, a simple combination of fresh coriander, coconut and yogurt and perfectly seasoned with spices that further accentuates the chutney’s distinctive taste. A herby flavor with sweet overtones and green chillis providing a subtle spice kick – a pachadi that is sure to titillate your taste buds.

Kothimira Perugu Pachadi Recipe

Preparation: 10-12 mts

Serves 3-4 persons

Cuisine: Andhra

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1 Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
2 Transfer the ground paste onto a serving dish and combine with beaten curd.
3 Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
4 Serve with white rice or rotis.

Kothimira perugu pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  coriander leaves
  •   yogurt

 Ingredients

  •   2 cups packed fresh coriander leaves
  •   3/4 cup grated fresh coconut
  •   1-2 green chillis
  •   1 1/2 cups thick curd (adjust according to consistency required)
  •   salt to taste
  • For seasoning/poppu/tadka:

  •   1/2 tsp mustard seeds
  •   pinch of hing/asafoetida (optional)
  •   8-10 fresh curry leaves
  •   1/2 tsp split black gram (minappa pappu)
  •   1/2 tsp chana dal (optional)
  •   1 dry red chilli, de-seed and tear (optional)
  •   1/2 tsp oil

Method for making Kothimira perugu pachadi

Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
Transfer the ground paste onto a serving dish and combine with beaten curd.
Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
Serve with white rice or rotis

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38 thoughts on “Kothimira Perugu Pachadi – Coriander Curd Chutney

  1. I love this chutney.When I was in M’lore, they used to serve this thin Coriander-Yogurt chutney with Neer dosas, always loved it.Looks great Sailu!:))
    Your Set dosa entry post is up.

  2. @anonymous: That is the versatility of these ingredients. And if u don’t like what Sailu is doing, thats fine but atleast don’t leave comments like that.

    @Sailu:Sorry couldn’t resist myself. Had to reply him/her back.

  3. Mam ,

    I am very very happy that atlast i have found a very good website ..

    but 1 request is i suggest u to write the names of all ingredients in telugu also . That would be very helpful.

    Thanks ..

  4. To the above perugu pachadi, you can add fried okras. Thats typically what my mom makes.
    Cut okras into thin pieces and fry them in ghee for a couple of mins. After the pachadi is done, add the fried okras. Tastes great!

  5. hi Sailu,
    am gonna try this one tomorrow!! and i started to cook a year ago as far away from home… but now ur site has become an everyday reference for me to try out new food and also authentic ones… am really thankful for ur contribution to the public.. thanks a ton!! even i can cook ๐Ÿ™‚

  6. Namaskaram Sailaja-garu,

    I’ve just tagged you for the Fantastic Four meme – as best I could see you have not been tagged yet.

    Vizag is my husband’s native place, and your veg recipes take me there in the blink of an eye.

    This is completely voluntary, of course, so do let me know if you would prefer not to participate, or if you already had.

    More info on my foodblog, ruchi chuchu

  7. Hello sailu garu, first time ever I’m leaving a reply to anyone :), I tried your recipe and it came our very well, my hubby liked it :), thanks for the good post.

  8. Sailu garu, meeru post chesina vantalanni try chesthu unnanu and try chesinavanni chala baaga kuduruthunnayi.. 3 months back mee website dorikindi.. roju mee website okkasarina chusthamu.. mee kotha vantala kosam wait chesthunnamu.. Please kottavi emina post cheyyandi..

  9. Dear Sailaja, Thats another yummy recipe…simple and tasty. We love adding a dash of mustard paste (mustard soaked for 10 minutes and ground along with other ingredients for paste) to this recipe. Quite a favourite at home. Never added chana dal in baghaar, that sounds and looks good.

  10. Hey Sailaja, How come you are quiet for so long. I am eager to see your next receipe up soon. Hope things are good at your side.

  11. dear sailaja
    loved the chutney,thanks for sharing,coming here after along time..
    miss your posts and recipes
    wishing u and ur family happy christmas and new year
    hugs and smiles
    jaya

  12. can we preserve this chutney for few days? if so , how many days?

    Its best eaten fresh. Since we use coconut in it, I wouldn’t suggest preserving it.

  13. Hi Sailu,

    Can we use dry coconut instead of a fresh one if not available?

    Arpita

    No, you need to use fresh grated coconut, Arpita.

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