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
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
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
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.