Pachi Kothimira Pachadi – Raw Coriander Chutney

Pachi Kothimira Pachadi with Pesarattu

Regular readers of my blog will know that I’m a huge fan of fresh coriander leaves. Pachi kothimira pachadi is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw food side dishes, makes a excellent pachadi with famed Andhra Pesarattu. This humble pachadi with a tangy-sweet flavor due to the tamarind and jaggery and subtle spice taste of the green chillis, is prepared by grinding raw coriander leaves with tamarind and green chillis.

Garden fresh coriander leaves

Pachi Kothimira Pachadi Recipe

Recipe source: Amma

Preparation: 8-10 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

2 1/2 cups packed fresh coriander leaves

2-3 green chillies (increase or decrease to suit your spice level)

large gooseberry sized tamarind (soak in 2 tbsps warm water)

1 tsp jaggery or sugar

salt to taste

1 Grind the coriander leaves, tamarind, jaggery, green chillies and salt to a smooth paste. Don’t add any water. Remove onto a bowl.
4 Serve with hot pesarattu, dosas or idlis.

Raw Coriander Chutney

Pachi Kothimira Pachadi – Raw Coriander Chutney

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  coriander leaves

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31 thoughts on “Pachi Kothimira Pachadi – Raw Coriander Chutney

  1. This looks very nice sailaja, believe me yday only I soaked whole moong dal to make pesrattu :). I had this dosa first time and we both liked it. So will try at home.

  2. Looks really yummy dear.. I’m a new visitor to this site and I love this one. Believe me, after visiting your site, I stopped searching for recipes on net….

  3. Hi Sailu,
    ur Kothmira pachadi is quite healthy and look yummy too…thanks for sharing:) I also love Coriander and always have it in my kitchen.

  4. there is north indian version of this where mint leaves and onion are also added. but this certainly gives a very different flavour.

  5. I’m also a huge fan och fresh coriander leaves! I simply love it!
    I hope you don’t mind me making links to your blog, filled with delicious recipes, on my own blog. Unfortunately my blog is in swedish though, but, fortunately most of my readers understand english 🙂 I’ve tried some of your recipes with great satisfaction and I will love to share it with others.
    I’ll keep coming back to your blog!

    /Ã¥sa

    Thanks for dropping by, Asa. I’m happy to learn that you tried the recipes and want to share with others. You most welcome to share the links on you blog and do keep coming back.:)

  6. Hey sailu

    Welcome back..

    Nehal is lucky to have you as his mummy, who is so very talented and immensely creative. My wishes to nehal, hoping his each year turns more interesting and funfilled.

    Well seeing ur pic would be great,but its a dream :).. As of now i would be satisfied if you could blog ur son’s party pics. If you can pls do it..

    Rest ur recipes, always a hit.. Every recipe exciting and intriguing than the previous one.

    Your alltime fan 🙂

    Take care

    Meeraa

  7. Hi Sailu,
    This is the first time I am writing to you, but believe me, from 6 months or so, I visit your blog as regularly as I visit my gmail account. I love your blog, the healthy and scrumptious recipies, and delightful pictures. It is great help for a novice like me, just married and moved from Mumbai to Folsom, California.
    A day before, I prepared the dosa batter. Dosas could be spread very nicely on griddle when I made them after the batter was fermanted. But they did not come out well, could not be spread thinly on griddle after I had refridgerated the batter. Do we need to take out the batter from fridge 3-4 hrs before we want to prepare the batter?
    An answer to this question will be greatly appreciated..
    Thanks in advance,
    Sonal

    Thank you for your sweet words, Sonal and I’m glad my blog is of help to you.:)
    You should not have any issues with refrigerated dosa batter, Sonal. Maybe you could take it out a few minutes before preparing dosas. Add a few tbsps water to the batter and combine well. Heat the griddle well and do the sprinkle test and reduce heat and then pour the batter and prepare the dosa. Hope this helps, Sonal.

    1. Hi Sonal, if still your not able to make dosa, you may add 2-3 spoons of rava to the dosa batter. this will work.try this.
      Sandhya

  8. Thank you so much Sailu,
    I followed your advice and things shaped up very well, literally 🙂
    Thanks again.. Look forward to your new recipe.

    Sonal

  9. Hello Sailu, I am a huge fan of your blog. I was posting about tomato upma on my blog, and used a pic of yours as well as adapted your recipe. I have of course given you the credit for it, but also wanted to let you know. Keep the good work going!

  10. hi sailu,
    i tasted the same chuyney made by my grandma when i was a child. Love this chutney but don’t know how to make it. I used to wait next to the maid until she finishes grinding it and have the first spoon. It was so yummy. Searching for this recipe and finally got it here. Thanks for sharing the nice recipe.

  11. Literally an 8-10 min, no cooking involved recipe.
    Served with Dosas – Can’t go wrong with that!
    This turned out great as well. Thanks Sailu.

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