Recipe Notes

KOTHIMEERU PACHADI

For this coriander chutney, here I took 3 bunches of coriander leaves, washed and chopped them.
Dice 2 tomatoes and 5-6 green chillies
Heat 1 teaspoon oil in pan
Add 2 teaspoons coriander seeds and fry
Add 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds and fry
Also add 2 teaspoons sesame seeds and fry
Add 7-8 garlic cloves and cut off the stove
Move this mixture into a plate and let it cool down
To the same pan, add diced green chillies and fry for a minute
Add 2 diced tomatoes and mix
Close lid and cook till tomatoes become soft
Add chopped coriander leaves and mix for a minute
Add 10 grams soaked tamarind and cut off the stove
Let this tomato -coriander mixture cool down
In the mean time, let's grind the previously prepared fried seeds mixture
To a mixie jar, add the prepared mixture and grind it into a powder
Then add the cooked tomato-coriander leaves mixture along with 1 teaspoon salt or salt to taste and grind it into a paste
Move this to a bowl
Lets prepare tempering now
Heat 1 tablespoon oil in pan
Add 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds and fry
Then add pieces of 2 dried chilles
As the dried chillies start to change colour, add curry leaves and fry
Add 1/2 teaspoon turmeric powder and mix
Add this tempering to the prepared coriander leaves chutney and mix
Coriander leaves chutney is ready to serve!