An easy and healthy coriander chutney (Kothimeera pachadi)

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A healthy coriander chutney recipe with detailed steps.

Coriander chutney recipe – Unlike other chutney recipes on this blog, this is my recipe 😀 You can use this as a dip, sandwich spread, or have it with rice, dosa, idly, upma.

Coriander grows very well in the winter season and make the most of it by making this chutney. And not only coriander but all green leafy veggies also grow well in winters and it is the right time to eat them. Make delicious chutney recipes with greens and no one at home will refuse to eat them.

I have already posted a few healthy and tasty chutney recipes with leafy greens. Do check them out.

Malabar spinach chutney ( you can do this with regular spinach as well)
Amaranth leaves chutney (thotakura usiri pachadi)
Mint leaves chutney (traditional Andhra style pudina pachadi)

Main ingredients of coriander chutney…

Coriander leaves – fresh leaves make this chutney so flavourful and will be in vibrant green color. Use coriander leaves along with stems and as we are grinding this chutney in a mixer grinder. And never throw coriander stems, they too are nutritious. You can grind them along with pesarattu (moong dal dosa) batter. Coriander stems give a good flavor to the bland moong dal or green lentils. You can chop the stems and add it to the rasam just before switching off the stove. It gives a wonderful flavor to the rasam. You check ulavacharu recipe on the blog, a healthy and tasty rasam with horse gram or ulavalu.

Sesame seeds – tiny seeds that are a nutritional powerhouse. And it is very good to consume these sesame seeds in winter. So this chutney is a perfect recipe to make in winters.

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Coriander chutney recipe:

How to make kothimeera pachadi with step by step pictures:

• Wash and drain coriander leaves along with its stem.
• Dry roast the sesame seeds for a couple of minutes and keep them aside. They should just start to pop.
• Now dry roast cumin and fenugreek seeds till they are fragrant and keep them aside.
• Add tsp of oil to the same pan and fry the green chili. This step is optional.
• Now take all the ingredients except coriander leaves and grind it into a smooth paste or fine powder. If required add 1 or 2 tbsp of water.

• Add coriander leaves to the mixer grinder and make it into a smooth paste.

• Transfer the kothimeera pachadi into a serving bowl.
• I haven’t added a tadka to this coriander chutney but you can add make a tadka with tsp of oil, cumin seeds, mustard seeds and a pinch of hing. Add it to this chutney. I prefer tadka when we are eating this kothimira pachadi with rice.

Recipe notes and variations to this coriander chutney:

• If you plan to eat this kothimeera chutney with hot rice, add roughly chopped onions. Onions will be marinated and taste so good.
• You can make the same recipe with mint leaves but don’t add mint stems. They will be bitter in taste. I have a traditional Andhra style mint chutney recipe on this blog, do check it out.
• Instead of white sesame seeds, you can use black sesame seeds as well. Just the color will vary but the taste will be the same.
• Skip garlic to make a no onion no garlic coriander chutney. And instead of garlic, you can add little ginger too.
• You can use fresh raw mango or Amla or raw mango powder too in this recipe in place of lemon juice.
• Leftover chutney can be refrigerated and used for a couple of days.
• Adjust the thickness of coriander chutney according to its usage. Thick chutney will go good with rice, bhakri, and dosa. If you plan to eat this as a side for any snacks, dilute it with water and adjust salt.