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Coriander chutney - kothiemmera pacahdi close up picture
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Kothimeera pachadi - Coriander chutney

Quick, easy and healthy cilantro chutney recipe ith sesame seeds and Indian spices. This chutney is versatile and can be used as a side dish for idly, dosa, as a dip or sauce and also with hot rice and ghee.
Course Chutney
Cuisine Indian
Keyword easy, healthy, Quick, Under 30 minutes recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Sravanthi

Ingredients

Instructions

  • 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 teaspoon of oil to the same pan and fry the green chili. This step is optional. You can add green chilis directly as well.
  • Now take all the ingredients except coriander leaves and grind it into a smooth paste or fine powder. If required add 1 or 2 tablespoon of water.
  • Add coriander leaves to the mixer grinder and make it into a smooth paste.
  • Transfer the kothimeera pachadi into a serving bowl.

Notes

  • This dish keeps well in the refrigerator for 2 days and 15 days to a month in the freezer.
  • You can use Peanuts or other seeds like sunflower, pumpkin seeds in place of sesame seeds.