Tomato Kothimeera Kadalu Pachadi/Coriander Tomato Chutney

kothimeerakadalu-tomato-pachadi-andhra

I haven’t blogged for a while, been buzy with my kid’s spring break and became very lazy to blog.I have taken pictures to blog but didn’t post it here.It takes lots of commitment to blog regularly which I don’t have yet. Now back to the tomato kothimeera kadalu pachadi, I have got inspiration to use kothimeera kadalu after watching some cookery show where the chef had used kothimeera kadalu in his cooking.Since then I have been using them in making rasam and adding them to peanut chutney and etc. Yesterday while thinking about what to cook for dinner I came up with this idea why not make pachadi with kothimeera kadalu(Coriander stems) which i used to trash them all the time. You won’t believe how wonderful aroma the stems have compared to leaves. Trust me try it once and you’ll be hooked and it is like finding treasure in waste 🙂

Ingredients for Tomato Kothimeera Kadalu Pachadi(Coriander Tomato Chutney):

Kothimeera kadalu (Coriander stems) 2 handfulls( I have taken from 5 small bunches)

Plum Tomatoes 3

Green Chillies 8 o 10

Tamarind Paste 2 tbsp

Urad dal 1 tbsp

Chana Dal 1 tbsp

Cumin Seeds 1 tbsp

Mustard Seeds 1/2 tsp

Fenugreek Seeds 1/2 tsp

Hing 1/4 tsp

Salt

Oil

Making of Tomato Kothimeera Kadalu Pachadi(Coriander Tomato Chutney):

First wash kothimeera kadalu(Coriander stems) 3 to 4 times as they might have soil or sand in them.Chop them after cleaning

Chop tomatoes.

Take a pan and add tbsp of oil and fry urad dal,chana dal,mustard,fenugreek and cumin seeds on low flame. If the dal’s turn golden brown remove them from pan and let them cool a bit. (I forgot to remove from pan and continued to next step but still tastes good).

tomato-pachadi-dry-roast-dal

Now add oil to the pan and fry green chillies. Chop or slit green chillies while frying, this avoids them to burst or splutter and wont splatter into your face. Once green chillies are fried remove them from pan.

tomato-pachadi-roasted-chillies

Now add little more oil and add chopped kothimeera kadalu (cilantro stems) and saute for few minutes.

Tomato-kothimeera-kadala-pachadi-stems

Once they turn their color and if they are soft when touched add chopped tomatoes into the pan and fry till tomatoes are soft and cooked.

kothimeerakadalu-tomato-pachadi-fry

Let it cool for few minutes.

Grind dal’s first and then add green chillies and kothimeera kadalu and tomatoes into blender. Make a coarse paste.

Give tadka or popu with curry leaves and few mustard seeds and hing.

kothimeerakadalu-tomato-pachadi-andhra

Enjoy Kothimeera kadalu and Tomato Pachadi( Coriander Tomato Chutney) with steaming hot rice or dosa or idli.

It is fingering licking good 🙂

 

kothimeerakadalu-tomato-pachadi-andhra
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Tomato Kothimeera Kadalu Pachadi/Coriander Tomato Chutney

Making of Tomato Kothimeera Kadalu Pachadi/ Coriander Tomato Chutney
Course Brunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sravanthi

Ingredients

  • Kothimeera kadalu (Coriander stems) 2 handfulls
  • Plum Tomatoes 3
  • Green Chillies 8 o 10
  • Tamarind Paste 2 tbsp
  • Urad dal 1 tbsp
  • Chana Dal 1 tbsp
  • Cumin Seeds 1 tbsp
  • Mustard Seeds 1/2 tsp
  • Fenugreek Seeds 1/2 tsp
  • Hing 1/4 tsp
  • Salt
  • Oil

Instructions

  1. First wash kothimeera kadalu(Coriander stems) 3 to 4 times as they might have soil or sand in them.Chop them after cleaning
  2. Chop tomatoes.
  3. Take a pan and add tbsp of oil and fry urad dal,chana dal,mustard,fenugreek and cumin seeds on low flame. If the dal's turn golden brown remove them from pan and let them cool a bit. (I forgot to remove from pan and continued to next step but still tastes good).
  4. Now add oil to the pan and fry green chillies. Chop or slit green chillies while frying, this avoids them to burst or splutter and wont splatter into your face. Once green chillies are fried remove them from pan.
  5. Now add little more oil and add chopped kothimeera kadalu (cilantro stems) and saute for few minutes.
  6. Once they turn their color and if they are soft when touched add chopped tomatoes into the pan and fry till tomatoes are soft and cooked.
  7. Let it cool for few minutes.
  8. Grind dal's first and then add green chillies and kothimeera kadalu and tomatoes into blender. Make a coarse paste.
  9. Give tadka or popu with curry leaves and few mustard seeds and hing.
  10. Enjoy Kothimeera kadalu and Tomato Pachadi(
  11. Coriander Tomato Chutney)
  12. with steaming hot rice or dosa or idli.
  13. It is fingering licking good 🙂

Check out my other chutney recipes here.

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