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Coriander Chutney (Kotimira Pachadi )


2 big bunches of fresh coriander leaves (washed and chopped)
5 green chillis (slit lengthwise)
2 dry red chillis
1/4 tsp cumin seeds
2 tbsp tamarind paste
1 tbsp urad dal
1 tbsp channa dal


Seasoning- 1 tsp mustard seeds, few curry leaves,
1. Heat 1 tbsp oil in a pan. Add cumin seeds, let them splutter.
2. Add the dry red chills, urad dal and channa dal and fry for 3 mintues till brown.
2. Add chopped coriander leaves , green chillis and fry for 3 minutes. Cool.
3. Grind the fried coriander leaves with salt tamarind paste. Add water is required.
4. Heat 1 tsp of oil in a pan. Add the ingredients for seasoning and fry till brown.
5. Add to the coriander chutney.
6. Serve with idli/dosa/vada/upma and hot steaming rice and ghee
Raw Coriander Chutney (Pachi Kothimiri Pachadi)
2 big bunches of fresh coriander leaves (washed and chopped)
4-5 green chillis (slit lengthwise)
2 tbsp tamarind paste
1 tsp sugar
Grind all the above ingredients and use the chillis according to your spice standard.This chutney has a tangy taste and goes well with idlis/dosas and any tiffin of your choice.This is an excellent dip for bajjis, stuffed mirchi bajjis and goes best with Andhra special Pesarattu(moong dal dosas).

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