Name: Kothimeera pandu mirapakaya pachadi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Pandu Mirapakaya/ red chillies – 250 gms.; Kotmir/ coriander leaves – 3 large bunches; Oil – 100 ml.; Water – 250 ml.; Tamarind – fist full; Crystal salt – ½ cup; Garlic cloves – 4-5 tbsp.; Turmeric powder – ¼ tbsp.; Fenugreek seeds and mustard seed powder – 1 ½ tbsp.; Coriander powder – 1 tbsp.; Moong dal – 1 tbsp.; Chana dal – 1 tbsp.; Mustard seeds – ½ tbsp.; Cumin seeds – ½ tbsp.; Dry red chilies – 6 No.; Curry leaves – 2 tbsp.

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Kothimeera pandu mirapakaya pachadi is a traditional Indian chutney or condiment that is made using ripe red chili peppers, coriander leaves (kotmir), tamarind, and a few other ingredients. Learn how to make this recipe with our step by step image instructions.

The chutney has a spicy and tangy flavor and is commonly served as an accompaniment to a variety of Indian dishes. To make Pandu Mirchi Kotmir Pachadi, the chili peppers are first roasted and then ground into a paste along with coriander leaves, tamarind, and other seasonings such as salt, cumin seeds, and garlic.

Some variations of the recipe may also include grated coconut or roasted peanuts for added flavor and texture. The resulting chutney can be served as a dip for snacks such as samosas or pakoras, or as a side dish for main meals such as biryanis or curries. It is a versatile condiment that adds a burst of flavor and heat to any dish.

Contents

Tips to help you make the perfect kothimeera pandu mirapakaya pachadi:

Choose ripe and fresh pandu mirchi (red chilies) and coriander leaves for the best flavor.
Wash the chilies and coriander leaves thoroughly and pat them dry with a clean kitchen towel.
Remove the stems from the chilies and chop them roughly. Make sure to wear gloves to avoid any skin irritation caused by the heat of the chilies.
Heat a tablespoon of oil in a pan and add mustard seeds, cumin seeds, and curry leaves. When the mustard seeds start to splutter, add the chopped chilies and sauté for a few minutes.
Add chopped coriander leaves, grated coconut, tamarind paste, salt, and a little bit of water. Mix well and let it cook for a few minutes.
Once the mixture cools down, blend it to a fine paste in a mixer or food processor. Add a little bit of water if required.
Transfer the chutney to a serving bowl and serve with hot rice or as a side dish with any meal.
Adjust the spiciness of the chutney by adding or reducing the number of chilies used.

Remember, Pandu mirchi kotmir pachadi is a spicy chutney, so adjust the amount of chilies according to your taste preference. Enjoy your delicious and flavorful chutney!

Kothimeera pandu mirapakaya pachadi

PanduMirchi Kotmir Pachadi is a traditional Indian chutney or condiment that is made using ripe red chili peppers, coriander leaves (kotmir), tamarind, and a few other ingredients.

Course Pickle

Cuisine Andhra

Keyword Pandu Mirchi Kotmir Pachadi

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 1 Medium Jar

Author Uppada Lakshmi

Ingredients

Pandu Mirapakaya/ red chillies – 250 gms.
Kotmir/ coriander leaves – 3 large bunches
Oil – 100 ml.
Water – 250 ml.
Tamarind – fist full
Crystal salt – ½ cup
Garlic cloves – 4-5 tbsp.
Turmeric powder – ¼ tbsp.
Fenugreek seeds and mustard seed powder – 1 ½ tbsp.
Coriander powder – 1 tbsp.
Moong dal – 1 tbsp.
Chana dal – 1 tbsp.
Mustard seeds – ½ tbsp.
Cumin seeds – ½ tbsp.
Dry red chilies – 6 No.
Curry leaves – 2 tbsp.

Instructions

Under the fan, clean and dry coriander leaves. Remove the coriander leaves, discard the roots, and chop into small pieces.
Cook until the kotmir shrinks in size in a pan with 2 large spoons of oil.
While the kotmir is cooking, fill a bowl halfway with water and add the tamarind. Cook for a few minutes to extract the tamarind pulp.
Clean and dry under fan (make sure there is no moisture), slit into two halves and put them in a mixer grinder. Add crystal salt and grind to soft paste.
Clean and dry under a fan (no moisture), slit into two halves, and place in a mixer grinder. Grind in the crystal salt until it forms a soft paste.
Combine chilli paste, cooked coriander leaves, tamarind pulp, and 2 tbsp garlic cloves in a mixing bowl.
Mix the above paste with the chilli paste and season with turmeric powder, fenugreek seeds, mustard seed powder, and coriander powder. Combine thoroughly.
Heat a small amount of oil in a pan and add the moong dal, chana dal, and mustard seeds.
Combine cumin seeds, dry red chilies, 2 tbsp garlic cloves, and curry leaves in a mixing bowl.
Stir in the pandu mirchi kotmir pachadi and cook for a few minutes.

Recipe Video

How to make kothimeera pandu mirapakaya pachadi:

1. Clean and dry coriander leaves under the fan. Cut coriander leaves, discard roots and cut into small pieces.

Pandu mirchi kotmir pachadi: chop coriander leaves

2. Put 2 large spoons of oil in a pan and add sliced kotmir and cook till they shrink in size.

Pandu mirchi kotmir pachadi: cook coriander leaves with little oil.

3. While kotmir is being cooked, pour water into a bowl and put tamarind. Cook for a while to make tamarind pulp.

Pandu mirchi kotmir pachadi: Make tamarind paste.

4. Clean and dry under a fan (make sure there is no moisture), slit them into two halves and put them in a mixer grinder. Add crystal salt and grind to a soft paste.