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Coriander Chutney Recipe
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Authentic Cooked Coriander Chutney (Andhra Kothimeera Pachadi)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Coriander Chutney or Green Chutney is one of the simplest and low ingredient consuming Chutney Recipes.
Course: Chutney, Condiment, Side Dish
Cuisine: Andhra, South Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: andhra kothimeera pachadi, cooked green chutney, Coriander Chutney Recipe, how to make coriander chutney recipe, kothimeera chutney, south indian chutney
Servings: 1 Medium size Jar
Calories: 260 kcal
Author: Uppada Lakshmi
Ingredients
For Sautéing & Grinding:
  • 2 tbsp cooking oil
  • 1 tbsp chana dal bengal gram
  • 1 tbsp moong dal split yellow lentils
  • 4 green chillies slit
  • 5 garlic cloves peeled
  • 1/2 tsp cumin seeds
  • 1 tsp whole coriander seeds
  • 3 packed cups fresh coriander leaves and tender stems cleaned and chopped
  • 1 tsp salt to taste
  • 2 tbsp tamarind small lemon-sized ball, deseeded
  • 2 to 3 tbsp water for grinding, only if needed
For Tempering (Tadka):
  • 1 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tbsp chana dal
  • 2 dry red chillies broken
  • 1 sprig curry leaves 8–10 leaves
For Garnish:
  • Fresh coriander leaves
Instructions

  1. Roast Dals: Heat 2 tbsp oil in a wide tawa on medium flame. Add chana dal and moong dal; fry for 1 minute until fragrant and lightly golden.

  2. Add Spices & Aromatics: Add green chillies, garlic cloves, cumin seeds, and coriander seeds. Stir and fry for 1 to 2 minutes until aromatic.

  3. Steam Greens: Add the cleaned coriander leaves into the tawa. Place a lid over the tawa and cook for 1 minute until the leaves begin to wilt.

  4. Season: Add salt, mix thoroughly, cover with the lid again, and cook for 2 minutes.

  5. Cook with Tamarind: Add the tamarind to the tawa and continue cooking uncovered on low flame until the coriander leaves are completely tender and soft.

  6. Cool & Grind: Remove the tawa from heat and allow the mixture to cool completely. Transfer to a blender jar and grind to a smooth, thick paste, adding 2–3 tbsp water only if needed.

  7. Make Tempering: In a small pan or clean tawa, heat 1 tbsp oil. Add mustard seeds, cumin seeds, 1/4 tbsp chana dal, and dry red chillies. Sauté until the dal is golden and seeds crackle.

  8. Combine: Add curry leaves, followed immediately by the ground coriander paste. Stir and cook for 1 to 2 minutes on low flame, then switch off the flame.

  9. Garnish & Serve: Garnish with fresh coriander leaves. Serve warm with steamed rice and ghee or breakfast idli/dosa.

Recipe Notes

  • Lentil Care: Keep the flame on low to medium to roast the dals thoroughly without scorching.

  • Cooling Step: Do not blend while hot; cooling prevents motor pressure buildup and keeps the flavor balanced.

Storage

  • Refrigerate in an airtight glass jar for up to 7–10 days.