KOTHIMEERA PACHADI (CORIANDER CHUTNEY)

Fresh coriander leaves are an essenential ingredient in many south Indian recipes particilarly in chutneys.chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries.At my mom s place every day there will be a chutney in every day menu.when ever amma makes Garelu(vada) she makes this coriander chutney,and its tastes really great with Garelu. Here is the recipe for my mom s coriander chutney.............
INGREDIENTS:---
Fresh coriander leaves --- 1 big bundle
Green chilies ---10 no.
Urad dal – 1 tab sp
Coriander seeds – 1 tea sp
Cumin seeds --- 1 tea sp
Tamarind – 1 inch pieces 2no.
Salt to taste
Oil 1 tab sp


METHOD :----
1. Pick only leaves and young stem s clean and wash for 3-4 times and dry in the shade.
2. Dry roast urad dal, coriander seeds, cumin seeds fry till light drown remove from heat and grind in to a coarse powder.
3. Now heat oil in a pan add green chilies and fry for 3 min. and remove from heat and add this green chilies to the coriander and cumin seed powder and tamarind and coriander leaves, salt to taste and grind in to a fine paste.
4. Remove the chutney in to a clean bowl and serve.
Serve with hot rice and a drop of ghee and mudda pappu.
And a very good combination with pongali, dosa, idli.
This is my entry for JFI - JHIVA FOR CILANTRO AT Cilantro and the event started by Indira of Mahanandi