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Hara Dhania Chutney (Kottimeera Pachadi)
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Medium
This chutney is best made in a traditional stone grinder, or in a pounder. However, if you are using a mixer-grinder, make sure to coarse-grind the ingredients. Also, the hara dhania should be fresh. If its stalks are thick, then use just the plucked leaves and discard the stalks.
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‘Kottimeera Pachadi’ is Andhra Pradesh’s version of the good old hara dhania chutney of northern India. Mostly savoured with rice and ghee during main course, Andhraites sometimes also use it as a condiment to idlis, dosas and vadas. High in vitamin content, Kottimeera Pachadi has been a favourite item of Andhra cuisine because of its flavourful aroma and the belief that it helps in digestion and also reduces fever.
- Coriander leaves (hara dhania), cleaned, washed and chopped (4 cups)
- Dry red chillies (sabut lal mirch) (3)
- Asafoetida (hing) (½ tsp)
- Tamarind (imli) paste (½ tsp)
- Oil (1 tsp)
- Black gram (urad dal) (2 tsp)
- Mustard leaves (sarson) (1 tsp)
- Salt (to taste)
- Heat oil in a pan and add in the asafoetida, urad dal and whole red chillies.
- As the dal begins to turn pinkish in colour, turn off the flame and keep aside.
- In a stone grinder, add this tempering and crush till the ingredients form a coarse mixture.
- Next, add in the hara dhania, imli paste and salt and run it through the grinder till it all becomes a rough paste. Transfer to a bowl.
- Heat ½-a-tsp of oil in a pan and add the sarson to it. As it begins to splutter, quickly pour it over the chutney and cover the mix with a lid for a few minutes.
- Mix well and serve along with piping hot rice and desi ghee.