Kothimeera Pachchadi

Peanut chutney or coconut chutney for Idli and dosa? At our breakfast table, we also have this refreshing Kothimeera pachchadi as a staple. It’s cooling, sweet and toddler-approved!

Bonus: no nuts are needed and it is allergen free!

My toddler and I were hooked the minute my mom introduced this chutney to us. Now, with an abundance of fresh cilantro at the grocery store, my husband grabs at least five bunches (sometimes even ten!) every week, just so my mom can make this chutney for us.

Kothimeera Pachchadi is tangy, sweet, and mild in spice (though you can easily amp up the heat by adding more chilies if you prefer).

The ingredients are the usual suspects for a South Indian chutney – tamarind, garlic, red chilies, cumin seeds, and salt. But the secret ingredient that makes this chutney extra cooling and refreshing is jaggery.

All you need to do is roast the cilantro and red chilies, then blend them with the rest of the ingredients and some water. Tempering with hot oil enhances the flavor and boosts the shelf life. And yes, you can store this chutney in the fridge for at least two weeks!

These days, I wake up to the luxury of steaming idlis slathered with ghee, spicy peanut chutney, and this refreshing Kothimeera Pachchadi made by my mom. :)

Try making this Kothimeera Pachchadi on a Sunday, and enjoy it throughout the week (or even for up to two weeks!) with your idli and dosa!

Kothimeera pachchadi

Serves 25

Prep and cook time 20 min

INGREDIENTS

380 g Cilantro (6 medium sized bunches)

30-35 g Tamarind (roughly 1/4 cup)

1/2 cup Jaggery

12 Dried red chillies

6 Garlic cloves

6 tsp Salt (adjust as per taste)

1/4 cup + 3 tbsp Oil

1 cup water

INSTRUCTIONS

1. Clean the cilantro by removing any wilted or rotten leaves and rinsing it thoroughly. Allow the excess water to drain using a colander, or use a salad spinner for a quicker method.

2. Chop the cilantro into 1-inch sprigs.

3. Soak tamarind in 1/3 cup of hot water, or microwave it in room temperature water for 2 minutes.

4. Warm 3 tbsp of oil in a wok or wide pan. Add the red chilies and fry on medium heat for about 2 minutes, until they swell and release a characteristic pungent aroma. Transfer to a plate.

5. Add the chopped cilantro to the same pan and cook on low heat for about 10 minutes, until most of the water evaporates and it releases a sweet aroma.

6. Transfer all the ingredients to a blender (except 1/4 cup of oil). Add 1 cup of water and blend until smooth.

7. In the same pan, add 1/4 cup of oil. Heat on low for 2 minutes, until it starts to sizzle.

8. Add the chutney to the oil and mix well.

9. Allow the chutney to cool, then transfer it into an airtight container. It stores well in the refrigerator for at least two weeks.

10. Serve with freshly made hot idlis or dosas, slathered with ghee!