Allam Kothimeera Pachadi | How to Make Kothimeera Chutney

Ingredients to make Allam Kothimeera Chutney:

1 1/2″ to 2″ ginger

1 tbsp grated coconut (optional)

1 big bunch chopped coriander leaves (about 1 1/2 cups)

1 tbsp minapa pappu (split black gram dal)

1 tsp senaga pappu (bengal gram) (optional)

1 tsp coriander seeds

1-2 green chillies (adjust to suit your spice level)

1-2 dry red chillis (adjust to suit your spice level)

big pinch asafoetida (hing)

small lemon sized tamarind

2-3 tbsp grated jaggery

1/4 cup water

salt to taste

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp split black gram

6-7 fresh curry leaves

1 tsp oil or ghee

Kothimeera Chutney Preparation Method:

Take some ginger and peel the skin, clean the ginger, and chop it into fine pieces. Take a coconut and grate it. Keep it aside. Now take a bunch of coriander clean it well and chop it. Heat oil in a pan add Bengal gram, split black gram dal and fry it for few seconds till it changes its colour. Add coriander seeds, red dry chillies and green chillies to it and fry them on a medium flame.

Remove from pan and add some oil in the same pan and add the chopped ginger pieces and fry it till it changes its colour. Add bunch of chopped coriander leaves to the ginger pieces and fry it for few minutes. Now remove from the flame and keep it aside to get cool. Take the roasted dal mixture
And grind it into powder; now add the fried coriander and ginger. Grind it and add tamarind, grated coconut and jaggery along with salt. Add some water to get paste

Heat oil or ghee in a pan and add some mustard seeds and let them splutter for a second and add curry leaves to it. Switch off the flame and add it to the fine ginger-coriander paste. Serve Allam Kothimeera Chutney with hot rice, with idly or dosa.

While you are going to serve with hot rice then reduce water to get thicker paste while grinding it. You can add curry leaves to chopped coriander and ginger. It gives a different taste.

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