2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil
Kothimeera Perugu Pachadi Preparation Method:
Take some coriander leaves and wash them thoroughly and cut the roots. Remove the unwanted stems and keep them aside. Take a coconut and break it and grate it into fine powder. Select some green chillies and cut them into small pieces. Take some curd and mix it well to make it into a cream.
Now take a pan and heat some oil in it and add some mustard seeds and some curry leaves. Let them fry for a few seconds and add some split gram and chana dal to this and fry them till they become red in colour. Add some red chillies and a pinch of hing to this and toss with a wooden spatula to mix well.
Now take the coriander leaves and coconut and green chillies into a mixture and grind them thoroughly to make it as a thick paste. Do not add water into this. Add this to the curd and keep it aside. Now add the fried ingredients to the coriander paste and mix well.
You can serve this with rice or in other food items.