Kothimeera Verusenaga Pachadi (Coriander and Peanut Chutney)

Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi
Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi

Kothimeera Verusenaga Pachadi (Coriander and Peanut Chutney) is a versatile chutney that can used as an accompaniment to idli and dosa or then to spice up a sandwich (yes, yes, Indian sandwiches are laced with chutnies.:-)).

I like the chutney better than the plain Kothimeera Pachadi because it is far creamier because of the peanuts in it.

When I make this chutney for Sandwiches, it has no tempering. The tempering is added only when it is used as an accompaniment to idlis or dosas)

Yield: 3/4 Cup

Time: 10 Mins

Ingredients

  1. Fresh Coriander Leaves – 1 Packed Cup
  2. Peanuts – 1/4 Cup
  3. Green Chillies – 3 or 4
  4. Red Chilli – 1
  5. Sugar – 1/2 tsp
  6. Mustard Seeds – 1/2 tsp
  7. Udad Dal – 1/2 tsp
  8. Oil – 1 tsp
  9. Salt to Taste

Method

  1. Dry roast the peanuts till they start to change colour.
  2. Let them cool.
  3. Rub the peanuts between palms of your hands to remove the peel. I do not remove the peel.
  4. Grind together coriander, peanuts, chillies, sugar, and salt with a little water to a smooth paste.
  5. For tempering:
    1. Heat the oil.
    2. Add mustard seeds and wait till they splutter.
    3. Add udad dal and fry till it is golden brown.
    4. Add the split red chilli and stir-fry for 10 seconds.
    5. Add the tempering to the chutney.

23 thoughts on “Kothimeera Verusenaga Pachadi (Coriander and Peanut Chutney)

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