Coriander Pachadi Recipe
An Outlook On Coriander Pachadi Recipe
Coriander pachadi recipe is a kind of pachadi made of fresh coriander leaves mixed up with other exotic Indian spices. The addition of garlic, tamarind and jaggery gives a unique flavour to this pachadi which makes it more palatable.
Coriander is such a wonderful herb which is commonly used to garnish dishes all over the world and in India, it is an essential ingredient in the day today cooking. It is grown all over the country annually and its benefits are innumerable.
Though there are a lot of Indian dishes prepared using coriander this coriander pachadi is a simple yet an exclusive dish from the South Indian cuisine. Unlike other dishes, coriander is the main ingredient in this recipe and not the garnishing agent. It makes a nice accompaniment for any Indian breakfast like Idli, dosa, uthappam, upma and chapathi. It also goes well with hot steamed rice and dhal.
The difference between coriander thuvayal and coriander pachadi is that the former is quite thick and has a dry and coarse consistency whereas the latter is smooth and has a semi solid texture. They also differ from each other in colour and flavour too. Coriander pachadi has a tangy flavour and greenish brown colour which make it all the more delectable.
Let us see the ingredients and method for preparing this special coriander pachadi by mixing roasted lentils and spices with paste made of fresh coriander leaves.
Ingredients Required To Make Coriander Pachadi Recipe :
How To Make Coriander Pachadi Recipe :
To make coriander pachadi recipe, wash and clean a bunch of coriander leaves and spread it over a muslin cloth under the fan.
Let it dry.
Similarly, wash the ginger and just peel off the skin and cut it into two or three pieces and keep it.
Peel off the skin from the garlic cloves too and partially crush them.
Drop in the chopped ginger to a mixer jar along with a teaspoon of tamarind
Now add the fresh coriander leaves along with four green chillies.
Tip in the required amount of salt and sprinkle a little water.
Blend them into a smooth paste.
Place a small pan in the stove and keep it in medium flame.
After a minute, pour a teaspoon of sesame oil to it and once it is heated, scatter a teaspoon of mustard seeds to it.
When it starts spluttering, lower the flame and drop in the cumin seeds and a dry red chilli to it and saute well.
Now sprinkle a few curry leaves and let them sizzle. At this stage, tip in a pinch of hing or asafoetida and stir well.
Here, you add the partially crushed garlic cloves and mix well.
When you get a nice flavour out of it, add a quarter teaspoon of broken urad dhal and chana dhal each.
Roast them well till golden brown.
At this point, transfer the blended coriander paste to the pan and mix it with the tempered ingredients.
Adjust the flame to medium mode and let it cook for two minutes
After a while when you see the oil starts separating, just add one or two pinches of jaggery and stir well.
Switch off the stove after a minute and now the lush green aromatic coriander pachadi is ready to eat.
Serve this tangy treat with hot steamed rice, sambhar, rasam and a papad.
It also goes well with any south Indian tiffin and therefore you can try it out as a side dish for anything as per your wish and choice.
Things To Remember To Make Coriander Pachadi Recipe:
- Always use fresh coriander leaves for making this pachadi as it gives a nice aroma and lush green colour.
- You can use any other cooking oil also. For example in India, we use groundnut oil and sunflower oil for cooking purpose generally.
- Be mindful about maintaining the perfect flame (medium or low) as it gives the desired result.
- If you find the consistency of the pachadi to be too thick you can splash in a little water.
- In case if you find it too thin you can cook it for a few more minutes to get the desired consistency.
- You can even spread it over garlic bread or wheat bread in case you prepare bread toast for that day.
- If you prepare porridge for elderly people you can give this as an accompaniment and it tastes awesome if served with a cup of thin tomato rasam.
- You can use it in any other way according to your choice, as you can store it in refrigerator for two or three days. As you add tamarind, it will act as a preservative naturally.
Ingredients
Directions
To make coriander pachadi recipe, wash and clean a bunch of coriander leaves and spread it over a muslin cloth under the fan.
Let it dry.
Similarly, wash the ginger and just peel off the skin and cut it into two or three pieces and keep it.
Peel off the skin from the garlic cloves too and partially crush them.
Drop in the chopped ginger to a mixer jar along with a teaspoon of tamarind
Now add the fresh coriander leaves along with four green chillies.
Tip in the required amount of salt and sprinkle a little water.
Blend them into a smooth paste.
Place a small pan in the stove and keep it in medium flame.
After a minute, pour a teaspoon of sesame oil to it and once it is heated, scatter a teaspoon of mustard seeds to it.
When it starts spluttering, lower the flame and drop in the cumin seeds and a dry red chilli to it and saute well.
Now sprinkle a few curry leaves and let them sizzle. At this stage, tip in a pinch of hing or asafoetida and stir well.
Here, you add the partially crushed garlic cloves and mix well.
When you get a nice flavour out of it, add a quarter teaspoon of broken urad dhal and chana dhal each.
Roast them well till golden brown.
At this point, transfer the blended coriander paste to the pan and mix it with the tempered ingredients.
Adjust the flame to medium mode and let it cook for two minutes
After a while when you see the oil starts separating, just add one or two pinches of jaggery and stir well.
Switch off the stove after a minute and now the lush green aromatic coriander pachadi is ready to eat.
Serve this tangy treat with hot steamed rice, sambhar, rasam and a papad.
It also goes well with any south Indian tiffin and therefore you can try it out as a side dish for anything as per your wish and choice.
