Kothimeera Pachadi

Cuisines

Best for

Recipe

Ingredients

	1 bunch	Cilantro , chopped
	2 tablespoons	Oil
	1 tablespoon	Chana dal
	1 tablespoon	Urad dal
	2 tablespoons	Peanut
	3 to 4	Red Chili , dried
	1 teaspoon	Cumin , seeds
	1 teaspoon	Mustard Seed
	1 pinch	Asafoetida
	1 small	Tamarind , piece
	1 clove	Garlic , finely chopped
	1 teaspoon	Jaggery

Instructions

1. 1 Wash the coriander leaves thoroughly and set aside to drain.
2. 2 Heat oil in a pan over medium heat.
3. 3 Add chana dal, urad dal, and peanuts to the pan and roast until golden brown.
4. 4 Add dried red chilies, cumin seeds, mustard seeds, and a pinch of asafoetida to the pan and sauté for a minute.
5. 5 Remove the mixture from the pan and let it cool slightly.
6. 6 In the same pan, add the coriander leaves and sauté for 2-3 minutes until they wilt slightly.
7. 7 Transfer the roasted mixture and coriander leaves to a blender.
8. 8 Add tamarind, garlic, salt, and jaggery to the blender.
9. 9 Blend the mixture into a coarse paste, adding a little water if necessary to achieve the desired consistency.
10. 10 Taste and adjust salt or jaggery as needed.
11. 11 Serve the pachadi with steamed rice or as a side with any meal.