A classic, versatile, refreshingly cool yogurt based chutney is Kothimira perugu pachadi which works great as a dip, a chutney with dosas, a raita with flavored rice or a simple pachadi with rice.
Ingredients:
- 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
For seasoning/poppu/tadka:
- 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
How to make Kothimira Perugu Pachadi:
- Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
- Transfer the ground paste onto a serving dish and combine with beaten curd.
- heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
- Serve with white rice or rotis.