By Krati Purwar
July 1, 2024
Kothimeera chutney refers to tomato pachadi in many parts of South India. It is tangy and sumptuous, making it a perfect sidekick to serve with idli, paper dosa, vada, and other South Indian delights. Here is its quick recipe.
1 green chilli 6 tomatoes ½ tsp turmeric & tamarind ¼ cup coriander leaves ½ tsp mustard seeds 3 dried red chillies 1 tsp jaggery powder 1 sprig of curry leaves ⅛ tsp fenugreek seeds ¼ tsp asafoetida (hing) Salt to taste
Take a kadhai with a heavy bottom and roast 2 dried red chillies in a teaspoon of oil for a minute. Cook 1 chopped green chillies and tomatoes in the same pan.
Add turmeric powder and salt to taste. Keep the lid on and cook until the tomatoes become mushy.
Once tomatoes have cooled off, grind them along with tamarind extract, jaggery powder, and coriander leaves.
Take the chutney out in a bowl and keep it aside while you prepare for tempering.
In a small pan, heat some oil and add curry leaves, mustard seeds, asafoetida, a dry red chilli, and fenugreek seeds.
After tempering the chutney, serve it with breakfast or snacks and store it in the refrigerator for 5-7 days.