Kothimeera Pandu Mirapakaya Pachadi
Kothimeera pandu mirapakaya pachadi is a traditional Indian chutney or condiment that is made using ripe red chili peppers, coriander leaves (kotmir), tamarind, and a few other ingredients. Learn how to make this recipe with our step by step image instructions.
It is a spicy and slightly sour chutney widely prepared as an accompaniment to most food items. For the preparation of Pandu Mirchi Kotmir Pachadi, the chilies are roasted or fried and the resultant mixture is ground with coriander leaves, tamarind, salt, cumin seeds, garlic, etc.
They might add some grated coconut or roasted peanuts to the recipe for flavor and texture. This chutney can be used as a snack-dip for samosas or pakoras, but it is also a good accompaniment to biryanis or curries, particularly curries. It is, in fact an ideal condiment which pumps flavour and spiciness into whatever it touches.
Tips to help you make the perfect kothimeera pandu mirapakaya pachadi:
Use fresh flavorful pandu mirchi red chilies accompanied by coriander leaves in order to bring out the wonderful flavor.
Wash the chilies and coriander leaves thoroughly. Pat mirchi using a clean kitchen towel and keep them aside.
Remove the stem of the chilies; chop roughly or break them into pieces. If you have sensitive hands then its a good idea to wear gloves so that irritation from the heat from the chilies would not cause too much distress.
Coriander leaves should be cooked only on low flame so that its colour and texture remains intact and just gets cooked.
Do not add water instead add tamarind pulp.
Transfer it to a serving bowl and serve with hot rice or any meal as a side dish.
You may raise or lower the number of chilies as needed to have it spicier or less spicy according to your taste preference.
Of course, this chutney is spicy; so just adjust the amount of chilies according to your taste. And, well, your tasty and flavored chutney is now ready to be served!
You may also like to check other recipes:
Kothimeera pandu mirapakaya pachadi
PanduMirchi Kotmir Pachadi is a traditional Indian chutney or condiment that is made using ripe red chili peppers, coriander leaves (kotmir), tamarind, and a few other ingredients.
Ingredients
- Pandu Mirapakaya/ red chillies – 250 gms.
- Kotmir/ coriander leaves – 3 large bunches
- Oil – 100 ml.
- Water – 250 ml.
- Tamarind – fist full
- Crystal salt – ½ cup
- Garlic cloves – 4-5 tbsp.
- Turmeric powder – ¼ tbsp.
- Fenugreek seeds and mustard seed powder – 1 ½ tbsp.
- Coriander powder – 1 tbsp.
- Moong dal – 1 tbsp.
- Chana dal – 1 tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Dry red chilies – 6 No.
- Curry leaves – 2 tbsp.
Instructions
- Under the fan, clean and dry coriander leaves. Remove the coriander leaves, discard the roots, and chop into small pieces.
- Cook until the kotmir shrinks in size in a pan with 2 large spoons of oil.
- While the kotmir is cooking, fill a bowl halfway with water and add the tamarind. Cook for a few minutes to extract the tamarind pulp.
- Clean and dry under fan (make sure there is no moisture), slit into two halves and put them in a mixer grinder. Add crystal salt and grind to soft paste.
- Clean and dry under a fan (no moisture), slit into two halves, and place in a mixer grinder. Grind in the crystal salt until it forms a soft paste.
- Combine chilli paste, cooked coriander leaves, tamarind pulp, and 2 tbsp garlic cloves in a mixing bowl.
- Mix the above paste with the chilli paste and season with turmeric powder, fenugreek seeds, mustard seed powder, and coriander powder. Combine thoroughly.
- Heat a small amount of oil in a pan and add the moong dal, chana dal, and mustard seeds.
- Combine cumin seeds, dry red chilies, 2 tbsp garlic cloves, and curry leaves in a mixing bowl.
- Stir in the pandu mirchi kotmir pachadi and cook for a few minutes.
Recipe Video
How to make kothimeera pandu mirapakaya pachadi:
1. Clean and dry coriander leaves under the fan. Cut coriander leaves, discard roots and cut into small pieces.
2. Put 2 large spoons of oil in a pan and add sliced kotmir and cook till they shrink in size.
3. While kotmir is being cooked, pour water into a bowl and put tamarind. Cook for a while to make tamarind pulp.
4. Clean and dry under a fan (make sure there is no moisture), slit them into two halves and put them in a mixer grinder. Add crystal salt and grind to a soft paste.
5. Transfer chili paste to a mixing bowl and add cooked coriander leaves, tamarind pulp and 2 tbsp. garlic cloves.
6. Mix the above paste with chilli paste and add turmeric powder, Fenugreek seeds and mustard seed powder and coriander powder. Mix well.
7. Add little oil to a pan and add moong dal, chana dal and mustard seeds.
8. Put cumin seeds, dry red chilies, 2 tbsp. garlic cloves and curry leaves.
9. Transfer pandu mirchi kotmir pachadi in seasoning mix and mix and cook for a while.
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