Verusenaga Kothimeera Pachadi – Peanut Coriander Chutney Recipe for Idli Dosa

Verusenaga Kothimeera Pachadi or Peanut Coriander Chutney Recipe – An easy chutney or dip recipe with roasted peanuts, cilantro and chillies.

What is Peanut Coriander Chutney?

Coriander Peanut Chutney or Palli Kothimeera Pachadi Recipe is a healthy, flavorful and easy South Indian Chutney made with roased peanuts, cilantro, green chillies and tamarind. This chutney is super quick to make if you have roasted peanuts ready.

Is this chutney vegan?

The answer is YES. It is a plant-based chutney recipe.

How long can you store peanut chutney?

It keeps fresh for 2-3 days in the refrigerator.

Serving Suggestions:

that goes well with any South Indian breakfast dishes such as Pongal, Upma, Idli or Dosa. They taste great with bajjis or pakoras too. If you love fusion food, try the chutney with a toast or crackers.

If you are looking for more chutney varieties then do check the below recipes.

Few More Chutney Recipes on the blog:

• Palakura Kandi Pachadi
• Tomato Onion Red Chutney
• Curry Leaves Coconut Chutney
• Peanut Mint Chutney
• Mint Radish Chutney
• Coconut Tomato Chutney
• Hotel Style Coconut Chutney
• Carrot Peanut Chutney

How to Make Coriander Peanut Chutney Recipe:

Coriander Peanut Chutney Recipe

Hari Chandana Ponnaluri

How to make Peanut Coriander Chutney or Palli Kothimeera Pachadi Recipe. An easy and healthy chutney recipe for South Indian breakfasts.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Chutney, Condiments, Side Dish

Cuisine South Indian

Servings 4

Calories 147 kcal

Ingredients

  

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• ▢ ½ cup Peanuts
• ▢ ½ cup Coriander Leaves tightly packed
• ▢ 3 - 4 Green Chillies
• ▢ 1 inch piece of Tamarind
• ▢ ¼ - ½ tsp Jaggery optional
• ▢ ¼ tsp Mustard Seeds
• ▢ ¼ tsp Chana Dal
• ▢ ¼ tsp Urad Dal
• ▢ ¼ tsp Cumin Seeds
• ▢ A pinch of Hing
• ▢ 1 dried red chilli
• ▢ 3 tsp Oil
• ▢ Salt to taste

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Instructions

 

• Heat a pan on low flame, add the peanuts and roast them till they turn brown. Let them cool completely.
• Remove the skin of the peanuts completely.
• Heat a teaspoon of oil in a pan. Add the slit green chillies and saute for a minute.
• Then add the coriander leaves and fry for a minute.
• Turn off the flame and keep it aside.
• Grind the roasted peanuts and tamarind into a coarse powder. Add the sauteed green chilli – coriander leaves, jaggery and salt and grind everything.
• Add water and grind to a smooth paste.
• Heat 2 teaspoons of oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
• When the seeds stop popping, add the red chilli and hing. Turn off the flame.
• Pour it over the chutney and combine.
• Serve with idli, dosa, pongal or upma.

Notes

Adjust the spice levels as per your taste.

This chutney keeps well for 2-3 days in the refrigerator. 

Nutrition

Calories: 147kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 118mgPotassium: 146mgFiber: 2gSugar: 1gVitamin A: 135IUVitamin C: 4.6mgCalcium: 19mgIron: 0.8mg

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!