Saturday, August 31, 2013

Pachai Malli Chutney (Green Coriander Chutney)

Preparation time : 5 minutes     
Cooking time : Nil
Serves 4 
Difficulty :  Easy

This is a simple chutney which my grandma used to make it a side dish for idli/dosa. Please don’t get it confused with the green chutney we make for chat items. The term “Pachai” refers to raw i.e uncooked, no cooking or seasoning needed for this chutney.  The taste and flavor of the chutney which my grandma used to make those days still linger in my memories. The tangy and spicy taste of the chutney along with the fresh flavor of coriander,   mixed  with  cold pressed gingelly oil (செக்கு நல்லெண்ணெய் )  when eaten with soft, hot idlies!…..mmm… ok… let us go for the recipe. Now, this has become my family’s favourite chutney especially during rainy days.

  • Coriander – 1 bunch
  • Small onion – 15 Nos.
  • Green chillies – 4 Nos.
  • Tamarind  - small piece
  • Salt to taste
  • Gingelly oil as needed.

Clean and wash coriander leaves in running water and chop it. Grind these leaves along with all the ingredients except gingelly oil. Transfer it to a bowl and drizzle gingelly oil over it and serve it as a side dish for idli/dosa. This can also be used as a spread for bread sandwich.

  1. Don’t add water while grinding chutney , water content in the onion itself is enough for getting  thuvaiyal consistency.
  2. Shallots (Small onion) suit best for this recipe. If you don’t have any, you can use big onion instead.

1 comment:

  1. Grandmas are always gr8. They are still living with us by way of native recipes. Presentation is good. Keep it up.