Tomato Pandu Mirchi Coriander Leaves Chutney


Tomato Pandu Mirchi Coriander Leaves Chutney

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 2 Tomatoes chopped
  • 6-7 Pandu Mirapakayalu/Fresh Red Chillies
  • few Coriander Leaves
  • 1 pinch Turmeric Powder
  • small marble sized Tamarind
  • 2 Garlic Cloves (optional)
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Chana Dal
  • 1 pinch Hing
  • 2 sp Oil


  1. Clean, wash and pat dry coriander leaves, chop them and keep aside, wash red chillies and cut into middle. Heat oil in a pan add popu ingredients and fry.
  2. Once done add chopped red chillies, chopped tomato, tamarind and fry, cover with a lid and allow it to cook for 2 mins. Then add chopped coriander leaves and stir-fry for 1 min on low flame and turn off the flame.
  3. Once cooled grind them along with the remaining ingredients into a coarse paste. Now tomato pandu mirchi kothimeera pachadi is ready. Transfer the ground chutney to a bowl and serve with rice, roti and dosa.


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