Chintakaya Kothimeera Pachadi / Raw Tamarind Pickle and Coriander Leaves Chutney

Ingredients

• 2 sp Raw Tamarind Pickle/ Uppu Chintakaya Pachadi
• Fistful Coriander Leaves
• 6 Green Chillies
For Chutney Popu :
• 1 sp Coriander Seeds
• 1/2 sp Mustard Seeds
• 1/4 sp Methi Seeds
• 1 pinch Hing
• 3 sp Oil
• 1 Red Chilli crocked
• Curry Leaves

Instructions

1. Heat 2 sp oil in a pan add coriander, methi seeds,1/4 sp mustard seeds, hing and fry, once done add slit green chillies and fry for a while, then add chopped coriander leaves and fry for a few secs, remove from flame and allow it to cool.

2. In a mixer jar add fried popu along with green chillies and grind, then add in raw tamarind pickle, little water and blend it well, remove from the jar and place it into a bowl.
3. Heat remaining 1 sp oil in a small frying pan add mustard seeds, crocked red chilli and fry, then add curry leaves.Turn off the flame and pour the fried popu on the ground chutney and mix well. Now chintakaya kothimeera pachadi is ready to serve.