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Cilantro Yogurt Chutney

5 Feb

Kothimera Kobbari Perugu Pachadi.

Cilantro or coriander leaves chutney is prepared by grinding cilantro, coconut and yogurt into smooth paste. Finally the chutney is the tempered with spices. Cilantro yogurt chutney is another versatile chutney that acts as an accompaniment to snacks, tiffins or steamed rice.
Makes: around 2 1/2 Cups of Cilantro Yogurt Chutney


Cilantro 1 – 1 1/2 Cups Packed
Freshly Scraped Coconut 1 Cup
Plain Yogurt 1 Cup
Green Chiles 2 – 3
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove any hard stems and roughly chop cilantro leaves.
Remove stems, wash and roughly chop green chiles.

Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste.
Remove the ground chutney onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Serve cilantro yogurt chutney with idly, vada, dosa etc…
Notes: If using frozen coconut, make sure to use it at room temperature.

Suggestions: For consistency, adjust the amount of yogurt in the chutney.
Variations: You can also add little bit of raw onion or raw tomato while grinding the chutney.
Other Names: Cilantro Yogurt Chutney, Kothimera Kobbari Perugu Pachadi.