Coconut Chutney | Kobbari Pachadi

Coconut Chutney | Kobbari Pachadi

This Coconut Chutney is a special Andhra Pachadi which is very delicious and goes perfect with steamed rice, chapati and dosa also. It is different from the regular chutneys. I prepared this Pachadi by frying each ingredient in the oil and ground into a coarse paste. This will stay up to 7 days in the refrigerator.

 

Coconut Chutney

 

Step by step pictures of preparing Coconut Chutney

Coconut Chutney

 

For other tasty chutneys do check these:

Karam Chutney

Coriander chutney

Ingredients:

  • Fresh coconut pieces – ½ cup
  • Chopped tomatoes – 2
  • Dry Red chillies -10
  • Tamarind – lemon size
  • Garlic pods – 6
  • Salt to taste
  • Oil- 1tbsp

For Tempering:

  • Oil- 2tsp
  • Garlic pods- 2
  • Mustard seeds – ½ tsp
  • Urad dal – ½ Tsp
  • Dry red chillies-2
  • Asafoetida -1/4 tsp
  • Curry leaves a handful

Preparation:

Soak tamarind in a bowl with hot water.

Heat a non-stick pan with oil and sauté dry red chillies for 2-3 minutes. Transfer it into a plate and keep aside.

Next in the same pan fry coconut pieces until they turn into a light golden colour.

Transfer into a plate to cool down.

In the same pan sauté chopped tomatoes along with tamarind until both become very soft.

Allow all the sautéed ingredients to cool completely.

Take a mixie jar, first grind garlic pods along with sautéed red chillies and salt.

Then add coconut pieces and grind.

Finally add tomatoes, tamarind and grind into a coarse paste by adding little water. (don’t add too much water)

Then heat a pan with oil for tempering, add mustard seeds, urad dal.

when they crackle add garlic pods, dry red chillies, curry leaves along with asafoetida.

Add the ground paste and mix well for a minute.

Transfer into a bowl and enjoy delicious Andhra kobbari pachadi with steamed rice.

Note:

Don’t make the chutney into a smooth paste. keep it in a medium coarse texture.

Add 1-2 tbsp of water only. Do not add too much.

Coconut Chutney

 

Coconut Chutney
5 from 3 votes
Print

Coconut Chutney | Kobbari Pachadi

This Coconut Chutney is a special Andhra Pachadi which is very delicious and goes perfect with steamed rice, chapati and dosa also. It is different from the regular chutney. I prepared this Pachadi by frying each ingredient in the oil and ground into a coarse paste. This will stay up to 7 days in the refrigerator.
Course chutney, Side Dish
Cuisine Andhra
Keyword Coconut Chutney
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Pavani

Ingredients

  • Fresh coconut pieces – ½ cup
  • Chopped tomatoes – 2
  • Dry Red chillies -10
  • Tamarind – lemon size
  • Garlic pods – 6
  • Salt to taste
  • Oil- 1tbsp

For Tempering:

Oil- 2tsp

Garlic pods- 2

Mustard seeds – ½ tsp

Urad dal – ½ Tsp

Dry red chillies-2

Asafoetida -1/4 tsp

Curry leaves a handful

Instructions

  1. Soak tamarind in a bowl with hot water.
  2. Heat a non-stick pan with oil and sauté dry red chillies for 2-3 minutes. Transfer it into a plate and keep aside.
  3. Next in the same pan fry coconut pieces until they turn into a light golden colour.
  4. Transfer into a plate to cool down.
  5. In the same pan sauté chopped tomatoes along with tamarind until both become very soft.
  6. Allow all the sautéed ingredients to cool completely.
  7. Take a mixie jar, first grind garlic pods along with sautéed red chillies and salt.
  8. Then add coconut pieces and grind.
  9. Finally add tomatoes, tamarind and grind into a coarse paste by adding little water. (don’t add too much water)
  10. Then heat a pan with oil for tempering, add mustard seeds, urad dal.
  11. when they crackle add garlic pods, dry red chillies, curry leaves along with asafoetida.
  12. Add the ground paste and mix well for a minute.
  13. Transfer into a bowl and enjoy delicious Andhra kobbari pachadi with steamed rice.

Recipe Notes

Don’t make the chutney into a smooth paste. keep it in a medium coarse texture. Add 1-2 tbsp of water only. Do not add too much.

 

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