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.
Step by step pictures of preparing Coconut Chutney
For other tasty chutneys do check these:
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 -¼ 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 tablespoon of water only. Do not add too much.
📖 Recipe
Coconut Chutney | Kobbari Pachadi
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 -¼ tsp
Curry leaves a handful
Instructions
- 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.
Notes
This chutney is something new to me, tastes good with dosa and idli too. Nice share.
The colour of the chutney is so attractive. Good to go with dosa or idli
Andhra style coconut chutney looks absolutely yummy. I would love to pair it up with Sosa's and idlis.
Such a flavorful chutney, frying all the ingredients must have made it more flavorful. Would love to smear some on a toast.
Chutney looks delish, quite a different variation with the addition of tomatoes to coconut. I'll try sometime 🙂