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.

Step by step pictures of preparing 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- 1tablespoon

For Tempering:

• Oil- 2teaspoon
• Garlic pods- 2
• Mustard seeds – ½ teaspoon
• Urad dal – ½ teaspoon
• Dry red chillies-2
• Asafoetida -¼ teaspoon
• 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.

5 from 3 votes

Print

Coconut Chutney | Kobbari Pachadi

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

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

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- 1tablespoon

For Tempering:

Oil- 2teaspoon

Garlic pods- 2

Mustard seeds – ½ teaspoon

Urad dal – ½ teaspoon

Dry red chillies-2

Asafoetida -¼ teaspoon

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 tablespoon of water only. Do not add too much.