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- 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.

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.

5 from 3 votes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: chutney, Side Dish

Cuisine: Andhra

Servings: 4 People

Author: Pavani

1x2x3x

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

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.

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