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.
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Servings: 4 People
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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