Saturday, May 16, 2009

Kobbari Pachadi/Coconut chutney

Coconut chutney is the best supplement to dosas, idlis, vadas, upma or any other South Indian snack and in fact form the core of a South Indian break fast menu.


Fresh coconut (Pachi kobbari/hasi kobbri) 1 cup
Raw mango cut into average sized cubes 2 cubes
Split Chick peas (putnala pappu/bhooni chana dal) 1 spoon
Green chillies 2
Fresh Coriander 4 strands
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Black gram( urad dal/uddi pappu) 1 tsp
Red chillies 2
Curry leaves 4-5
Pinch of asafoetida
Salt to taste


Fresh coconut pieces or grated fresh coconut can be taken.

Grind together the fresh coconut, 2 cubes of the raw mango, split chick peas (putnala pappu), green chillies, salt to taste and fresh coriander chopped.

In a kadai/Pan make tempering. Heat 2 tsps oil, add mustard seeds and once they splutter add a tsp of black gram, red chillies, curry leaves and a pinch of asafoetida.

Season the coconut chutney with the above tempering and serve. Coconut chutney has freshly ground coconut as the main ingredient and cannot be stored for longer than half a day to a day.

As Known, Coconut chutney goes well with any of the South Indian snacks, but it tastes great when mixed with rice and a tsp of oil and eaten with chips.

1 comment:

Pavan said...

Hey! we have to try this one with rice and chips re!!

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