Tuesday, November 29, 2011

Kobbari mirapa pachadi/Coconut chilli chutney

A very spicy chutney, kobbari mirapa chutney is a cook’s favorite - Easy and quick to make.

Preparation time: 10-15 mins

Serves: 2


Coconuts (Pachi Kobbari kayalu) 2
Red chillies 10
Green chillies 10
Tamaraind (imli/chintapandu) 25 gms
Refined cooking oil 2 tsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 2 tsp
Black gram (uraddal/uddipappu) 2tsp
Curry leaves 4 - 5
Pinch of turmeric (haldi/pasupu)
Pinch of asafoetida (hing/inguva)
Salt to taste


Soak the tamarind in a quarter cup of water.

Grate the coconuts.

In a drop of oil, dry roast the red and green chillies for around 2 to 5 mins. Set aside to cool.

Add to the blender/mixie jar the red and green chillies and blend to a fine paste.

Add the fresh and grated coconut, soaked tamarind and grind again. Add water if required.

Finally add turmeric and salt to taste and blend to a fine paste.

Heat oil in a pan and add 2 red chillies, mustard seeds and as they pop, add the cumin seeds, black gram, curry leaves and a pinch of asafoetida.

Season the chutney with the above tempering and serve with any south Indian snacks. The chutney makes a great combo with bland breakfast recipes like upma and idli. However, this extra chilli hot chutney is not advisable for kids.

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