Kobbari pachadi
Coconut chutney is an Andhra delicacy. This is a very good accompaniment for steamed rice, idly, dosa or undrallu. This is also no onion no garlic recipe. Here I present spicy, tangy and flavoursome coconut chutney to enjoy the festive meal. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Accompaniment
Cuisine: Andhra
Servings: 6-8
Ingredients:
Coconut: 1 cup
Coconut water: half cup
Red chillies: 10-15 nos.
Salt: As required
Tamarind: Small lemon size
Coriander seeds: 1 tsp
Chana dal: 1 tsp
Urad dal: 1 tsp
Oil: 1 tbsp.
Tempering:
Oil: 1 tbsp
Chana dal: 1 tsp
Urad dal: 1 tsp
Mustard seeds:1 tsp
Cumin seeds: 1 tsp
Hing: A pinch
Method of preparation:
1. Heat kadai, pour oil. When it becomes hot add chana dal, urad dal, coriander seeds. Roast them well till they change into golden brown colour. Add red chillies too and fry for a minute. Transfer them onto a plate.
2. Take one cup of chopped coconut pieces(Approximately) or half coconut chopped into pieces.
3. Soak tamarind in enough water.
4. Take a mixer grinder, put roasted ingredients and grind them into a coarse powder. Add required amount of salt too.
5. Now add the chopped coconut pieces into it.
6. Grind them to a coarse powder.
7. Now add coconut water and grind to make a smooth paste. Adjust the consistency and texture according to your family requirement. If required add little water to get the desired consistency.
8. Now transfer the pachadi onto a serving bowl.
9. For the tempering, heat kadai and pour 1 tbsp of oil. Put chana dal, urad dal, mustard seeds and cumin. When mustard splutters add hing into it and pour the tempering onto the coconut pachadi.
10. This pachadi can be served along with rice or dosa as an accompaniment.
Coconut pachadi(Another variation)
This is almost similar to the previous pachadi, instead of red chillies I’ve used the combination of red and green chillies. Remaining procedure is the same.
Ingredients:
Coconut pieces: 1 cup
Green chillies: 3 nos.
Red chillies: 4/5nos.
Salt: As required
Tamarind: Small lemon size
Coriander seeds: 1 tsp
Urad dal: 1 tsp
Chana dal: 1 tsp
Oil: 1 tsp
Tempering:
Oil: 1 tbsp
Chana dal: 1 tsp
Urad dal: 1 tsp
Mustard: 1 tsp
Cumin: 1 tsp
Curry leaves: few
Hing: A pinch.
Method of preparation:
1. Heat kadai, pour oil. When it becomes hot add chana dal, urad dal, coriander seeds. Roast them well till they change into golden brown colour. Add red chillies and green chillies, fry for a minute. Keep aside.
2. Take one cup of finely chopped coconut pieces.
3. Soak small lemon sized tamarind in water.
4. Take a mixer, put the roasted ingredients in it. Add required amount of salt too.
5. Grind to a coarse mixture.
6. Now add coconut pieces and grind them. Add soaked tamarind also. Grind to a smooth fine paste. Add  required amount of water to get desired consistency.
7. Grind into a smooth paste to get desired consistency and texture. Transfer the pachadi onto a serving bowl.
8. Do the tempering with tempering ingredients and pour this tempering onto the pachadi. Now the delicious coconut pachadi is ready to serve hot along with hot steamed rice.
akshayakumbham 