Coconut chutney | Kobbari pachadi
Here I am sharing easy coconut chutney for Indian breakfasts. Chutney is a compulsory dip for dosa, idli, vada,pongal. It tastes amazing with steamed rice also.It is not only served with breakfasts but it can be accompanied with snacks in the evenings like pakodas.
Without coconut chutney Indian breakfasts are not completed. There are many variations in making coconut chutney but here I am sharing chutney by roasting chana dal, urad dal and grinding them along with fresh coconut.Other ingredients used are tamarind pulp, green chillies which adds tangy and spiciness to the chutney. Use fresh coconut for this recipe if is accessible. If you are using desiccated coconut use warm water while grinding.
This coconut chutney tastes good with lemon rice , Vaghareli khichdi, raw tamarind rice.
Coconut chutney for rice dosa idly | కొబ్బరి పచ్చడి | coconut chutney
Ingredients
- Oil — 2 Tsp
- Fresh coconut — 1/2 cup
- Urad dal — 1 Tsp
- Chana dal — 1 Tsp
- Cumin seeds — 1 Tsp
- Coriander seeds — 1 Tsp
- Green chillies -3 to 4
- Curry leaves — few
- Salt — 1/2 Tsp or to taste
- Tamarind — 1 Tsp
- Garlic — 3
- Roasted chana dal — 1 Tbsp
For tempering
- Oil — 2 Tsp
- Mustard seeds — 1/2 Tsp
- Urad dal — 1/2 Tsp
- Hing — 1/4 Tsp
- Curry leaves — few
- Red chilli — 1 slit
Steps to make coconut chutney
- Into kadai, add oil, urad dal, chana dal, coriander seeds and cumin seeds and roast them.
- Then add green chillies and curry leaves and roast them in oil.
- Then add fresh coconut and roast them. Cool completely.
- Transfer into mixer jar. Add tamarind pulp, salt, roasted chana dal, garlic cloves.
- Grind into fine paste.
- For tempering add oil, mustard seeds, urad dal, hing and curry leaves.
- Add to chutney.
- Coconut chutney is ready to serve with idli, dosa, rice, chapati, vada, pongal.
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