Coconut Chutney ~ Kobbari Pacchadi.

This Coconut Chutney is prepared  compulsory in South India almost for every Tiffin /Break fast items .It goes well with Idly,Dosa ,Upma etc.Making is very easy and simple.

Ingredients:

• Fresh Coconut pieces-1 cup
• Sanagapappu/Putnala Pappu/Bengal gram-1/2 cup
• Salt to taste
• Green chilies- 3 no
• Tamarind juice-1/2 tbsp
• Kothimeer leaves- few handful
• Water- little

Seasoning/Taalimpu/Tadka:

• Oil-1tbsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Chana dal-1/2 tsp
• Red chillies- 2 no breaked
• Curryleaves - 4

Method:

• Take a mixy jar,add the coconut pieces,salt,bengal gram/Senagapappu,green chillies and Tamarind juice.
• Add little water and turn the Jar to form a fine paste.
• Take this grinded paste in to a small bowl and keep it aside.
• Now heat the hard bottomed pan for seasoning,add little oil and heat it.
• Add the Cumin and Mustard seeds,Chana dal; when they starts crackle ,add the red chillies and curryleaves.
• Turn off the gas .
• Let it cool for a while and add to the Coconut Chutney which was kept aside and garnish with few Kothimeer leaves.
• Serve along with Idli,Dosa or whatever you like.

Note:

• You can also prepare chutney with roasted groundnuts .