Wednesday, September 22, 2010

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.

  • 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

  • Oil-1tbsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Chana dal-1/2 tsp
  • Red chillies- 2 no breaked
  • Curryleaves - 4
  • 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.
  • You can also prepare chutney with roasted groundnuts .

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