Sunday, February 14, 2010

Kobbari Pachadi/Coconut Chutney

Normally in our daily routine we will come across two different kinds of coconut chutney’s. One which we use for Dosa and another one which we use in rice. Today I am writing a recipe for the one which is to be used in the Rice. This is very simple recipe and very easiest one. So next time try out this recipe. The main part of this recipe lies in its texture which should be coarsely ground and not into a smooth paste. You should be able to bite the small   bits of coconut along with the spices and dals which give a mouth–water feeling. Finally once after the pachadi/chutney  is done the last  adding the tadka/tempering of mustard seeds , curry leaves ,hing and red chillies give the original taste of the chutney.
  • Freshly grated coconut/Coconut pieces – 2 cups
  • Cumin seeds /Jeera – 1tsp
  • Mustard seeds – 1 tsp
  • Minappa pappu/urad dal – 1tsp
  • Dry red chillies – 2
  • Green chillies -2
  • Gooseberry sized tamarind
  • Oil – 3 tsp
  • Salt to taste
  • Hing – ½ tsp
For popu/tadka/seasoning:
  • Mustard seeds – 1 tsp
  • Jeera -1 tsp
  • Dry red chillies -1
  • Oil – 1 tsp
  • Heat oil in a pan. Add cumin and toast them for a few seconds, add the urad dal, mustard seeds and let them turn red. Next add the red chillies and green chillies and fry them for half a minute on low heat.
  • Grind the toasted ingredients, tamarind, and salt to a slightly coarse paste by adding very little water (few tbsp). You shouldn't make it into a smooth paste.
  • Heat oil in a small pan. Add the mustard seeds, Jeera and let them pop and let it brown. Add the curry leaves and toss them for a few seconds till the flavours come out.
  • Turn off heat and add the tadka to the ground kobbari pachadi and combine.
  • Serve with hot steamed rice and ghee. 

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