When the ingredient for JFI- January (Coconut) was announced, I knew which recipe I was going to blog. One of the most treasured fruits of the Gods is the coconut so revered to us, Hindus, symbolizing divine consciousness and forms an integral part of Hindu religious ceremonies, from birth to death. The humble, tender loving, versatile coconut is our offering to the Gods, its white flesh eaten as “prasadam” and is the super food to us, South Indians.
There are innumerable traditional recipes prepared with it and by far the most simple and classic recipe is kobbari pachadi or coconut chutney in all its variations. There are certain pachadis or chutneys that are so simple, which can be prepared at a moment’s notice and yet taste divine. Coriander coconut chutney, is one such classic example of an irresistable chutney that is easy to prepare, nutritious and flavorful. A treasured recipe like kothimira kobbari pachadi can give even the most exotic culinary creations a run for its money.
Coriander coconut chutney, is a variation to the traditional coconut chutney, that has a sweet-nutty flavor due to the coconut, coriander and peanuts and the green chillis balances the flavors by giving it a hint of spice. All you need to do is saute the greens and chillis, grind them along with fresh coconut and roasted peanuts and infuse with a seasoning of mustard seeds and fresh curry leaves giving it a fragrant touch.
Kothimira Kobbari Pachadi Recipe
Prep & Cooking: 15-20 mts
Serves 4-5 persons
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
1 tsp cumin seeds
1 small bunch fresh coriander leaves, washed and chopped into pieces
10-12 mint leaves (pudina)
3-4 green chillies (increase or decrease to suit your spice level)
1/4 cup roasted peanuts (de-skinned)
1/2-3/4 cup water
salt to taste
1 tsp oil
1 tsp mustard seeds
8-10 fresh curry leaves
1/2 tsp oil
1 Heat a tsp of oil in a small pan. Add the cumin seeds and let them splutter. Add the green chillis and washed coriander leaves and stir fry for 2-3 mts till you get a nice aroma. Add the mint leaves and toss them about for a few seconds. Remove from heat and cool.
2 Grind the grated coconut, sautÃ©ed green chillies, coriander leaves, mint leaves and roasted peanuts along with salt, to a paste by adding about half a cup of water. A stone mortar is recommended to crush them but you can use a blender too.
You can replace peanuts with putanala pappu (roasted gram dal).
My entry to Ashwini’s JFI-Coconut.