Kobbari Pachadi – Coconut Chutney


When starting out to cook on my own, one of the first recipes I learnt was, Kobbari Pachadi. I am not talking about the regular coconut chutney that goes with our South Indian breakfast fare. What I’m talking about is a coconut pachadi that is prepared only to be eaten with rice during meal times. Its preparation involves red and green chillis, cumin, bengal gram, tamarind and fresh coconut. Very simple recipe that you can hardly go wrong with. Its all in the texture of the pachadi which should be coarsely gound and not into a smooth paste. You should be able to bite into toasted bits of the spices and dals which gives a nice mouth-feel. Of course, not to mention the magic touch of curry leaves-mustard seeds seasoning. A delicious pachadi to go with rice.

Kobbari pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  coconut

 Ingredients

  •   1 1/4 cup of freshly grated coconut
  •   1/2 tsp cumin seeds
  •   1 tsp split gram dal/minappa pappu/urad dal
  •   1 tbsps chana dal/senaga pappu/bengal gram
  •   2 dry red chillis, tear and de-seed
  •   2 green chillis, cut each into two
  •   4 garlic flakes
  •   gooseberry sized tamarind
  •   2-3 tsps oil
  •   salt to taste
  •   1/2 tsp sugar (optional)
  • For popu/tadka/seasoning:

  •   1/2 tsp mustard seeds
  •   1 tsp split gram dal/minappa pappu
  •   14 -15 curry leaves
  •   1/2 tsp oil

Method for making Kobbari pachadi

Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red. Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat. Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps). You shouldn't make it into a smooth paste. A stone mortar is recommended to crush them but you can use a blender too.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
Turn off heat and add the seasoning to the ground kobbari pachadi and combine.
Serve with hot steamed rice and ghee.

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12 thoughts on “Kobbari Pachadi – Coconut Chutney

  1. I love this chutney. But I do not have the patience to do all the roasting and grinding.

    So what I have got now is an instant coconut chutney mix that I can store for months. Whenever I feel like it I can pull it out of a box and eat it with oil, ghee or straight out.

    It goes very well with dosa too – for that again I love the instant dosa mix. Saves me hours of soaking, grinding, fermenting process.

  2. Sailu, yes me too i remember my mom being out of town and we kids were all alone that night, and me and my sister made Coconut chutney, Aloo Fry and Rasam.. yep but mine was just 3 ingredients, coconut green chillies and tamarind with the seasoning.. Thats it!!!

  3. Hi Sailu,

    I have gotta give it to you for having the Yummiest website out here.
    Your Recipes are easy to follow and ur Pics simply ROCK.
    In a nutshell ,Andhra food at its very BEST.

  4. Hi Sailaja garu,
    I have asked for this recipe and left a comment in your website (for mexican tacos recipe) Thanks a lot..i’ll try this definitely

  5. Dear Sailu

    You have a great website. I refer to ur site very frequently for andhra recipes. You make the the whole process of cooking very simple and interesting.

    I would like to have some recipes for vegetables made with toor dal. Like beans with pappu-stir fry type. I checked your site quite extensively but couldn’t find such a recipe.

    Thank you

  6. Always look up your website for any Andhra preparations.I have tried some and found that they turned out great.. so kudos and keep up the good work!!!

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