Pudina Kobbari Pachadi ~ Mint Coconut Chutney

Pudina Kobbari Pachadi for Idli, Dosa and Vada
Mint Coconut Chutney

Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before it makes an exit from the local farmer’s market. Bought 4 large bunches and prepared green chutney yesterday. I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, Idli. Makes a delightful side with idlis, ponganalu and vadas.

Pudina Kobbari Pachadi Recipe

Prep & Cooking: 15 mts

Cuisine: Andhra

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Ingredients:

1/4 cup pudina/mint leaves

1/4 cup chopped fresh coriander leaves/kothimira/dhania

1 cup fresh grated coconut

2 green chillis (slit lengthwise)

1 tbsp dalia/roasted chana dal/putnala pappu

¼ tsp cumin seeds/jeera/jeelakara (optional)

salt to taste

2 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp split gram dal/minapa pappu

pinch of hing/asafoetida/inguva

few curry leaves

1/2 tsp oil

1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the coriander leaves, pudina and green chillis and fry for 3 mts. Remove from heat and cool.
2 Grind the sauteed pudina mixture, grated coconut, roasted chana dal and salt to a paste. Add few tbsps water while grinding.
3 Heat oil in a pan, add the mustard and let them splutter. Add the split gram dal and allow them to turn red. Add curry leaves and hing and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa.

Mint Coconut Chutney for Idlis, Dosa and tiffins
Idli with Pudina Kobbari Pachadi, Podi and Ginger Pickle

Pudina Kobbari Pachadi ~ Mint Coconut Chutney

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  coconut
  •   mint
  •   coriander leaves

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Published:

Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before they make an exit from the local farmer's market. Bought 6 large bunches and prepared green chutney yesterday. Today, I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, idli.

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14 thoughts on “Pudina Kobbari Pachadi ~ Mint Coconut Chutney

  1. I tried it today. Amazing! Nice end of year dinner in combination with dosa! BTW, I use brown rice for dosas and it comes out great. I see that you have a listing under brown rice recipes. Perhaps you could add this. Make those round beauties healthier.

  2. Arey, yaar…
    The recipe is really good. I would like to prepare myself at my home today itself. Enjoy cooking. ok.
    Bye….
    A.S.Rajagopal

  3. Hi Sailu,

    I love your website and regular follower of your recipes! I am going to try this chutney today!

    Thank you for posting such wonderful recipes with great pics!

    regards,
    Kalpana

  4. Hi Sailus! What an amazing recipe you have shared with us . This is all time favourite recipe. I regularly follow your website as well as your blogs and this pudina kobbari pachadi coconut chutney is my favourite one. Thanks for all your recipes and in particular for this one.

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