Name: Andhra Style Coconut Chutney Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Oil – 3 tbsp.; Chana dal – 2 tbsp.; Moong dal – 1 tbsp.; Coriadner seeds – 3 tbsp.; Dry red chilies – fist full; Cumin seeds/ jeera – 1 tbsp.; Curry leaves – 1 strand; Fresh Coconut – 1 bowl; Tamarind – large lemon size; Hot water – 250 ml to soak tamarind; Garlic cloves – 3 tbsp.; Crystal salt – 2 tbsp.; Jaggery – 3 tbsp.; Oil – 1 tbsp.; Chana dal – ¼ tbsp.; Moong dal – ¼ tbsp.; Mustard seeds – ¼ tbsp.; Dry red chilies – 2 No.; Curry leaves – 1 strand; Asafoetida/ hing – a pinch

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Andhra Style Coconut Chutney Recipe, also known as Kobbari Pachadi, is a staple condiment in Andhra cuisine. It is a flavorful and versatile chutney that can be enjoyed with rice, dosa, idli, vada, and other South Indian dishes. The chutney is made with grated coconut, green chilies, tamarind, curry leaves, and spices. It is typically roasted or tempered with mustard seeds, urad dal, and chana dal for added flavor and crunch.

Contents

How to make Andhra style coconut chutney recipe:

1. Heat 3 tbsp. oil in a pan and put chana dal, moong dal and coriander seeds.

Heat oil put chana dal, moong dal and coriander seeds.

2. Add a fist full of dry red chilies and saute for a while.

Andhra Style Coconut Chutney Recipe: Add dry red chilies.

3. Put jeera, a strand of curry leaves and fresh coconut pieces. Cook for a while on low flame.

Add jeera, curry leaves and fresh coconut pieces.

4. Place large lemon-sized tamarind in a vessel and pour 250 ml. hot water.

Andhra Style Coconut Chutney Recipe: Soak tamarind with hot water.

5. In a mixer grinder put fried coconut spices, garlic cloves, crystal salt and jaggery.

Put coconut mix in a mixer grinder, add garlic, rock salt and jaggery.

6. Add soaked tamarind pulp and grind coarsely. Pour tamarind water and grind further.

Andhra Style Coconut Chutney Recipe: Add tamarind water

7. Once you get a soft paste, transfer the coconut chutney to another bowl.

Andhra Style Coconut Chutney Recipe: Grind to soft paste.

Preparing Temper:

8. Heat 1 tbsp. oil in a tempering pan, add chana dal, moong dal and mustard seeds.

In a tempering pan add oil, chana dal, moong dal and mustard seeds.

9. Add dry red chiles, curry leaves and asafoetida/ hing. Pour this tempering mixture over Andhra Style Coconut Chutney Recipe while it’s hot.

Add dry red chilies, curry leaves and hind. Pour over chutney.

Watch this Recipe Video on Youtube.

Here are a few finger-licking recipes:

Andhra Style Mint Chutney,

Ridge Gourd Skin Chutney,

Brinjal Chutney,

Peanut Coconut Chutney and

Kothimeera nilava Pachadi.

Andhra Style Coconut Chutney Recipe

Andhra Style Coconut Chutney Recipe, also known as Kobbari Pachadi, is a staple condiment in Andhra cuisine.

Course Chutney

Cuisine Andhra

Keyword Andhra Style Coconut Chutney Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 bowl

Author Uppada Lakshmi

Ingredients

Oil – 3 tbsp.
Chana dal – 2 tbsp.
Moong dal – 1 tbsp.
Coriadner seeds – 3 tbsp.
Dry red chilies – fist full
Cumin seeds/ jeera – 1 tbsp.
Curry leaves – 1 strand
Fresh Coconut – 1 bowl
Tamarind – large lemon size
Hot water – 250 ml to soak tamarind
Garlic cloves – 3 tbsp.
Crystal salt – 2 tbsp.
Jaggery – 3 tbsp.

Ingredients for Temper:

Oil – 1 tbsp.
Chana dal – ¼ tbsp.
Moong dal – ¼ tbsp.
Mustard seeds – ¼ tbsp.
Dry red chilies – 2 No.
Curry leaves – 1 strand
Asafoetida/ hing – a pinch

Instructions

Add the coriander seeds, moong dal, and chana dal to a pan with 3 tablespoons of heated oil.
Include a fist’s worth of dry red chilies and cook for a little time.
Add chunks of fresh coconut, jeera, and a strand of curry leaves. Cook on low heat for a while.
Fill the container with 250 ml of boiling water and place a large lemon-sized tamarind.
Combine the jaggery, crystal salt, cloves of garlic, and fried coconut spices in a mixer grinder.
Include the soaked tamarind pulp and coarsely crush. After adding tamarind water, grind some more.
Spoon the coconut chutney into a different bowl after the paste is soft.
Add mustard seeds, moong dal, and chana dal to a moderate pan with one tablespoon of heated oil.
Include the asafoetida/hing, curry leaves, and dry red chilies. While the coconut chutney recipe is still hot, pour the tempering mixture over it.

Recipe Video

youtu.be/D9wxC1JkY9Y

Pro-Tips to make perfect Andhra Style Coconut Chutney Recipe:

For the base:

Freshness is key: Use fresh, mature coconut for the best flavor. If unavailable, frozen grated coconut can be used, but thaw it completely before using.
Roasting adds depth: Toast the coconut pieces lightly in a pan with a little oil or ghee before grinding. This adds a nutty aroma and enhances the flavor.
Spice it up: Adjust the amount of red chilies based on your spice preference. Andhra chutneys are known for their heat, but remember you can always add more but not take it away!
Tamarind for tang: Use good quality tamarind for a balanced sweet and tangy flavor. Soak it in warm water for a few minutes before using to soften it.
Don’t over-grind: Grind the chutney to a coarse or medium consistency, not a smooth paste. This allows the texture of the coconut and other ingredients to shine through.

For the tempering:

Mustard seeds for aroma: Mustard seeds are essential for the signature “pop” and aroma. Use black or brown mustard seeds, whichever you prefer.
Oil choice: Traditionally, coconut oil is used for tempering. You can also use ghee or any other high-smoking point oil.
Curry leaves for fragrance: Don’t skip the curry leaves! They add a beautiful aroma and subtle earthy flavor.
Urad dal for crunch: Adding a small amount of urad dal to the tempering gives the chutney a nice textural contrast.