Andhra Style Coconut Chutney Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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
Servings: 1 bowl
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.