A Roundup of Chutneys for Idli and Dosa

I have posted so many chutneys and podis that serve as wonderful accompaniments that I decided to a round-up of the recipes I have posted so far. If you try even some of them regularly, I promise  you will not be bored.

Kobbari-Mammidikaya Pachadi (Coconut and Raw Mango Chutney)

Kobbari Mammidikaya Pachadi or Coconut and Raw Mango Chutney
Kobbari Mammidikaya Pachadi or Coconut and Raw Mango Chutney

It is the season of mangoes and here is another pachadi I like!


  1. Fresh Coconut Pieces – 1/2 Cup
  2. Raw Mango – 1 medium-sized (must be khatta, sour)
  3. Udad Dal – 2 tbsp
  4. Hot Red Chillies – 3
  5. Salt to Taste
  6. Turmeric – 1/8 tsp
  7. Water
  8. Mustard seeds – 1/4 tsp
  9. Oil – 3 tsp


  1. In a small kadai or ladle, heat 2 tsp oil.
  2. Add udad dal and fry till golden brown.
  3. Add red chillies and fry for 15 secs.
  4. Let the dal and chillies cool.
  5. Peel and cut the mango to small pieces.
  6. Grind the coconut pieces, mango pieces, fried udad dal, red chillies, salt, and turmeric.
  7. Add water as required and grind to the consistency of a thick, slightly coarse paste.
  8. Take out the pachadi in a bowl.
  9. Heat the oil and add mustard seeds.
  10. Wait till the seeds sputter and add to the pachadi.
  11. Mix well.
  12. Serve with hot rice.


  • The mango must be khatta (sour) and the red chillies must be spicy. Otherwise the pachadi will be very bland. 🙁

Kobbari Annam (Coconut Rice or Thengai Sadam)

Kobbari Annam or Coconut Rice or Thengai Sadam
Kobbari Annam or Coconut Rice or Thengai Sadam

Kobbari Annam, Thengai Sadam, or Coconut Rice is oh-so-easy to make, gets done in a jiffy, and tastes heavenly. I make it often in the festival season as naivedyam and as a means of using all the coconut I get as prasadam. 🙂


  1. Rice – 1 Cup
  2. Fresh Grated Coconut – 1/3 Cup
  3. Cashew – 6 to 8
  4. Peanuts – 2 tbsp
  5. Mustard Seeds – 1 tsp
  6. Red Chillies – 3 or 4
  7. Udad Dal/Husked Black Gram – 1 tsp
  8. Chana Dal/Bengal Gram – 1 tsp
  9. Curry Leaves – 6 to 8
  10. Oil – 2 tbsp
  11. Salt to Taste


  1. Pressure cook rice with 2 cups of water till cooked.
  2. Spread on a plate and set aside to cool.
  3. In a heavy-bottomed wok/kadai, heat the oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add udad dal and chana dal.
  6. Fry till light brown.
  7. Add the cashew and peanuts.
  8. Fry till the cashew turns light brown and the peanuts just start to pop.
  9. Add split red chillies and curry leaves.
  10. Fry for a minute.
  11. Turn the heat to low.
  12. Add freshly grated coconut and mix well.
  13. Over medium heat, stir fry the coconut till it starts to turn light brown.
  14. Add rice and mix well.
  15. Add salt and mix well.
  16. Serve warm with papad.


  • The rice should be cooked such that the grains remain separate.
  • Be careful not to over fry the coconut, else it will smell of coconut oil.