Peanut and Coriander Chutney/Kothimeera Verusenaga Pachadi
Kobbari Perugu Pachadi, Tengai Thayir Pachadi or Coconut Chutney with Yoghurt
Coconut Chutney for Idli and Dosa
Coriander and Coconut Chutney for Idli and Dosa
Tomato Onion Chutney or Tomato Ullipaya Pachadi
Verusenaga Pachadi, Andhra Peanut Chutney, or Groundnut Chutney
Nimmakaya Kharam with Idli
Idli Chutney Powder or Molaga Podi or Khara Podi
Kobbari Gulla Senaga Pappu Pachadi/Coconut and Roasted Gram Chutney
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 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. 🙂
Rice – 1 Cup
Fresh Grated Coconut – 1/3 Cup
Cashew – 6 to 8
Peanuts – 2 tbsp
Mustard Seeds – 1 tsp
Red Chillies – 3 or 4
Udad Dal/Husked Black Gram – 1 tsp
Chana Dal/Bengal Gram – 1 tsp
Curry Leaves – 6 to 8
Oil – 2 tbsp
Salt to Taste
Pressure cook rice with 2 cups of water till cooked.
Spread on a plate and set aside to cool.
In a heavy-bottomed wok/kadai, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal and chana dal.
Fry till light brown.
Add the cashew and peanuts.
Fry till the cashew turns light brown and the peanuts just start to pop.
Add split red chillies and curry leaves.
Fry for a minute.
Turn the heat to low.
Add freshly grated coconut and mix well.
Over medium heat, stir fry the coconut till it starts to turn light brown.
Add rice and mix well.
Add salt and mix well.
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.