Kobbari Perugu Pachadi | Thengai Thayir Pachadi | Coconut and Yoghurt Chutney

Kobbari Perugu Pachadi by far my first choice when I want a chutney for Idli or Dosa. Called Thengai Thayir Pachadi in Tamil, this variation of the traditional Coconut Chutney has yogurt in it and so can be described as a Coconut Raita as well. 🙂

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With summer around the corner, a variety of cooling curd-based dishes will be on the menu in my home. One category of yogurt-based dishes that my family loves is what we call Perugu Pachadi in Andhra (Thayir Pachadi in Tamil Nadu). Easy to make, these pachadis are essentially different vegetables (either raw or lightly cooked) mixed with tempered yogurt.

My favourite in this category is the Kobbari Perugu Pachadi or Thengai Thayir Pachadi. Grind some grated coconut with a bit of ginger and green chilli and mix it in with beaten yogurt. Now temper it and you have a delicious Coconut and Yogurt Dip that serves as a side to rice, Idli or Dosa.

This chutney is also a great way to increase the volume of the Coconut Chutney to cater to a greater number of people. The yogurt in it means that the volume doubles and that helps when you are short of coconut or suddenly need more Coconut Chutney.

Some Tips

• Do not grind the coconut too fine.
• Ensure that the yogurt is not sour.
• If you are not going to use the pachadi immediately or have some left over, refrigerate it. This chutney turns sour quickly, especially in hot weather. 🙁

Other Perugu Pachadi Recipes

• Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi
• Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi
• Inji Thayir – Yogurt with Ginger – Onam Sadya Recipe
• Usirikaya Perugu Pachadi | Nellikai Thayir Pachadi | Amla Raita
• Potlakaya Perugu Pachadi | Snake Gourd Raita | Pudalangai Thayir Pachadi

Other Coconut Chutney Recipes

• Kobbari Pachadi: The Traditional Coconut Chutney for Idli or Dosa
• Kobbari Pachadi or the Andhra Coconut Chutney for Rice
• Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney

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How to Make Kobbari Perugu Pachadi or Thengai Thayir Pachadi

1. Making the Pachadi
   1. Grind the 1/2 cup coconut, 2 green chillies and 1/4 tsp ginger together to a coarse paste.
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   2. Beat 1/2 dahi till smooth.
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   3. Mix together the coconut paste, dahi and salt.
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2. Adding the Tempering
   1. In a ladle, heat 1 tsp oil.
   2. Add 1 tsp udad dal and fry till light golden brown.
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   3. Now, add 1/2 tsp mustard seeds, 2 split dried red chillies, and a few curry leaves.
   4. Stir-fry till the mustard seeds start crackling and the udad dal turns golden brown.
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   5. Add the tempering to the Kobbari Perugu Pachadi.
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   6. Enjoy with Idli, Dosa, Upma, or as side-dish at a South Indian Lunch.

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Recipe for Kobbari Perugu Pachadi

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Kobbari Perugu Pachadi | Thengai Thayir Pachadi | Coconut Raita

Aruna

In my home, the mellow and cooling Kobbari Perugu Pachadi is a must-have in summers.

Called Thengai Thayir Pachadi in Tamil, this is a variation of the traditional Coconut Chutney to which yogurt is added.

We serve this Kobbari Perugu Pachadi as a side to Idli, Dosa, Upma, or as a part of a traditional South Indian lunch.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniments, Chutney, Side Dish

Cuisine Andhra, Indian, South Indian, Tamil Nadu

Servings 4 People

Calories 77 kcal

Equipment

• Bowl (300 ml capacity)
• Spoon
• Grinder

Ingredients

  

1x2x3x

• 1/2 cup Coconut Grated
• 1/2 cup Dahi
• 2 Green Chillies
• 1/2 tsp Ginger

For the Tempering

• 1 tsp Oil
• 1 tsp Udad Dal
• 1 tsp Mustard Seeds
• 1 Dried Red Chilli
• A Few Curry Leaves

Other Ingredients

• Salt as Required

Instructions

 

Making the Kobbari Perugu Pachadi

• Grind the 1/2 cup coconut, 2 green chillies and 1/4 tsp ginger together to a coarse paste.
• Beat 1/2 dahi till smooth.
• Mix together the coconut paste, dahi and salt.

Adding the Tempering

• In a ladle, heat 1 tsp oil.
• Add 1 tsp udad dal and fry till light golden brown.
• Now, add 1/2 tsp mustard seeds, 2 split dried red chillies, and a few curry leaves.
• Stir-fry till the mustard seeds start crackling and the udad dal turns golden brown.
• Add the tempering to the Kobbari Perugu Pachadi.
• Enjoy with Idli, Dosa, Upma, or as side-dish at a South Indian Lunch.

Nutrition

Calories: 77 kcalCarbohydrates: 5 gProtein: 2 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 4 mgSodium: 92 mgPotassium: 90 mgFiber: 2 gSugar: 3 gVitamin A: 66 IUVitamin C: 18 mgCalcium: 44 mgIron: 0.4 mg

Keyword Amla Raita, Coconut and Curd Chutney, Coconut and Yogurt Chutney, Coconut Chutney, Coconut Raita, Kobbari Perugu Pachadi, Nariyal Raita, Perugu Pachadi, Thayir Pachadi, Thengai Thayir Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!