Kobbari Perugu Pachadi (aka Thengai Thayir Pachadi, Coconut and Yoghurt Chutney)

Kobbari Perugu Pachadi is by far my first choice when I want a chutney for idli or dosa. A variation of the pure coconut chutney, this pachadi is more mellow because of the use of yoghurt. 🙂

You can find the vegan version of the pachadi (without dahi) under Kobbari Pachadi or Coconut Chutney for Idli or Dosa.

Time: 10 Minutes

Serves: 4

Ingredients

1. Fresh grated coconut – 3/4 cup
2. Yoghurt – 1/2 cup
3. Udad Dal – 1 tsp
4. Rai – 1 tsp
5. Red Chilli – 1
6. Green Chilli – 2
7. Ginger – 1/4″ piece
8. Curry Leaves – A few
9. Oil – 1 tsp
10. Salt to Taste

Method

1. Grind the coconut, green chilli and ginger together.
2. Beat the dahi till smooth.
3. Mix the coconut paste, dahi and salt.
4. In a ladle, heat the oil.
5. Add mustard seeds and wait till they splutter.
6. Add the udad dal and fry till golden brown.
7. Turn of the heat,
8. Add the split red chilli and curry leaves to the oil.
9. Stir-fry for 10 seconds.
10. Add the tempering to the Kobbari Perugu Pachadi.
11. Enjoy with Idli, Dosa, Upma, or as side-dish at a South Indian Lunch.

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. 🙁