Given how often we have Idli and Dosa for breakfast, it can get quite boring very fast. To alleviate this boredom, I try different chutneys and podis as accompaniment.
The Coconut Coriander Chutney is a simple variation of the traditional Coconut Chutney. Called Kothimira Kobbari Pachadi in Andhra Pradesh and Kothimalli Thengai Thogayal in Tamil Nadu, this chutney gets done in a jiffy and is absolutely delicious.
How to Make Kothimira Kobbari Pachadi | Kothamalli Thengai Thogayal | Coconut Coriander Chutney
Time: 7-10 Minues
Serves: 4
Ingredients
- Grated Coconut – 1/3 Cup
- Fresh Coriander Leaves – 1/3 Cup (Packed)
- Ginger – 1/4″ piece
- Green Chillies – 3 or 4
- Roasted and Peeled Peanuts – 6 to 8
Or
Roasted Bengal Gram/Gulla Senaga Pappu/Pottu Kadalai/Bhuna Chana – 1 tbsp - Udad Dal – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 1 tsp
- Curry Leaves – A Few
- Salt to Taste
Method
- Grind coconut, coriander, ginger, green chillies, roasted peanuts/bhuna chana and salt with a little water to form a thick and creamy paste.
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and fry till golden brown.
- Add curry leaves and stir-fry for 10 seconds.
- Add to the tempering to the coconut-coriander chutney.
- Mix well.
- Serve Kothimira Kobbari Pachadi | Kothamalli Thengai Thogayal | Coconut Coriander Chutney with idli, dosa, or dhokla.
Tips
- We add bhuna dal or peanuts to the Kothimira Kobbari Pachadi | Kothamalli Thengai Thogayal | Coconut Coriander Chutney to give it a creamy texture. Without these the chutney tends to be grainy because neither coconut nor coriander will ever grind to a smooth creamy paste.
Need more accompaniments for Idli or Dosa? Try these recipes!
- Nalla Kharam – Spicy Podi for Idli, Dosa or Rice!
- Kobbari Putnala Pappu Pachadi (Hotel Style Coconut Chutney)
- Senaga Pindi Pachadi for Idli
- Senaga Pindi Pachadi for Dosa
- Tomato Ullipaya Pachadi or Tomato and Onion Chutney for Idli and Dosa
- Verusenaga Pachadi, Andhra Peanut or Groundnut Chutney
- Hinga Chutney | Coconut Asafoetida Chutney
For dosa avakaya we put lemon juice.Koncham sour taste vastundi.
Love addition of peanuts there. .. sounds flavorsome. ..
This one looks fantastic n i will try soon.
This looks great. I have never tired on with peanuts though and I guess I will do them next time
I was really bored making the same coconut chutney and tomato chutney over and over again. Happy that you posted this recipe. Will definitely try this out.
So that’s the reason to add peanuts. Sure enough I made this the other day without any nuts and grind is not as fine. Thanks for the tip!
Make this almost every week! But without the peanuts…
Complicated title but delicious chutney.
Wow! What a beautiful colour!!!
Delicious… yummm!
I love dosa- coriander chutney combo, but never thought about dal or peanuts in them. It looks gorgeous, thanks for the recipe!
A favourite…but I have not tried adding roasted peanuts, that would be a good variation, thanks!
Do try it with just a few peanuts…. It changes the texture just a bit to make it more creamy rather than grainy.
Too many peanuts and it changes the taste, but then that is another pachadi on offer. 🙂