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Kobbari Pachadi | Andhra Coconut Chutney for Rice
Aruna
Kobbari Pachadi is a coconut chutney that is savoured with rice and ghee in Andhra Pradesh and Telangana
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Accompaniment
Cuisine
Andhra, Indian, Telangana
Servings
6
People
Ingredients
1x
2x
3x
1/2
Cup
Finely Chopped Coconut Pieces
(~70 gms)
2
tbsp
Udad Dal
(~30 gms)
3-4
Red Chillies
(Spicy ones, preferred)
1
Flake
Tamarind
(or 1/4 tsp thick tamarind paste)
1/4
tsp
Turmeric
2
tsp
Oil
Salt to Taste
For Tempering
1
tsp
Oil
(Sesame oil preferred)
1
tsp
Mustard Seeds
1-2
Red Chillies
4-5
Curry Leaves
Instructions
In a small kadhai, heat 2 tsp oil.
Add udad dal and fry till light golden brown.
Add the red chillies and continue to stir-fry for 1/2 a minute till the chillies start to change colour.
The udad dal will also fry a little more.
Take off the heat.
Add the turmeric and mix well.
Grind the coconut with the fried udad dal, chillies, tamarind and salt to a coarse paste.
Use a little water if required.
In a ladle, heat 1 tsp oil.
Add mustard seeds and let them crackle.
Add the split red chillies and curry leaves.
Stir-fry for a few seconds till the chillies and curry leaves change colour.
Add the tempering to the chutney and mix well.
Serve with hot rice and ghee.
Keyword
Andhra Coconut Chutney for Rice, Coconut Chutney for Rice, Kobbari Pachadi, Raw Mango Coconut Chutney
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