Kobbari Pachadi is a coconut chutney that is savoured with rice and ghee in Andhra Pradesh and Telangana
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.