Andhra Coconut Chutney for Rice
Kobbari Pachadi | Andhra Coconut Chutney for Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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

Course: Accompaniment
Cuisine: Andhra Pradesh, Indian, Telangana
Keyword: Andhra Coconut Chutney for Rice, Kobbari Pachadi
Author: Aruna
  • 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
  1. In a small kadhai, heat 2 tsp oil.

  2. Add udad dal and fry till light golden brown.

  3. 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.

  4. Take off the heat. 

  5. Add the turmeric and mix well.

  6. Grind the coconut with the fried udad dal, chillies, tamarind and salt to a coarse paste. Use a little water if required.

  7. In a ladle, heat 1 tsp oil.

  8. Add mustard seeds and let them crackle.

  9. Add the split red chillies and curry leaves.

  10. Stir-fry for a few seconds till the chillies and curry leaves change colour.

  11. Add the tempering to the chutney and mix well.

  12. Serve with hot rice and ghee.