Kobbari Pachadi | Andhra Coconut Chutney for Rice
Kobbari Pachadi is a coconut chutney that is savoured with rice and ghee in Andhra Pradesh and Telangana
Ingredients
- 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.