Kobbari Perugu Pachadi | Thengai Thayir Pachadi | Coconut Raita
In my home, the mellow and cooling Kobbari Perugu Pachadi is a must-have in summers. Called Thengai Thayir Pachadi in Tamil, this is a variation of the traditional Coconut Chutney to which yogurt is added.We serve this Kobbari Perugu Pachadi as a side to Idli, Dosa, Upma, or as a part of a traditional South Indian lunch.
Equipment
- Bowl (300 ml capacity)
- Spoon
- Grinder
Ingredients
- 1/2 cup Coconut Grated
- 1/2 cup Dahi
- 2 Green Chillies
- 1/2 tsp Ginger
For the Tempering
- 1 tsp Oil
- 1 tsp Udad Dal
- 1 tsp Mustard Seeds
- 1 Dried Red Chilli
- A Few Curry Leaves
Other Ingredients
- Salt as Required
Instructions
Making the Kobbari Perugu Pachadi
- Grind the 1/2 cup coconut, 2 green chillies and 1/4 tsp ginger together to a coarse paste.
- Beat 1/2 dahi till smooth.
- Mix together the coconut paste, dahi and salt.
Adding the Tempering
- In a ladle, heat 1 tsp oil.
- Add 1 tsp udad dal and fry till light golden brown.
- Now, add 1/2 tsp mustard seeds, 2 split dried red chillies, and a few curry leaves.
- Stir-fry till the mustard seeds start crackling and the udad dal turns golden brown.
- Add the tempering to the Kobbari Perugu Pachadi.
- Enjoy with Idli, Dosa, Upma, or as side-dish at a South Indian Lunch.
Nutrition
Calories: 77 kcalCarbohydrates: 5 gProtein: 2 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 4 mgSodium: 92 mgPotassium: 90 mgFiber: 2 gSugar: 3 gVitamin A: 66 IUVitamin C: 18 mgCalcium: 44 mgIron: 0.4 mg