November 18, 2015

Kobbari Pachadi (Coconut Chutney)

There are many varieties of chutneys in Andhra Cuisine that can be eaten with boiled rice during meal times. One of the most popular and tasty chutney in Andhra cuisine is "Kobbari Pachadi"(Coconut Chutney). After doing pooja ,we usually prepare sweet with leftover coconut. But you can try this delicious Kobbari Pachadi with leftover coconut too. Once you taste this chutney it gives nice mouth-feel and quickly it will become your hot favourite!!  A delicious pachadi with hot plain rice and ghee. To prepare this chutney you need mainly mature coconut !!!

Ingredients :
Kobbari (Coconut pieces)                             :   1 cup
Yendu mirapakayalu (Red chillies)               :   6
Pachi mirapakayalu (green chillies)               :   4
Chinthapandu gujju(Tamarind Paste)             :  1 spoon
Pasupu (Turmeric Powder)                              :  1/4 tea spoon  
Uppu(Salt)                                                                  : to taste
For Seasoning :
Minapa pappu (black gram dal)                        : 2 table spoons
Sanaga pappu ( Yellow splint lentils)               : 2 table spoons
Aavalu (Mustard seeds)                                     ; 1/4 tea spoon
Inguva (Asafoetida)                                          :  Pinch
Oil                                                                      : 3 table spoons

Method :

1. First you take one mature coconut. Break the coconut, separate the flesh from its shell. Cut into small pieces
2.  Heat up a pan, pour 2 table spoons of oil .Then add minapappu(black gramdal)Sanagapappu(yellowsplint lentils),aavalu(mustardseeds), yendumirapakaylu(dry red chillies).Fry for few seconds until they turn golden colour and mustard is popping.
3.  In the same oil heat green chillies for few seconds. Finally add coconut pieces
4. Remove from the gas stove and set aside to cool for few minutes.
5. Once cool, grind the toasted ingredients,tamarind paste, salt and turmeric powder into coarse paste by adding little water. Do not make chutney into fine paste.
6. Transfer the chutney into a bowl.
7. Heat oil in a pan, add Tadka(seasoning ) ingredients one by one.Srinkle pinch of inguva(asafoetida)Saute them until mustard start to crackle.Now pour this over kobbari pachadi.Decorate it with fresh coriander.
8. Now Andhra style Kobbari pachadi is ready!!! Serve it with steamed rice, ghee and sambhar.
Tips :
* For super taste, use only mature coconut.
* Grind the ingredients into coarse paste. Do not make fine paste.
* Use Mortar & Pestle for grinding.

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