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 chutneys in South Indian cuisine is "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 a nice mouth-feel and quickly it will become your hot favorite!!  A delicious chutney with hot plain rice and ghee. To prepare this chutney you need mainly mature coconut!

Ingredients :

Coconut pieces:   1 cup

Red chilies:   6

green chilies:   4

Tamarind Paste:  1 spoon

Turmeric Powder:  1/4 teaspoon  

Salt: to taste

For Seasoning :

Black gram: 2 tablespoons

Bengal gram: 2 tablespoons

Mustard seeds: 1/4 teaspoon

Asafoetida:  Pinch

Oil     : 3 tablespoons

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 tablespoons of oil . Then add black gram, Bengal gram, mustard seeds, dry red chilies. Fry for a few seconds until they turn golden color and mustard is popping.

3.  In the same oil heat green chilies for a few seconds. Finally, add coconut pieces

4. Remove from the gas stove and set aside to cool for a few minutes.

5. Once cool, grind the toasted ingredients, tamarind paste, salt, and turmeric powder into a coarse paste by adding little water. Do not make chutney into a fine paste.

6. Transfer the chutney into a bowl.

7. Heat oil in a pan, add Tadka(seasoning ) ingredients one by one. Sprinkle a pinch of asafoetida. Saute them until mustard starts to crackle. Now pour this over kobbari pachadi. Decorate it with fresh coriander.

8. Now South Indian style Coconut Chutney is ready! Serve it with steamed rice, ghee, and sambhar.
Tips :
* For super taste, use only mature coconut.
* Grind the ingredients into a coarse paste. Do not make a fine paste.
* Use Mortar & pestle for grinding.