Kobbari Pachadi ~ Coconut Chutney ( For Rice )

Chutney is a spicy condiment made with veggies as a base ingredient along with spices, sugar and tamarind. There are thousands of varieties of Chutneys made in Indian Sub continent. When it comes to South Indian meal, chutney is a mandatory dish served along with curries, rasam and sambar. We in Andhra make  chutney with almost all types of veggies. We know that tiffins / breakfast like idly, dosa, upma are served with chutney and sambar. Those chutneys are little thinner in consistency, easy to be dipped. Where as there are some particular chutneys which are served with rice, these are thick in consistency. One such chutney is coconut chutney. 

Being South Indian for every festival, we have a tradition to break coconut in front of god. Mostly it will be 1 coconut but few festivals we end up with 2-3 coconuts. I remember my mom always used to make coconut ladoo and coconut chutney with these coconuts. This chutney has a very unique taste compared to the regular chutneys. It tastes amazing with hot steamed rice and my husband says it tastes great with curd rice too. 

So today I will be preparing my moms coconut chutney recipe with is served with rice and roti too. This recipe goes to week 3, day 2 of Blogging Marathon 115 under the theme " Accomplishments". 

Ingredients:


Fresh / Frozen grated coconut 1 cup
Red chili 6
Tamarind pulp 1 tea spoon
Chana dal  1 tbsp
Udad dal 1 tbsp
Cumin seeds 1/2 tsp
Jaggery grated 1 tsp
Garlic cloves 5
Salt to taste 
Oil 1 tbsp

For tempering:

Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Udad dal 1 tsp
Curry leaves 4
Red chili 2
Oil 1 tbsp

Preparation:

In a small pan heat oil and add chana dal, udad dal, cumin seeds, garlic cloves and red chili.
Saute till nice aroma comes out.
Now add freshly grated coconut or coconut pieces, saute for 2-3 minutes and switch off flame. 
Let it mixture cool a bit.
No add this mixture to blender along with salt and tamarind pulp.
Add little water and blend it to smooth paste.
Adjust the salt if required.
Prepare tempering by heating oil in small pan.
Add mustard seeds, let them crackle to add cumin seeds.
Also add udad dal, red chili and curry leaves.
Let them roast for few seconds, remove and add to blended coconut chutney.

Check to see what my fellow bloggers are cooking for Blogging Marathon 115.