This Andhra-style Coconut Chutney (Kobbari Pachadi) is made by sauteing aromatic spices like cumin, coriander, and red chilies with coconut and finishing with a crunchy chana dal tempering. It’s rich, flavorful, and pairs beautifully with idli, dosa, or rice.
Ingredients
For Chutney
- Fresh grated coconut – 1 cup
- Oil – 1 tbsp
- Cumin seeds – ½ tsp
- Coriander seeds – 1 tsp
- Dry red chilies – 3 to 4 (adjust to spice)
- Garlic – 4 cloves
- Curry leaves – few
- Tamarind – small lemon size
- Salt – to taste
- Water – as needed
For Tempering
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Chana dal – ½ tsp
- Urad dal – ½ tsp
- Curry leaves – few
- Dry red chili – 1
- Hing – a pinch
Preparation Steps
- Fry the Spices
Heat 1 tbsp oil in a pan. Add cumin seeds, coriander seeds, garlic cloves, dry red chilies, and curry leaves.
Fry on low flame until the mixture turns aromatic and golden brown. - Cool and Grind
Let it cool completely. Transfer to a blender along with grated coconut, tamarind, and salt.
Add a little water and grind into a coarse or smooth paste as desired. - Prepare Tempering
Heat 1 tsp oil in a small pan. Add mustard seeds and let them splutter.
Then add chana dal, urad dal, dry red chili, curry leaves, and a pinch of hing.
Fry until the dals turn golden and crisp. - Combine
Pour the tempering over the chutney and mix well. - Serve
Serve with idli, dosa, upma, or hot rice with ghee.
Tips
- Always fry spices on low flame to prevent burning.
- Let the mixture cool before grinding for best flavor.
- You can add a small piece of ginger for extra aroma.
- For rice, make the chutney thick and slightly spicy.
Health Benefits
- Coconut boosts brain and heart health.
- Garlic and cumin improve digestion and immunity.
- Chana dal adds protein and texture.
Variations
- Green Chili Version: Replace red chilies with green ones for a fresh twist.
- Peanut Version: Add roasted peanuts while grinding for a creamy texture.
- Dry Pachadi: Skip water for a coarse, thick version ideal with rice.