Coconut Chutney / Kobbarikaya pachadi

Coconut Chutney / Kobbarikaya pachadi

Today's post is a basic coconut chutney which is everybody's favourite ( at least in South India ). This is very simple and easy to prepare with basic ingredients which are
commonly available in every house. Coconut chutney can be used as a dip or side dish for dosa, idli, upma, etc.,. There are many variations of this coconut chutney. I am posting the basic chutney. The other variations would be up very soon. Keep watching this space for more variations.

Coconut has its own advantages. It is rich in calcium which is very important for our bones and teeth. It is believed that eating raw coconut pieces helps in cleaning the teeth ( not too many pieces, though ). It has anti-viral, anti-bacterial and anti-fungus properties which indeed increases the immunity of our body. I make it a point to use at least one coconut for a fortnight.

My mom used to prepare coconut laddoos with jaggery which were very tasty and healthy too. I used to have it as an after school snack or during my free time. I just used to love them.  Watch this space for the recipe of coconut laddoos which I would be updating very soon.

You can also view gongura ulli pachadi and instant tomato pickle which are very easy to prepare and are mouth-watering. 

Preparation

Finely chop the coconut pieces so that it would be easy for grinding.

Add cumin seeds, green chillies, red chillies, garlic, tamarind and salt.

Grind this to a fine paste adding water little by little. Transfer to a serving bowl.
Heat a pan and add oil. When hot, add mustard, cumin and fenugreek seeds.

When they splutter, add hing, dry chillies and curry leaves.

Fry for a few seconds and switch off the flame. Allow to cool a bit. Add this tempering to the coconut paste and mix well. Serve with hot dosa or idli or upma. This will taste equally good when mixed with rice.

Ingredients

Coconut 1 chekka ( part ) or chopped pieces 1 cup
Green chillies 2
Dry red chillies 1
Cumin seeds 1 tsp
Tamarind 1 tsp
Salt to taste
Garlic 2 pods
Coriander ( optional ) few springs

For Tempering

Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 2 sprigs
Dry chillies 1
Hing 1 big pinch

Method

1. Finely chop the coconut pieces.
2. Grind coconut pieces, green chillies, dry red chillies, tamarind, salt, garlic and cumin seeds to a fine paste adding little water at a time.
3. Heat oil in a pan and add mustard seeds, cumin seeds and fenugreek seeds.
4. When they splutter, add hing, dry chillies and curry leaves.
5. Sauté for a few seconds and switch off the flame.
6. Allow this tempering to cool a bit and then add to the coconut paste.
7. Serve as a side dish with dosa, idli, upma, vada, etc..,.

Notes

• A few leaves of coriander can also be added to enhance the flavour.
• Increase the amount of chillies if you want it more spicy.
• Check for salt after you add the tempering and add more as desired.