Coconut Chutney (Kobbari pachadi) – for south Indian breakfast

After posting a lot of my chutney recipes, few of which like onion chutney, peanut or groundnut chutney, ginger chutney and onion-coriander chutney were tried by many of you, I am finally sharing my recipe for the king of chutneys (if I may call it :P) – Coconut chutney 😀

This is the most often prepared and most common chutney that you find with any south Indian breakfast. Many chutneys actually are derived from this like coconut-coriander, coconut-mint etc (will share recipes shortly). This is very easy to make and can be served with idly(recipes here), dosa (recipes here), vada (recipe here) and upma (recipes here).

Ingredients:

Coconut – ¼ cup (cut into pieces or grated)

Putnalu/roasted gram dal – ¼ cup

Green chili – 2

Salt – to taste

Curry leaves – 5

Mustard seeds – ½ tsp

Oil – 1 tsp

Asafoetida/hing – a pinch

Procedure:

1. In a blender, add the putnalu, chili, salt and blend to a smooth powder.
2. Then add the coconut, ¼ cup water and blend to a smooth chutney consistency. Add water accordingly.
3. Heat oil in a pan and once hot add the curry leaves, mustard and hing. Let it splutter.
4. Add this seasoning to the chutney, give a good mix and serve with any south Indian breakfast.

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