Feb 182015

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 πŸ˜€

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).


Serves:Β 2

Preparation time: 10 mins


Coconut – ΒΌ cup (cut into pieces or grated)

Putnalu/roasted gram dal – ΒΌ cup

Green chili – 2

Salt – to taste

Curry leaves – 5

Mustard seeds – Β½ tsp

Oil – 1 tsp

Asafoetida/hing – a pinch



  1. In a blender, add the putnalu, chili, salt and blend to a smooth powder.
  2. Then add the coconut, ΒΌ 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.IMG_2695

  7 Responses to “Coconut Chutney (Kobbari pachadi) – for south Indian breakfast”


    Plz can u explain that what is putnalu..n where can we get this…plzz do reply..


    your chutnry recipe rock my dinner…ol love it
    my husband admire it alot


      That is wonderful πŸ™‚ Thanks for trying it out and do subscribe to get recipes directly into your inbox πŸ™‚


    I could eat endless quantities of this chutney by itself!

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