Monday, February 1, 2010

Kobbari putani pachadi / Coconut roasted chenna dal chutney


Greated coconut - 1cup(fresh / frozen)
fried chenna dal - 1cup
Green chillies - 6-8
Salt - 1tsp

For temepering :

Mustard seeds - 1tsp
Split black gram -1tsp
Jeera -1/2tsp
Whole red chilly - 2
Oil - 1tbs

  • Put  greated coconut , fried channa dal , green chilles , salt in mixie jar add littele water(1/4 the cup or so) and grind it into fine paste (add little more water of it is too thick) .

  • Do the tempering - add 1tbs of oil in a skillet and let it heat on medium heat . When oil is hot add all the mustard seeds, splitblackgram , jeera , break red chilly in to half and add to oil . When they all are nicely roasted , take it off from the flame . let it cool little bit .

  • Now add the grainded coconut mixture to the skillet in which tempering is done and mix it well . Add water according to your desired consistency and check for final seasoning .

         Serve it with idly , dosa , upma , punugulu / bonda ....This goes well with any breakfast items .

      - Can always use whole coconut . Just cut it into small pieces and use in thechutney
      - You can always adjust salt and red chillies according to your taste .
      - If you like curry leaves . go ahead and add it to the tempured mixture .


  1. Seeing the name Guntur.....lifts my iam also from Guntur...nice to know this blog....pachadi looks yummy...will visit again to check more recipes.....

  2. wow nice recipe of chutney...luks perfect with the tempering