Kobbari Pachadi
A classic Andhra-style coconut chutney, bursting with fresh, nutty flavors. It's spiced with green chilies and finished with a fragrant tempering of mustard seeds and curry leaves. The perfect side for idli, dosa, or rice.
For 4 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Grind the Chutney Paste
- b.In a blender or mixie jar, combine the fresh coconut, green chilies, ginger, tamarind paste, and salt.
- c.Add 2 tablespoons of water to begin.
- d.Grind the mixture to a thick, slightly coarse paste. If the blender struggles, add more water, 1 tablespoon at a time, just enough to get the blades moving. Scrape down the sides as needed.
- e.Transfer the ground chutney to a serving bowl.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
- d.Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Do not let them burn.
- e.Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves become crisp and aromatic.
- 3
Step 3
- a.Combine and Serve
- b.Immediately pour the hot tempering over the ground coconut chutney in the bowl.
- c.Mix everything together thoroughly.
- d.Serve your authentic Kobbari Pachadi with hot idlis, dosas, vadas, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, always use fresh coconut. If using frozen, ensure it's fully thawed to room temperature.
- 2The consistency of this chutney should be thick. Be cautious while adding water during grinding; add it sparingly.
- 3Properly browning the dals in the tempering is crucial. It adds a nutty aroma and a delightful crunch.
- 4To reduce the spice level, you can deseed the green chilies before grinding or simply use fewer chilies.
- 5Store any leftover chutney in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Creamier Texture
Add 1 tablespoon of roasted chana dal (pottukadalai/dalia) while grinding for a thicker, creamier consistency.
Garlic FlavorGarlic Flavor
For a pungent twist, add 1-2 small cloves of garlic along with the coconut before grinding.
Coriander FreshnessCoriander Freshness
Incorporate a small handful of fresh coriander leaves (cilantro) during grinding for a fresh, herby flavor.
Tangy TwistTangy Twist
Substitute the tamarind paste with 2 tablespoons of thick curd (yogurt) for a different kind of tanginess, similar to a Kerala-style chutney.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut is a great source of medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and provides a quick source of energy.
Aids Digestion
The inclusion of ginger, hing (asafoetida), and curry leaves helps in stimulating digestive enzymes, reducing bloating, and promoting overall gut health.
Anti-inflammatory Properties
Ginger contains gingerol, a powerful anti-inflammatory and antioxidant compound. Curry leaves and mustard seeds also contribute to reducing inflammation in the body.
Good Source of Fiber
Fresh coconut provides dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Frequently asked questions
Fresh coconut is highly recommended for the best taste and texture. However, you can use frozen grated coconut after thawing it completely. If using desiccated coconut, soak it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.