Loading...
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
Grind the Chutney Paste
Prepare the Tempering (Tadka)
Combine and Serve
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
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.
This andhra recipe takes 15 minutes to prepare and yields 4 servings. At 114.93 calories per serving with 1.83g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
Add 1 tablespoon of roasted chana dal (pottukadalai/dalia) while grinding for a thicker, creamier consistency.
For a pungent twist, add 1-2 small cloves of garlic along with the coconut before grinding.
Incorporate a small handful of fresh coriander leaves (cilantro) during grinding for a fresh, herby flavor.
Substitute the tamarind paste with 2 tablespoons of thick curd (yogurt) for a different kind of tanginess, similar to a Kerala-style chutney.
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.
The inclusion of ginger, hing (asafoetida), and curry leaves helps in stimulating digestive enzymes, reducing bloating, and promoting overall gut health.
Ginger contains gingerol, a powerful anti-inflammatory and antioxidant compound. Curry leaves and mustard seeds also contribute to reducing inflammation in the body.
Fresh coconut provides dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
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.
Bitterness can occur if the urad dal or chana dal in the tempering is burnt. It's important to sauté them on medium heat only until they turn light golden brown. Over-roasting will result in a bitter taste.
Since it's made with fresh coconut, it has a shorter shelf life. Store it in an airtight container in the refrigerator for up to 2 days. It tastes best when fresh.
Kobbari Pachadi is a versatile condiment. It's a classic accompaniment for South Indian breakfast items like idli, dosa, vada, uttapam, and pongal. It also tastes great mixed with hot steamed rice and a dollop of ghee.
Yes, in moderation. It's rich in healthy fats from coconut, which provide energy. It also contains beneficial spices like ginger and hing that aid digestion. However, it is calorie-dense, so portion control is key.
One serving of Kobbari Pachadi (about 1/4 cup or 48g) contains approximately 90-110 calories, primarily from the coconut and oil used in tempering.