Kobbari Pachadi Recipe (Andhra Coconut Chutney)
Kobbari Pachadi is a classic Andhra-style coconut chutney made using fresh coconut, green chilies, dried red chilies, tamarind, and a few other simple ingredients. It is bold, spicy, and tangy, and pairs beautifully with pesarattu, idli, dosa, medu vada, and everyday Andhra meals. Make it at home using my easy recipe.
Here are some more chutney recipes that you may like: Coconut Cilantro Chutney, Onion Tomato Chutney, Peanut Coriander Chutney, and Tomato Coconut Chutney.
A Quick Look At This Kobbari Pachadi Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cooling Time: 10 minutes
- Total Time: ~30 minutes
- Serves: 6
- Cuisine: South Indian / Andhra
- Course: Side / Condiment
- Diet: Vegetarian, Vegan, Gluten-Free
- Equipment: High Speed Blender, Pan, Small Pan
- Skill Level: Beginner
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Why You’ll Love This Family Favorite Recipe!
- This traditional Andhra-style chutney is loaded with bold coconut flavor and a rustic homemade texture.
- Uses everyday pantry ingredients yet delivers deep, comforting, aromatic flavors.
- Toasted dals and spices add incredible aroma and crunchy-nutty undertones.
- Pairs beautifully with almost any South Indian meal — rice, dosa, idli, or snacks.
- Super quick: ready in 30 minutes including cooling time, perfect for busy weekdays.
Table of Contents
About Kobbari Pachadi
Kobbari = Coconut in Telugu, and Pachadi means Chutney. Kobbari Pachadi is an Andhra-style chutney made using coconut as its main ingredient.
It is spicy from green chilies and dried red chilies, tangy from tamarind, creamy from coconut’s natural fat, and salty from roasted chana and urad dal. Curry leaves, mustard, and asafetida give it a lovely flavor.
Unlike Tamil-style coconut chutney, Kobbari Pachadi is spicier, tangier, and nuttier, reflecting Andhra cuisine’s bold flavor identity.
It is commonly served with dosa, idli, pesarattu, uttapam, or with Andhra-style rice meals.
Ingredients
For The Chutney
Fresh Coconut – You will need fresh coconut cut into slices or small pieces. You can either cut a fresh coconut or use frozen fresh coconut, which is readily available in teh frozen section of Indian grocery stores. Make sure to thaw the coconut to room temperature before using frozen coconut in the recipe. Thawing will help blend easily, and the coconut will not release its oil when mixed.
Lentils – I used chana dal and white urad dal in this recipe. They give the chutney a nutty taste. Chana dal also helps absorb moisture, making the chutney less watery.
Others – You will also need cooking oil, coriander seeds, whole dry red chilies, green chilies, ginger, tamarind paste (tamarind extract), and salt.
For The Tempering
To temper the chutney, you will need oil, brown mustard seeds, dried red chilies, and curry leaves.
How To Make Andhra Coconut Chutney
Roast The Ingredients
Step 1: Heat 2 tablespoon oil in a pan over medium heat.
Step 2: Once the oil is hot, add 2 teaspoon chana dal, 2 teaspoon white urad dal, and 1 teaspoon coriander seeds and roast until the lentils turn slightly brown, stirring frequently.
Step 3: Add 2-3 whole dried red chilies, 2-3 green chilies, and 1 teaspoon chopped ginger, and saute for 30 seconds.
Step 4: Add 350 g of sliced fresh coconut and cook for 5-6 minutes, until lightly browned.
Step 5: Remove the pan from the heat and let the coconut cool down for 5 minutes.
Blend The Chutney
Step 6: Add the cooled coconut mixture to a high-speed blender.
Step 7: Add 1 tablespoon tamarind paste, ½ teaspoon salt, and ¾ cup of water, and blend to make a smooth chutney. Add more water if required while blending the chutney.
Step 8: Check for salt and tamarind, and add more if needed.
Temper The Kobbari Pachadi
Step 9: Heat 2 teaspoon oil in a small pan over medium heat.
Step 10: Once the oil is hot, add ½ teaspoon brown mustard seeds, 1 dry red chili (broken into small pieces), and 8-10 curry leaves. Let them crackle for 5-6 seconds.
Step 11: Pour the tempering over the chutney and mix well. Serve.
Tip – Save some tempering for garnishing.
Pro Tips By Neha
This chutney is towards the spicier side. If you want it mild, then skip adding green chilies. If you want it even milder, then remove the seeds of the dry red chilies.
You can also use grated coconut in place of sliced coconut.
Do not use dessicated coconut to make this recipe, as it won’t taste good.
Storage Suggestions
You can store the leftover chutney in an airtight container in the refrigerator for 3-4 days. Give a fresh tempering to revive the taste.
You can also freeze it for upto 1 month. Thaw, mix well, temper again, and serve.
Other Andhra Recipes We Recommend
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Kobbari Pachadi Recipe (Andhra Coconut Chutney)
Ingredients
For The Chutney
- 2 tablespoons oil
- 2 teaspoons chana dal
- 2 teaspoons white urad dal
- 1 teaspoon coriander seeds
- 2-3 whole dried red chilies (stalks removed)
- 2-3 green chilies (stalks removed)
- 1 teaspoon chopped ginger
- 350 grams sliced fresh coconut
- 1 tablespoons tamarind paste
- ½ teaspoon salt
For The Tempering
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- 1 dry red chili (broken into small pieces)
- 8-10 curry leaves
Instructions
Roast The Ingredients
- Heat oil in a pan over medium heat.
- Once the oil is hot, add chana dal, white urad dal, and coriander seeds and roast until the lentils turn slightly brown, stirring frequently.
- Add whole dried red chilies, green chilies, and ginger, and saute for 30 seconds.
- Add the sliced fresh coconut and cook for 5-6 minutes, until lightly browned.
- Remove the pan from the heat and let the coconut cool down for 5 minutes.
Blend The Chutney
- Add the cooled coconut mixture to a high-speed blender.
- Add tamarind paste, salt, and ¾ cup of water, and blend to make a smooth chutney. Add more water if required while blending the chutney.
- Check for salt and tamarind, and add more if needed.
Temper The Kobbari Pachadi
- Heat oil in a small pan over medium heat.
- Once the oil is hot, add brown mustard seeds, dry red chili, and curry leaves. Let them crackle for 5-6 seconds.
- Pour the tempering over the chutney and mix well. Serve.
- Tip – Save some tempering for garnishing.
This chutney is just so good. Must try!