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.
Servings: 6 people
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.
Video
Notes
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.
Nutrition
Calories: 283kcal | Carbohydrates: 14g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 257mg | Potassium: 247mg | Fiber: 7g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 2mg
