Kobbari Pachadi

A quick, spicy chutney made with fresh coconut and South Indian spices
Ingredients - Serves 6
  • 150 g fresh coconut, shredded
  • 5-6 green chillies (adjust based on your spice/heat tolerance)
  • 5 g tamarind
  • ½ tsp turmeric powder
  • Salt, to taste
  • For the tempering
  • 2 tbsp oil
  • ¼ tsp fenugreek seeds
  • 2 tsp black gram (urad dal)
  • 1 tsp mustard seeds
  • 3-4 dried red chillies, broken into small pieces
  • 6-8 curry leaves, optional
  • a pinch of asafoetida (hing)
  1. Microwave the tamarind with ¼ cup of water on high for 30 s. Cool, discard the seeds and water and set the softened tamarind aside
  2. For the tempering
    1. Heat 2 tbsp oil. Fry the fenugreek seeds and black gram (urad dal) until they start to brown
    2. Add mustard seeds, curry leaves and dried red chillies. Fry till the mustard seeds start to splutter
    3. Turn off the heat and add a pinch of asafoetida
  3. To finish
    1. Grind the soaked tamarind, green chillies and ¾th of the tempering to form a coarsely ground mixture
    2. Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
    3. Mix into the shredded coconut along with the remaining ¼th of the tempering
    4. Add salt as needed and serve with hot rice and ghee
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