Kobbari Pachadi * Coconut Chutney * Nariyal Chutney

Introduction

Kobbari Pachadi, also known as Coconut Chutney, is a delicious and versatile accompaniment to South Indian dishes like dosa, idli, and vada. This simple yet flavorful chutney is prepared using fresh coconut, spices, and tempering to add a savory punch to your meals. Its creamy texture and mild spice make it a popular choice in many households. In this article, we will guide you through a quick and easy method to prepare this tasty chutney in no time. Whether you're new to cooking or a seasoned pro, this recipe is sure to be a hit at your table.

Preparation time: 3 minutes

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Frying the spices
• Step 2: Blending the ingredients
• Step 3: Adding the milk
• Step 4: Final tempering (Talimpu)
• Conclusion

Ingredients

Pachi Kobbari Mukklau (Coconut Pieces): 1 cup

Pachimirapakayulu (Green Chillies): 2 or 3

Karivepaku (Curry Leaves): 1 stem

Jeelakarra (Cumin Seeds): 1/4 tsp

Velullipayalu (Garlic): 2 or 3 nods

Salt: As required

Milk (boiled and warm): 2 or 3 tsp

Procedure

Step 1: Frying the spices

Heat 1/2 tsp of oil in a pan and fry the green chillies and curry leaves until they turn crisp. This will enhance their flavor and make them easier to blend into the chutney.

Step 2: Blending the ingredients

In a blender, add 1 cup of coconut pieces, 1/4 tsp of cumin seeds, 2 garlic nods, the fried chillies and curry leaves, and salt. Slowly add water while blending until the mixture becomes smooth and creamy. Be careful not to add too much water at once to maintain the right consistency.

Step 3: Adding the milk

Once the coconut mixture is smooth, pour in 2 or 3 teaspoons of warm milk. This will give the chutney a richer, smoother texture. Mix well and transfer the chutney to a serving bowl.

Step 4: Final tempering (Talimpu)

To give the chutney an extra burst of flavor, you can add talimpu (tempering). Heat a little oil, add mustard seeds, dried red chillies, and a few curry leaves, then pour this tempering over the chutney. Stir to combine. This step is optional but adds a wonderful aroma and taste to the dish.

Conclusion

Your Kobbari Pachadi is now ready to serve! This chutney pairs exceptionally well with South Indian classics like vada, dosa, or idli, enhancing their flavors with its creamy texture and light spice. Feel free to adjust the spice level to your preference, and enjoy this delightful addition to your meals. Kobbari Pachadi is not only easy to make but also packed with the goodness of fresh coconut and spices, making it a nutritious option to include in your daily diet.

Tasty Kobbari Chutney is ready to serve with Vada or Dosa or Idli :)