Recipe - Coconut chutney (kobbari pacchadi/nariyal ki chutney)
Spicy Coconut spread
Summary:
Coconut chutney, prepared in south Indian style, goes well with idli, dosa, roti and rice. My dad always enjoyed whenever I made coconut chutney. When I told him about my blog, his first comment was to include coconut chutney recipe. A variation of this coconut chutney can also be prepared with yogurt without too many spices. I will post that recipe soon.
Ingredients:
- Coconut - half of whole coconut (cut into small pieces or grated)
- Chana dal- 1 tablespoon
- Urd dal - 1/2 tablespoon
- Coriander seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Fenugreek seeds - 1/4 teaspoon
- Mustard seeds - 1 teaspoon
- Green chillies - 4 serrano or (4 - 5 long indian green chillies)
- Red chillies - 8 nos.
- Tamarind - one small lemon size or 1 teaspoon tamarind paste.
- Hing (asafoetida) - 1 large pinch (optional)
- Curry leaves - 1 stalks
- Oil - 1 tablespoon
- Salt - 1 and 1/2 teaspoon (according to taste)
- Turmeric - 1/2 teaspoon
- Water - 1/2 cup
Procedure:
Preheat a skillet/kadai with one tablespoon of oil in it. Add chana dal, urad dal, fenugreek seeds, cumin and mustard and let the seeds splutter. Next, add red chillies, green chillies, turmeric and curry leaves. Turn off the stove in one minute. Add coconut and tamarind to the above roasted ingredients.
Grind:
Let the mixture cool and grind all the ingredients together with salt. Add very little water during grinding if the mixture is too hard to grind. Let it cool. Transfer it into a clean container. This chutney tastes good when made fresh. Please note, coconut chutney has a very short shelf life. A day when stored at room temperature and 3-4 days when stored in refrigerator.
Preparation time - 15 - 20 mins
# Servings - 4 - 6
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