Recipe Cooked, Photographed and Written by Praveena
PrepTime:10mins CookTime:5mins Cuisine:Indian
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In general, the South Indian coconut chutney which we commonly see in restaurants is the white chutney, which has nearly to very low spice level. (my recipe>>> Instant Coconut White Chutney / Tiffin Kobbari Pachchadi ) And its not suitable with rice, roti, paratha etc.
But, don’t worry, to fill that gap, here is a spicy version of Coconut Chutney. This chutney is spiced up with dry red chillies and has got the flavour from hing & curry leaves. Which are the basic minimum spices for any South Indian recipe.
Table of Contents:
- Possible alterations for ‘Coconut Spicy Red Chutney / Kobbari Yendu Mirichi Andhra Pachadi’:
- How to serve ‘Coconut Spicy Red Chutney / Coconut Red Chilli Pachadi’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Coconut Spicy Red Chutney / Kobbari – Yendu Mirchi Pachadi’ :
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible alterations for ‘Coconut Spicy Red Chutney / Kobbari Yendu Mirichi Andhra Pachadi’:
To use frozen grated coconut: Yes, it can also be used, but for best results fresh coconut is preferred.
Variety of Chillies to use: I have used Guntur Variety of Long Red Dry Chillies, while you might even use byadagi variety / boriya variety which are dark round short. The quantity for byadagi variety would be the same as mentioned in the ingredients list. But for boriya (short round chilly) variety the quantity would double.
Amount of oil: In case you wish to reduce the amount of oil, you might use only half of oil mentioned. And go for hot water, while grinding the chutney.
How to serve ‘Coconut Spicy Red Chutney / Coconut Red Chilli Pachadi’:
This chutney takes you to cloud 9, when served as an accompaniment with plain rice!! (hahaha… not an exaggeration though). When mixed with hot steamed plain rice and topped with a spoonful of homemade desi ghee / butter. See the pics above, how I served with rice.
Next option is to serve as a condiment with any South Indian style breakfast recipes like Idli, Dosa, Uthappam, Upma, etc. But, as you see in the pics, the original chutney is meant for rice hence its ground coarsely and thick in consistency.
So, while serving with breakfast items, you might add little curd (or) warm water to make it thin in consistency.
As shown in the below picture, We had this chutney as a condiment for ‘Jowar Dosa / Sorgham Crepe’ (Recipe Link⇒ Instant Jonna Attu / Jowar Dosa / Sorgham Crepe )
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Powder / Podi recipes collection⇒ Powder / Podi
Breakfast recipes collection⇒ Breakfast / Tiffin
Related Posts with ‘COCONUT’:
- Coconut – Almond Chutney / Kobbari – Badam Pachadi
- Fresh Coconut Fudge / Burfi
- Fresh Coconut Chutney Powder (Oil Free)
- Kobbari Annam / Coconut Rice (Stove top, Instant Pot)
- Coconut Pieces / Grated – 1 cup (fresh / frozen)
- Cooking Oil – 5 tablespoons
- Urad dal / Gota / Minappappu – 1½ tablespoon
- Methi / Fenugreek Seeds / Menthulu – 1 teaspoon
- Rai / Mustard Seeds / Aavaalu – ¾ tablespoon
- Fresh Curry Leaves – 12 leaves
- Dry Red Chillies / Yendu Mirchi – 12 to 15 (long variety)
- Tamarind Puree / Pulp – 1¼ tablespoons
- Turmeric Powder – ¼ teaspoon
- Salt – 2 teaspoons / as per taste
- Hing / Inguva / Asafoetida – ¼ teaspoon
- Dry Red Chillies
- Fresh Curry Leaves
- Hing / Inguva / Asafoetida
Step Wise Pics Procedure for ‘Coconut Spicy Red Chutney / Kobbari – Yendu Mirchi Pachadi’ :
- The Prep time given, is to pull out / separate the fresh coconut from its shell.
- Adjust the salt & spice as per your taste.
- This is a NO ONION – No GARLIC recipe, and adding them would ruin the traditional taste of the entire chutney. So, please DO NOT ADD.
- I always prefer to add hot water while grinding the chutney for it to stay long.
- Storage: This chutney stays good for 2-3 days at room temperature, and up to a week when stored in refrigerator.
- It might become more thick the next day, you can loosen by adding little oil (or) little hot water before serving.
- Coconut Spicy Red Chutney / Kobbari – Yerra Pacchi Mirchi Pachchadi, is spicy in taste and has the flavour of curry leaves & hing.
- It is generally used as an accompaniment for plain rice or as a condiment for any breakfast items like idli, dosa, upma, uthappam, etc.
- We had this chutney as a condiment for Instant Jowar Dosa (link⇒ Instant Jonna Attu / Jowar Dosa / Sorgham Crepe ) , as shown in the last pic below.
- I served this chutney as an accompaniment with hot steamed plain rice, homemade ghee and homemade curds. This made a simple yet filling weekday meal.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Coconut Spicy Red Chutney / Kobbari – Yendu Mirchi Pachadi
- Small Frying Pan / Sauce Pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
- 1 cup Coconut Pieces / Grated (fresh / frozen)
- 5 tablespoons Cooking Oil
- 1½ tablespoon Urad dal / Gota / Minappappu
- 1 teaspoon Methi / Fenugreek Seeds / Menthulu
- ¾ tablespoon Rai / Mustard Seeds / Aavaalu
- 12 count Fresh Curry Leaves
- 12 to 15 count Dry Red Chillies / Yendu Mirchi (long variety)
- 1¼ tablespoons Tamarind Puree / Pulp
- ¼ teaspoon Turmeric Powder
- 2 teaspoons Salt (or as per taste)
- ¼ teaspoon Hing / Inguva / Asafoetida
- Put a frying pan / sauce pan on stove top under medium heat. Pour 3 tablespoons of oil, let it heat. Add urad dal / minappappu, mustard seeds / aavalu, fenugreek seeds / menthulu, hing / inguva. Stir fry until they turn to light golden colour.
- In the same pan, add all the dry red chillies and curry leaves. Fry while stirring continuously, until the chillies turn dark in colour as shown. Immediately switch off the flame, remove the pan from stove, set to cool down.
- In a spice blender / mixie, take the tamarind puree, salt, turmeric powder & coconut pieces. Leave a teaspoon of tempering in the pan, rest of it transfer into the blender. Grind everything together, by adding little water / oil if needed. Don't make fine paste, just grind coarsely only.
- Transfer this grind mix into the same pan where we left the teaspoon of tempering. Mix everything and transfer into a serving dish. Done!
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