- Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
- Kobbari Annam / Coconut Rice
- Instant Coconut Chutney / Kobbari Pachchadi
- Fresh Coconut Pieces – 1 cup
- Dry Red Chillies – 12 (long size) / 20 (small size)
- Salt – as per taste
- Green Chillies – 4
- Tamarind pulp / paste – 3 tablespoon
- Turmeric powder – ¼ teaspoon
- Cooking Oil – 3 tablespoons
- Water – ¼ cup (or) as required
Ingredients For Tempering:
- Mustard Seeds / Aavaalu – ½ teaspoon
- Cumin Seeds / Jeera – 1 teaspoon
- Sesame Seeds / Nuvvulu – ¼ teaspoon
- Urad dal /Minappappu – 1 teaspoon
- Chana Dal / Senaga Pappu – 1 teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Tamarind / Imli
- Dry Red Chillies
- Asafoetida / Hing / Inguva
- Take a frying pan and put it on stovetop under medium flame.
- Add the oil and heat it.
- Add all the ‘Ingredients for Tempering’ into the pan.
- Sautee them until they splutter, then add the dry red chillies and sautee them until they turn brown.
- Switch the flame off and let it cool .
- Meanwhile get the water boiled.
- Once cooled, put ½ teaspoon of tempering, aside.
- Transfer all the rest of the pan tempered ingredients, coconut pieces, salt, turmeric powder and tamarind paste to a spice blender/mixer jar.
- Add the hot water and grind them all into coarse paste.
- Transfer the chutney into a storage pot.
- Top it with the ½ teaspoon of tempering, which we left aside and mix everything. Done!!
- Do not compromise on the red chillies.
- This chutney stays good at room temperature for 2 days and when kept in fridge is stays good upto 10 days.
- This chutney is a spicy one, so not much suitable for children.
- We had this chutney as a condiment for ‘Jowar Dosa / Sorgham Crepe’ (Recipe Link⇒ Instant Jonna Attu / Jowar Dosa / Sorgham Crepe )