Coconut – Almond Chutney / Kobbari – Badam Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5mins   CookTime:5mins   Cuisine:Indian

Coconut – Almond Chutney / Kobbari – Badam pachadi is a Vegan+Glutenfree South Indian chutney / dip that can be made instantly without any prep.

This is my latest try, which is a combo that I had never heard or read about. At times when we are short of some ingredient in a recipe, we just tend to mix and match with what is available in our pantry. So, this might be taken as one such chutney recipe which I happened to make with an instant thought.

It tasted very apt with steaming hot idli(s) / steamed lentil based patties (Recipe link⇒ Idli ) that I made over the weekend brunch. Along with the podi / spice powder ( Recipe link⇒  Moringa/Drumstick Leaves Spice Powder/Munagaku Podi )

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney Recipes Collection⇒  Chutney / Pachchadi / Dip

Related Posts⇒  

1.  Instant Coconut Chutney / Kobbari Pachchadi
2. Kobbari Annam / Coconut Rice
3. Idli
4. Coconut Spicy Red Chutney

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Ingredients:

• Fresh Coconut (shredded / pieces) – 1 cup
• Almonds / Badam – a handful
• Green Chillies – 6
• Tamarind – 
• Salt – as per taste
• Water – ½ cup

Special Ingredients:

• Curry Leaves
• Hot Water

Ingredients for Tempering: (optional)

• Jeera / Cumin Seeds – ¼ teaspoon
• Mustard Seeds / Aavaalu – ¼ teaspoon
• Sesame seeds / Nuvvulu / Til – ¼ teaspoon

• Curry Leaves – 4
• Dry Red Chillies – 2
• Cooking Oil – 1 tablespoon

Step wise pics Procedure:

• Get the water boiled.
• Take all the ‘ingredients’ into a spice jar / blender / mixie.
• Add the hot water and let them soak for about 5 mins.

  

•  Blend / Grind everything thoroughly into a fine and smooth paste.
• Take it into a serving bowl.
• Put a small frying pan on stove top under medium heat.
• Add the oil, let it heat.
• Add all the ‘Ingredients for tempering’ and saute them until they turn light brown in colour.
• Switch the flame off and transfer this onto the chutney.
• Give a mix and serve / store. Done!!

Tips:

•  Adjust the salt & spice as per your taste.
• You can use norml water instead of hot water. But, you will have to rest the content for 10-15mins, before grinding.
•  The chutney tastes absolutely tasty, even without the tempering. 
• It can be stored in fridge upto a week to 10 days. Just add hot water to dilute it, before serving.

Result:

• Coconut almond chutney / kobbari badam pachadi, is a very mild in spice chutney and the almonds were a right pair for the coconut.
• It tasted very apt with steaming hot idli(s) / steamed lentil based patties (Recipe link⇒ Idli ) that I made over the weekend brunch.

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