Coconut - Almond Chutney / Kobbari

Coconut – Almond Chutney / Kobbari – Badam Pachadi

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5mins CookingTime: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 which I mentioned at the end.

My Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip

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

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 sautee 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:

Its 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.

You can Pinit here for later, Pinterest link:

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