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
- Instant Coconut Chutney / Kobbari Pachchadi
- Kobbari Annam / Coconut Rice
- Coconut Spicy Red Chutney
- Fresh Coconut (shredded / pieces) – 1 cup
- Almonds / Badam – a handful
- Green Chillies – 6
- Tamarind –
- Salt – as per taste
- Water – ½ cup
- 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
- 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!!
- 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.
- 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.
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