Mint - Coconut Chutney / Pudina - Kobbari Pachadi
Coconut Pudina Pachadi, is a South Indian style, condiment / accompaniment, made with fresh mint, fresh coconut & few basic ingredients. Recipe below has step wise pics and tips.
Equipment
- Frying pan / Sauce Pan
- Blender/Grinder/Mixie.
Ingredients
- 1 cup Mint / Pudina
- 1 cup Fresh Coconut pieces
- 6 count Dry Red Chillies
- 5 count Green Chillies (medium size)
- 1 teaspoon Jeera / Cumin Seeds
- 1 teaspoon Dhaniya / Coriander Seeds
- ¼ cup Hot Water (or as required)
- small lemon size Dry Tamarind (or 2 tablespoons paste)
- 1½ teaspoon Salt (or as per taste)
- ¼ teaspoon Turmeric Powder
- 3 tablespoon Cooking Oil
Ingredients for Tempering:(optional)
- 1 tablespoon Cooking Oil
- ¼ teaspoon Mustard Seeds / Aavaalu
- ¼ teaspoon Cumin Seeds / Jeera
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 4 to 5 count Curry Leaves (optional)
Instructions
Cooking:
- Put a frying pan on stove top under medium flame, add cooking oil and let it heat.
- Add the jeera / cumin seeds and dhaniya / coriander seeds. Fry them, by stirring, for 30 sec to 1 min, that they release pleasant aroma.
- Now, add the green chillies, dry red chillies & dry tamarind to the pan. Sauté for 1 to 2 minutes, by stirring continuously until the green chillies fry.
- Later, transfer the coconut pieces, mint leaves & turmeric powder to the same. Fry them for about 2-3 mins until the mint leaves wilt & release flavours. Switch the flame off and set them to cool.
Grinding:
- Once cooled, transfer all of them to a spice blender/mixer jar. Add sufficient hot water and grind them to a coarse paste.
Tempering:
- In the same pan / a small pan, add the remaining 1 tablespoon of oil and all the 'Ingredients for tempering'.
- Sauté them until they splutter.Then switch the flame off , add this to the chutney and mix well.
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS !