Coconut Almond Chutney / Kobbari Badam Pachadi
Almond Coconut Chutney, Quick and easy, South Indian style white chutney for idli, dosa, uthappam, upma. Recipe below has step wise pics and tips.
Equipment
- 2 Small cup (for soaking)
- 1 Blender/Grinder/Mixie.
- 1 Small Frying pan (for stove-top)
Ingredients
- 1 cup Fresh Coconut (grated / pieces)
- 1 handful Whole Almonds / Badam
- 4 count Green Chillies (small size)
- 1 teaspoon Tamarind Puree (or dry tamarind) (or tiny ball size)
- as per taste Salt
- ½+½ cup Water (hot water)
Ingredients for Tempering:
- 1 tablespoon Cooking Oil
- ¼ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Mustard Seeds / Aavaalu
- ¼ teaspoon Sesame seeds / Nuvvulu / Til
- 4 count Curry Leaves (optional)
- 2 count Dry Red Chillies
Instructions
Prep Work:
- At first, get the water boiled.Take a small cup, soak the almonds in hot water (½ cup), for 20 mins. In a different cup, soak the dry tamarind in hot water (½ cup). Later peel the skin of almonds.
- Take all the these into the spice blender>> fresh coconut pieces, peeled almonds, green chillies, salt, tamarind puree(or soaked dry tamarind along with water).Blend / Grind everything thoroughly into a fine, smooth paste.
Tempering:
- Put a small frying pan on stove top under medium flame.Add all the 'Ingredients for tempering' and sauté them until the seeds pop.
- Switch the flame off, pour the tempering onto the chutney. Give a mix, transfer the chutney into a serving bowl. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!