Mint - Coconut Chutney / Pudina - Kobbari Pachadi
South Indian style, condiment / accompaniment , with fresh mint, fresh coconut & few basic ingredients
Indian, South Indian
Frying pan / Sauce Pan
Mint / Pudina
Fresh Coconut pieces
Dry Red Chillies
Jeera / Cumin Seeds
Dhaniya / Coriander Seeds
(or as required)
(or 2 tablespoons paste)
(or as per taste)
Ingredients for Tempering:(optional)
Mustard Seeds / Aavaalu
Cumin Seeds / Jeera
Asafoetida / Hing / Inguva
4 to 5
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 until they release pleasant aroma.
Now, add the green chillies, dry red chillies & dry tamarind to the pan. Saute for a minute.
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.
Once cooled, transfer all of them to a spice blender/mixer jar. Add sufficient hot water and grind them to a coarse paste.
In the same pan, add the remaining 1 tablespoon of oil and all the 'Ingredients for tempering'.
Saute them until they splutter, switch the flame off , add this to the chutney and mix well.
Transfer the chutney into a serving bowl. Done!!
Please see the MAIN POST for step wise pics & tips!
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