Coconut - Almond Chutney / Kobbari - Badam Pachadi
VegCookBook by Praveena
Instant, Vegan, Quick & easy South Indian condiment / chutney recipe for idli, dosa, uthappam, upma etc.
chutney, Condiment, dip
Small Frying pan (for stove-top)
(shredded / pieces)
Whole Almonds / Badam
Ingredients for Tempering:
Jeera / Cumin Seeds
Mustard Seeds / Aavaalu
Sesame seeds / Nuvvulu / Til
Dry Red Chillies
At first, 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.
Later blend / Grind everything thoroughly into a fine and smooth paste.
Transfer this chutney into a serving bowl.
Put a small frying pan on stove top under medium heat and add the oil, let it heat.
Add all the 'Ingredients for tempering' and saute 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!!
Please see the MAIN POST for step wise pics & RECIPE TIPS!
instant coconut chutney recipe, south indian almond chutney recipe