Coconut Spicy Red Chutney / Kobbari - Yendu Mirchi Pachadi
Andhra style spicy Coconut chutney / Kobbari Yendu Mirchi Pachadi, made using fresh grated coconut & few basic ingredients. Recipe below has step wise pics & tips.
Equipment
- Small Frying Pan / Sauce Pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
Ingredients
- 1 cup Coconut Pieces / Grated (fresh / frozen)
- 5 tablespoons Cooking Oil
- 1½ tablespoon Urad dal / Gota / Minappappu
- 1 teaspoon Methi / Fenugreek Seeds / Menthulu
- ¾ tablespoon Rai / Mustard Seeds / Aavaalu
- 12 count Fresh Curry Leaves
- 12 to 15 count Dry Red Chillies / Yendu Mirchi (long variety)
- 1¼ tablespoons Tamarind Puree / Pulp
- ¼ teaspoon Turmeric Powder
- 2 teaspoons Salt (or as per taste)
- ¼ teaspoon Hing / Inguva / Asafoetida
Instructions
- Put a frying pan / sauce pan on stove top under medium heat. Pour 3 tablespoons of oil, let it heat. Add urad dal / minappappu, mustard seeds / aavalu, fenugreek seeds / menthulu, hing / inguva. Stir fry until they turn to light golden colour.
- In the same pan, add all the dry red chillies and curry leaves. Fry while stirring continuously, until the chillies turn dark in colour as shown. Immediately switch off the flame, remove the pan from stove, set to cool down.
- In a spice blender / mixie, take the tamarind puree, salt, turmeric powder & coconut pieces. Leave a teaspoon of tempering in the pan, rest of it transfer into the blender. Grind everything together, by adding little water / oil if needed. Don't make fine paste, just grind coarsely only.
- Transfer this grind mix into the same pan where we left the teaspoon of tempering. Mix everything and transfer into a serving dish. Done!
Notes
Please see the MAIN POST for STEP WISE PICS & TIPS!