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    Home » By Category » Chutneys & Condiments » Chutney~Pachadi

    Published: Sep 12, 2015 · Modified: Dec 26, 2019 by Usha Rao

    Kobbari (Coconut) Pachadi

    Pachadi or chutney is a condiment served with rice or with idli, dosa and vadas. There are two kinds of pachadulu (plural); the ones that have a long shelf life, last for months and upto a year and, the ones that are made fresh by sauteing vegetables or fruits and then ground to paste. The pachadi that have a long shelf life are pickles and are also called thokku. The ones made with fresh vegetables and fruits are sauted in oil with some spices and ground to paste in mortar & pestle and in contemporary kitchens in grinders.

    A bowl of kobbari pachadi (coconut chutney)

    Kobbari (coconut) pachadi is one of the pachadulu that was prepared very often when I was growing up. My father use to go to Venkateshwara Swamy temple every Saturday and come home with at least ½ a coconut. Since the coconut was prasadam, it had to be used up and most of the it would show up on the dining table in the form of kobbari pachadi. This pachadi is served with rice though it can be served with dosa or idli. However, I prefer this pachadi with rice. This pachadi is part of my Telangana meal I prepared for Buffet On Table.

    A platter of Telangana Food or a Thali as we call in India and it includes an entire meal.

    Total Time: 10 - 17 minutes
    Preparation: 5 - 10 minutes
    Cooking Time: 5 - 7 minutes
    Yields: ½ cup

    Ingredients:

    • 1 ½ tbsp. Oil
    • ½ tsp. Jeera ~ Cumin Seeds
    • ¼ tsp. Methi Seeds ~ Fenugreek Seeds
    • 5 Green Chilies, cut into pieces (adjust to taste)
    • 2 Garlic Cloves, cut into 2 -3 pieces
    • 3 - 4 Curry Leaves
    • Pinch of Turmeric Powder
    • 1 cup frozen sliced Coconut (after thawing ¾ cup)
    • ½ tsp. Salt (adjust to taste)
    • 1 - 2 tsp. Lime Juice (I used 3 tsp. and it was very sour)
    • Cilantro to garnish (opt.)

    Preparation:

    • Thaw coconut slices by running it under water or by leaving it in water for few minutes. Cut it into small pieces. If you have a good grinder or a blender that can grind big slices of coconut, then leave the slices as it is.
    • Heat oil in a pan. Add cumin, fenugreek seeds and let the seeds change color.
    • Add green chilies, garlic, curry leaves and saute for few seconds until chilies begin to change color.
    • Add turmeric and stir.
    • Add coconut and saute for few minutes until coconut is lightly toasted.
    • Add salt and turn off the heat.
    • Once the coconut mixture cools, add lime juice and grind to a coarse paste. If required add some water.
    • Transfer to a serving bowl and serve with rice.

    Note:

    • I have a US blender and it does not grind spices to fine paste. Hence, I grind spices to coarse powder before adding it to oil. Here I ground cumin and fenugreek to coarse powder and added it to oil along with green chilies.
    • Lime juice can be substituted with tamarind paste.
    • if one wishes, they could do a tempering with some curry leaves, cumin seeds and pour it over the pachadi. Since i already used decent amount of oil to saute spices and coconut, I did not have the heart to temper the chutney.

    This day on 2014: Korean Bibimbap, Spicy Korean Cucumber Salad, Korean Stryle Season Beas Sprouts Salad & Seasoned Korean Spinach Salad

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    1. themadscientistskitchen says

      September 27, 2015 at 7:01 am

      MMmm its yummilicious, Love it Bookmarking.

      Reply
    2. Pavani says

      September 25, 2015 at 10:52 pm

      My mom's coconut chutney is very different from your recipe. Bookmarking yours to try soon.

      Reply
    3. Srivalli says

      September 21, 2015 at 6:10 am

      This is a feast to eye Usha...very nicely prepared..waiting for your Rice dish to get posted!

      Reply
    4. srividhya says

      September 19, 2015 at 12:49 am

      Great pachadi

      Reply
    5. Sandhiya says

      September 18, 2015 at 11:41 am

      I love coconut flavor a lot..will try this soon.

      Reply
    6. sizzlingtastebuds says

      September 14, 2015 at 9:30 pm

      I love andhra pachadis - esp with kandipappu, mamidikaya etc ... This kobbari version looks yum

      Reply
    7. cookingwithsapana says

      September 12, 2015 at 1:39 pm

      coconut pachadi looks delicious.

      Reply

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