Friday, 19 October 2012

Kobbari Pachadi | Coconut Chutney for Rice

Coconut Chutney/ Kobbari Pachadi - There are 2 types of chutneys made with coconut - one for idli/dosa and another for rice.  The recipe I am giving here is the one to be taken with rice.

Of all the veggie pachadis that are taken with rice, this one is the simplest of all and hardly takes a few minutes to prepare.  It is a bit hot, a wee bit sweet and a little tangy too and tastes divine with hot rice and ghee.

Kobbari pachadi, coconut chutney


  • Coconut pieces - 1 cup (fresh coconut)
  • Green chillies - 4-5
  • Tamarind - a small marble sized
  • Turmeric - 1/4 tsp
  • Dhaniya/coriander powder - 1/2 tsp
  • Curry leaves - A few
  • Mustard Seeds - 1/2 tsp
  • Garlic - 3-4 crushed pods
  • Salt - As per taste
  • Oil - 1 tsp

How To Prepare Kobbari Pachadi:

  • Grind together coconut pieces, green chillies, tamarind, turmeric, dhaniya powder, salt and a little water to a coarse paste.
  • Heat oil in a kadai and add mustard seeds.  When they start to crackle, add garlic pods and curry leaves and fry for a few seconds till the garlic turns a wee bit brown.
  • Switch off and pour this over the pachadi.
  • Serve with hot rice and ghee.


  • Red chillies can be used instead of green chillies, but fry the red chillies first in a kadai with a little bit of oil and then add to the grind.
  • Can be stored in the refrigerator for maximum of 2-3 days.


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