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.

Ingredients:

• 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.

Notes:

• 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.