KOBBARI PACHADI

Once you introduce your taste buds to this Andhra style coconut chutney, it will quickly become your favorite dip to pair with dosa, idli, vada, rice or just about anything crunchy. The tempering of mustard seeds, curry leaves and urad dal gives nice flavory touch to hot and tongue tickling taste of chutney.

INGREDIENTS:

COCONUT	1CUP
URAD DAL	1TSP
CHANADAL	1TSP
CORIANDER SEEDS	1TSP
CURRY LEAVES	10
RED CHILLI	10
SALT	AS DESIRED
OIL	1TSP
TAMARIND	1TSP
FOR TAMPERING
MUSTARD SEEDS	1/2TSP
BENGAL GRAM	1/2TSP
BLACK GRAM	1/2TSP
CURRYLEAVES	10
GARLIC FLAKES	4-5
FOR GARNISH
CORIANDER	5 LEAVES

METHOD:

ü  HEAT OIL IN A KADAI ADD, CHANA DAL, URAD DAL, CORIANDER SEEDS, FRY IT UNTIL IT TURNS TO BROWN COLOUR AND KEEP IT ASIDE

 ü  ADD RED CHILIES AND FRY IT,TO THIS ADD COCONUT AND FRY IT  FOR

     2MIN

 ü  IN A MIXER GRINDER ADD SAUTED INGREDIENTS, TAMARIND, SALT

       AND REQUIRED AMOUNT OF WATER AND GRIND IT SMOOTHLY.

ü NOW HEAT OIL IN A KADAI,TEMPER ALL THE INGREDIENTS MENTIONED FOR TEMPERING AND POUR THE TEMPERING ON THE GRINDED

      CHUTNEY STIR IT