coconut chutney | kobbari pachadi | special desi recipes

 

Coconut Chutney | కొబ్బరి పచ్చడి | नारियल की चटनी | special desi recipes

A famous quote “All happiness depends on a leisurely breakfast” is perfect. There is no denying the fact that breakfast is the most important meal of the day. Have you ever faced, waking up to the aroma of crackling curry leaves, pungent garlic smell, and the sound of spluttering mustard seeds? And if you are a South Indian breakfast fan and want to enjoy it as you do in restaurants/hotels. Roundoff your plate with this coconut chutney along with Idli/Dosa/Uttapam, and appam.

Coconut chutney is the most commonly found chutney in South Indian cuisine. And it is the basic condiment made by blending fresh coconut, chilies, cumin seeds, coriander seeds, and salt. It is then tempered with oil, mustard, and cumin seeds along with chopped garlic, curry leaves, and dry red chilies.

No South Indian meal is complete without coconut chutney in restaurants. Coconut chutney served best with Idli, Dosa, Uttapam, and appam.For this coconut chutney, use only the fresh coconut or the frozen one,though the dessicated coconut can be used but, it does not yeild a really good chutney. Break the coconut and use the fresh coconut. And if you're using the frozen coconut, remove the coconut from the fridge for 30 minutes before making the recipe and put the frozen coconut in water. So that it will be very easy to remove the coconut from the shell.

Coconut chutney can be done in diffrent ways and had many varieties.Although white coconut chutney is very familiar to everyone as it is definitely present for idli/ dosa in hotels and restaurants. And we usually see another red color chutney accompained the white chutney is either the ginger chutney or the tomato based coconut chutney.The other varieties of coconut chutney are made with the addition of fried gram, chana dal, tomatoes, onions, coriander leaves, mint leaves, tamarind, etc. Each ingredient gives different taste to the coconut chutney. 

Coconut Chutney can be served as it is without tadka Or can do have with tadka. Both the recipe tastes super. It completely depends on one's wish.

Finally, I want to highlight some of my fresh coconut recipes like,

• Pumpkin Halwa With Coconut Milk
  
• Coconut Chutney With Tomato
  
• Coconut Scrap Fritters
  
• Chicken Curry With Coconut Milk
  
• Coconut Rice
  

Video Recipe Of Coconut Chutney

Ingredients:

• Fresh Coconut - 1 Whole
• Green Chillies - 4
• Cumin Seeds - 1/2 Tbsp.
• Coriander Seeds - 1/2 Tbsp.
• Garlic Cloves - 10 to 12
• Salt - 1/2 Tbsp.
• Curd - 1 cup

Tadka Ingredients:

• Oil - 3 Tbsps.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Curry Leaves
• Finely Chopped Garlic - 1 Tbsp.
• Turmeric Powder - 1/4th Tsp
• Curry Leaves
• Coriander Leaves
• Dry Red Chillies - 2

Preparation:

• Firstly break the coconut and cut it into pieces.
• Now Put the cleaned coconut pieces into blend along with green chilies, garlic cloves, cumin, and coriander seeds and blend coarsely.
• Now add curd along with salt and blend smoothly.
• Have the chutney as it is without tadka.
• If you want tadka, in a pan add oil along with mustard and cumin seeds.
• When the seeds splutter, add chopped garlic, curry leaves, and dry red chilies.
• Mix well and saute till it releases aroma.
• When it releases aroma, add coriander leaves along with turmeric powder and mix well.
• Saute for about 30 seconds and add this tadka to the chutney.
• Mix well and serve this chutney with idli/ dosa. uthappam etc.

Detailed Photo Recipe Of Coconut Chutney

• Firstly break the coconut and cut it into pieces.
• Now Put the cleaned coconut pieces into blend along with green chilies, garlic cloves, cumin, and coriander seeds and blend coarsely.

• Now add curd along with salt and blend smoothly.

• Have the chutney as it is without tadka.
• If you want tadka, in a pan add oil along with mustard and cumin seeds.

• When the seeds splutter, add chopped garlic, curry leaves, and dry red chilies.

• Mix well and saute till it releases aroma.
• When it releases aroma, add coriander leaves along with turmeric powder and mix well.
• Saute for about 30 seconds and add this tadka to the chutney.

• Mix well and serve this chutney with idli/ dosa. uthappam etc.

Products Used:

Mixer grinders are a popular and essential kitchen appliance in many households, providing convenience and versatility in food preparation. When using a mixer grinder, it's important to follow the manufacturer's instructions for proper usage and maintenance. Common features before buying the mixer grinder are speed settings, safety features, Jars, and the Powerful Motor.

We use Preethi Zodiac MG218 Mixer Grinder is a powerful Motor, often rated at 750 watts. It is capable of handling various kitchen tasks as it contains Multifunctional Blades to chop, slice, grate, and grind. It contains the MasterChef jar which is suitable for kneading, chopping, slicing, grating, and meat mincing. It also contains a 3-in-1 Insta fresh juicer and multi-functional jars for wet and dry grinding, chutney making, and more.

Note: one must check the latest product specifications and customer reviews for the most accurate and up-to-date information, as newer models may have been introduced since my last update.

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