Coconut chutney (Kobbari Pacchadi)

By DK on Nov 02, 2008
Coconut Chutney
Whenever I think of Coconut chutney, I think of my grandmother. She suffers from high diabetes and hence has to abstain coconut from her diet. But she is so in love with coconut, that show her, say something like coconut chutney, she turns into an adorable child insisting on being served with it immediately. With her in my thoughts I present you this family favorite and although the recipe can vary from house to house, the variations are quite mild and almost follow the same ingredients. I usually don't go for measurements and just eye ball it. But then the recipe is more or less the same as listed below.
Basic Information
Prep Time: Under 30 min
Cook Time: Under 15 min
Yield: Around 2-3 cups of chutney
Ingredients
  • 1 cup coconut, grated
  • 1 cup roasted gram (dalia/pottu kadalai - available in Indian stores)
  • 2-3 green chillies (or as per taste)
  • 1/2 cup curd
  • salt to taste
  • To Temper
  • 1 tsp mustard seeds
  • 1 tsp split black gram dal (urad dal)
  • 1-2 dried red chillies (as per taste)
  • few springs of curry leaves (Available in Indian stores)
  • a pinch of asafoetida
Method
1

Soak the roasted gram in water for at least 20 min.

Coconut Chutney
2

Add all the Ingredients other than the ones mentioned in the Tempering section in a blender and blend them till smooth.

Coconut Chutney
3

In case if its too thick, add more buttermilk till its neither too thick nor too watery.

Coconut Chutney
4

Now in a tsp of oil, temper the ingredients given in the To temper section till the mustard seeds start popping.

Coconut Chutney
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45 Responses to “Coconut chutney (Kobbari Pacchadi)”
  1. Tejal Parikh

    Thanks.Why roasted dalia in water? 8-O

  2. sachhidanand

    nice niciepe with having the injoy dosa idly vada

  3. Ye i Tried. Its awesome :)

  4. Sonia

    Simple n easy recipes
    Thanku

  5. Amanullah

    mmm, add an inch of ginger, a few peices of raw mango without skin and a small scallion to the grind. Tempering should be with light coconut oil and add a few fine juliens of ginger when switching off the flame. While serving top up with a pinch of roasted cumin powder.

  6. Shriya

    its good but i prefer with some modification.
    instead of raw grated coconut, i roast the grated coconut in a pan for sometime(1-2min) by doing this is can be preserved for long time and i like the flavor of that.
    in temper along with mustard seed i put saunf it gives a nice smell. but didn’t put hing to that.

  7. Joyce

    Is the curd buttermilk? Thank you

  8. tanveersingh

    very nice recepy balle-balle :roll: :roll:

  9. Priya

    Hi,
    Can u pls clarify whether it is ok to use dessicated (dry grated) coconut instead of fresh coconut??

  10. Mike Ramchandani

    :lol: Excellent recipe thank you so much

  11. I really like your recipe! Keep posting more vegetarian dishes. Thanks

  12. sunita

    hi dk
    can you pls clarify is this kabuli chana (roasted gram)or chana dal or something else as i would like to make this today

    I have specified it what it is near the ingredient itself. Its roasted gram/dalia. I think it is also called as bhuna chana – see image here

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