Kobbari Pachadi ( Andhra style coconut chutney )

In any of the Andhra meals, the first morsel or the Modati Mudda is typically a pachadi or a chutney or a podi mixed with the hot rice and ghee.  This first morsel or the modati mudda is said to get your digestive juices flowing and helps you to digest the meal that follows.  So every Andhra meals has a pachadi as one of the items.

It is very easy to make Kobbari Pachadi and many a times when we need a light meal, we may just have a kobbari pachadi with rice, rasam and curd.  The best way to enjoy kobbari pachadi is to mix it with hot rice and ghee or use it as a side dish for curd rice.  

In this article you can see how to prepare Kobbari Pachadi or the Andhra Coconut Chutney for rice.

Ingredients required : 

• 1/2 Cup Finely Chopped Coconut Pieces (~70 gms)
• 2 tbsp Urad Dal (~30 gms)
• 3-4 Red Chillies (Spicy ones, preferred)
• 1 Flake Tamarind (or 1/4 tsp thick tamarind paste)
• 1/4 tsp Turmeric
• 2 tsp Oil
• Salt to Taste

For Tempering

• 1 tsp Oil (Sesame oil preferred)
• 1 tsp Mustard Seeds
• 1-2 Red Chillies
• 4-5 Curry Leaves

Method to prepare Kobbari pachadi

1. Cut the coconut into small pieces (about 1/4″). We do not grate the coconut because we need a grainy chutney. Grated coconut when ground will become a smooth paste. 
2. Heat 2 tsp of oil in a kadhai, over medium heat.
3. Add the urad dal and stir-fry the dal till it is light golden brown.
4. Turn the heat to low and add the split red chillies.
5. Stir-fry for a few seconds.
6. Turn off the heat.
7. Add turmeric and mix well.
8. Grind the coconut, fried udad dal, red chillies, turmeric, tamarind, and salt with a little water into a coarse paste.
9. In a ladle, heat 1 tsp oil.
10. Add mustard seeds and stir-fry till they crackle.
11. Add split red chillies and curry leaves, and stir-fry for a few seconds.
12. Add the tempering to the pachadi, and mix well.
13. Serve with hot rice and ghee.