vellullipaya kobbari pachadi for Idli, Dosa etc

Chutney and Sambhar are the two accompaniments with South Indian breakfast items like Idli and Dosa.  The Coconut chutney with garlic is another variety of chutney which goes well with South Indian snacks like Idli, Dosa, Vada or Uthappam.  

The coconut chutney is a delicious south indian chutney made from coconut, chillies, roasted chana dal, spices, seasoning and garlic.   You can serve this with dosa, idli, masala dosa, medu vada, uttapam, upma or pongal.   It is very spicy, full of bursting flavours and finger licking good!

Like many other chutney items, this Vellullipaya Kobbari Chutney is very easy to make and does not take much time for preparation.  Now let us see how to make the Coconut Garlic chutney..

Ingredients required:

• Fresh coconut -  2 cups cut into small pieces
• Shallots -  1/2 cup 
• Garlic  -  2 to 3 nos
• Ginger grated -  1 1/2 inch
• Dry red chillies -  5 to 6
• Roasted gram dal  - 2 table spoons
• Salt as per requirement
• Coconut oil -  1 table spoon

For tempering:

• Mustard seeds -  1 tea spoon
• Cumin seeds ( Jeera ) -  1 tea spoon
• Curry leaves - few 
• White urad dal - 1 tea spoon
• Dry red chillies -  2 to 3
• Coconut oil -  1 table spoon  

• Method of preparation of vellullipaya kobbari pachadi:

• First place a small pan on the heat.  Add one table spoon of coconut oil to it and warm it gently.  Once the oil is warm add the sambhar onions and garlic cloves and toss well till they are light golden in color and well roasted
• Take the pan off the heat and allow them to cool
• Now to make the chutney,  in a blender / mixer-grinder, add roasted onions, garlic, red chillies, ginger, coconut, roasted chana dal and salt.  Shut the lid of the jar and blend them using a little water at a time, until you get a smooth chutney
• Pour the chutney into a dish and set aside, while you prepare the tempering
• In a small tadka pan, heat coconut oil or any regular cooking oil.  Once it is hot add mustard seeds, cumin seeds and allow them to crackle.
• Once it is done, add urad dal and fry until light golden on a low flame.  After urad dal has browned add the curry leaves and red chillies and fry them all together for few seconds
• Turn off the heat and pour the tempering over the chutney.  Mix well and serve

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