Kobbari chutney is a traditional South Indian chutney that is made with coconut as the main ingredient. “Kobbari” means coconut in Telugu, which is one of the languages spoken in the South Indian state of Andhra Pradesh where this chutney is popular.
To make kobbari chutney, grated coconut is blended with spices and flavorings such as tamarind, ginger, green chillies, and garlic. Some variations may also include roasted chana dal or urad dal for added texture and taste. The mixture is then tempered with mustard seeds, urad dal, curry leaves, and sometimes red chillies and served as a side dish with idli, dosa, or other South Indian breakfast items.
It’ll quickly become your go-to dip for dosa, idli, vada, rice, or just about anything crunchy and snakcy. Even fresh coconut is sautéed in oil with dals and chilies before grinding with tamarind pulp in this genuine kobbari pachadi recipe. The tempering of mustard seeds, curry leaves, and urad dal adds a flavorful touch to the chutney’s spicy and tongue-tingling taste.
Ingredients for kobbari chutney
- 1 cup grated coconut
- 2 green chillies
- 1-inch piece of ginger
- 1 garlic clove
- 1 small piece of tamarind
- Salt to taste
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- a few curry leaves
Instruction for kobbari chutney
- Grind the grated coconut, green chilies, ginger, garlic, tamarind, and salt to a fine paste using a mixer or blender.
- Transfer the chutney to a serving bowl.
- In a small pan, heat the oil and add mustard seeds. When the mustard seeds start to splutter, add urad dal and curry leaves and fry until the dal turns golden brown.
- Pour the tempering over the chutney and mix well.
- Serve with idli, dosa, or any South Indian breakfast item.