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Thursday, February 26, 2009

Coconut Chutney Or Kobbari Chutney

Chutney... hmm this is one of the most important for Idlis, Pesarattu, Dosa, etc. So lets see how this is made...

  • Shredded Coconut - 2Cups
  • Peanuts - 1/4Cup
  • Chana Dhalia/ Roasted Gram/ Putnalu - 1/4Cup
  • Green Chillies 5-6 (As per your spice level)
  • Cumin Seeds
  • Mustard Seeds
  • Garlic Clove - 1 (Crushed)
  • Red Chillies - 2 (Optional. Just to give you a flavor)
  • Turmeric powder
  • Curry leaves 5-6
  • Corrainder leaves
  • Oil as per required
  • Water for grinding
  • Salt as per required

1. Take a small pan, add oil.
2. Once the oil gets heated, add green chillies. Once they start splittering, remove from stove and add ONLY chillies (leave oil in pan) to the grinder bowl.
3. Now again heat the pan with oil, if needed add some more oil. And then add peanuts and let it fry for 1 min. Mix the peanuts continuously.
4. And now add roasted gram/putnalu to the peanuts and mix in heat for about 30 secs ONLY.
5. ADD these to the grinder bowl.
6. Now to the mix, add shredded coconut, salt and grind all the ingredients. If needed add water to form consistency.
7. Place the whole mix to a bowl for serving.
8. Now take the sam pan and heat it. Add oil, cumin seeds, mustard seeds, red chillies, turmeric powder, garlic cloves, curry leaves and let it sit for 40secs or so (till the seasoning starts splitter.
9. Add the above seasoning to the bowl containing the chutney.
10. Mix well and garnish with corrainder leaves.
Serves: 2-3

Preparation Time: 15mins
1. While grinding, you can add some corrainder leaves so that its flavor blends in chutney.
2. You can mix curd after seasoning is mixed well with chutney.

Sorry guys... photo is on its way...!!!