Coconut Chutney for Rice - Kobbari Chutney for Rice

Red chillies - 10-15 (as per your spice levels)
Fresh coconut - 1 small cup
Tamarind - 1 tbsp
Jaggery - 1/4 tbsp
 fenugreek seeds - 1/4 tbsp
mustard seeds - 1/4 tbsp
urad dal - 2 tbsp
salt to taste
tumeric powder - 2 pinches
Hing (Asofetida) - 1/8 tbsp
Curry leaves - handful
2 tbsp oil 

For Seasoning:
1/4 tbsp mustard seeds
Few Red chilli flakes  or cut two chillies into halves
1/2 tbsp urad dal
4-5 curry leaves
2 tbsp oil

1. In a pan, add oil and when it is hot, add fenugreek seeds, mustard seeds, urad dal, red chillies, curry leaves and fry till urad dal is slightly brown.
2. Add coconut pieces to the above mixture and fry for 2 more min and remove from oil
2. In mixie jar, add 2 garlic pods and salt and grind coarsely. To this, add all the above fried ingredients, coconut pieces,jaggery, turmeric, salt, hing and tamarind and grind to a coarse paste. Do not add any water
4. In another pan, take two tbsp oil and when it is hot, add red chilli flakes, 1/2 tbsp urad dal, 1/4 tbsp mustard seeds, a few curry leaves and fry till mustard seeds splutter. Add this seasoning to the chutney

This chutney is very very tasty and goes well with hot white rice. :

No comments:

Post a Comment