Saturday, 28 January 2017

Nariyal chutney recipe, Kobbari Pachadi - How to make Nariyal Chutney


Nariyal chutney recipe in hindi is known as Coconut Chutney in english, Kobbari Pachadi in telugu and Thengai Thogayal in tamil. This recipe is a plain nariyal ki chatni where I used tamarind to bring tanginess which makes it even more yummy. You can add curd instead of tamarind for tangy taste. I will be posting nariyal chutney recipe with dahi later. 


nariyal chutney recipe - coconut chutney


I made this recipe with green chillies to make it spicy enough. You can prepare this with red chillies too. 

This nariyal ki chatni can be made pairing up with veggies such as carrot or capsicum. We can add coriander or curry leaves also to get a hint of leafy taste. I wanted to keep chutney in white colour only so I didn't use turmeric powder and not much greens as well but you can also make this chutney with loads of fresh curry leaves(kadi patha) and coconut.

I served this chutney with dosa so I added little water while grinding. You can serve this kobbari chutney for rice too. If you want it for rice then do not add any water while grinding. You get a thick coarsely blended pachadi which goes well with steamed rice and a dollop of hot ghee. you can serve this kobbari pachadi for dosa, idli, rice, chapathi, gareluLet us learn how to make nariyal chutney recipe.



Also read other chutney recipes:

- Pudhina Tomato Chutney

- Peanut and fried gram chutney

Ingredients for nariyal chutney recipe - kobbari pachadi andhra style:


1. Fresh Coconut - 1
2. Green Chillies - 6 to 8
3. Garlic Pods - 6 to 7
4. Cumin Seeds - 1 tsp
5. Coriander Seeds - 1 tbsp
6. Tamarind - small lemon sized
7. Salt - To Taste
8. Oil - 2 to 3 tbsps
9. Water - As needed while grinding


kobbari pachadi recipe andhra style


For Tempering:


1. Oil - 1 tsp
2. Mustard Seeds - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
4. Asafoetida - A Pinch
5. Channa Dal - 1 tsp
6. Split Urad Dal - 1 tsp
7. Curry Leaves - 1 sprig
8. Dry Red Chillies - 2
9. Coriander Leaves -  3 to 4 sprigs

Other coconut recipes you may like:

- Bharwa Baingan Masala

- Dondakaya fry andhra style


Instructions:

How to make nariyal chutney recipe - coconut chutney


1. Heat oil in a pan, add cumin seeds, coriander seeds, green chillies, garlic pods, tamarind and fry for 2 to 3 minutes

2. Now add chopped fresh coconut pieces and fry for a minute, switch off the flame

3. Cool this stuff and grind using little water and add salt as needed, dish out after grinding

4. Now prepare tempering using ingredients under "For Tempering"

5. Heat oil in a small sauce pan and when oil is hot add all the ingredients for tempering

6. Pour this tempering on ground chutney, and mix nicely

7. Shelf life for this recipe is 2 to 3 days when refrigerated

8. Your kobbari pachadi or Nariyal chutney recipe is ready.


thengai thogayal - nariyal ki chatni recipe