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Kobbari (Coconut) Chutney

Yes, the weekend is almost over. Monday morning will be here too soon for our liking. And with it comes the most difficult question: “What to make for breakfast?”

Although most of South Indian households has a ready batter for either Idli or Dosa. The pressing question with be: “What chutney to make in less time?”

This is where I bring the recipe of Kobbari (Coconut) chutney, which can be prepared in 15 minutes! Below are the ingredients and recipe:

Ingredients:

¼ of Coconut

Green Chilies – 6 large

Mint Leaves – 1 cup

Ginger – 1 inch

Roasted Chana Dal – 1 cup

Salt – as per taste

Oil – 2 tbsp

Cumin seeds – 1 tsp

Mustard seeds – 1tsp

Dried red chilies – 2

Garlic – 4 cloves

Curry leaves – 1 strand

Hing – 1 pinch

Preparation:

  1. Wash and dice coconut to bite size pieces. Slit the green chilies. In the mixer jar and add these two ingredients – diced coconut and slit green chilies. Add washed mint leaves, ginger, roasted chana dal, salt (I have added 1 ½ tbsp of salt to contrast the heat from green chilies) and a bit of water. Grind them to fine paste.
  2. For tempering/seasoning, take tadka pan. Add oil, mustard seeds and cumin seeds. Let them splutter. Add dried red chilies, finely sliced garlic and let them cook till the garlic turn golden brown. Add curry leaves, hing and turn off the heat. Let the tadka cool down before you add it to the ground paste.

Tasty and easy to make kobbari chutney is ready! Do try the recipe and share your feedback!

Saudhamini Mylaram

HR by profession. Reading has always been one of my favorite things to do apart from gardening, cooking and driving.

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