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Sweet Coconut Chutney

26 Jul

Kobbari Pacchadi


Fresh Grated Coconut 1 cup
Urad dal 1 tbsp
Whole red chillies 2
Grated Jaggery 1/4 cup
Tamarind Extract 1 tbsp
Oil 1/2 tsp
Salt to taste

Method of preparation:

Add half a tsp of oil in pan, add urad dal and red chillies.
Toast for few seconds and grind them into fine powder using a blender.

Tamarind Extract is pulp of tamarind soaked in warm water.

In a deep bowl, add grated coconut, urad dal chilli powder, grated jaggery, tamarind extract and salt.
Using a pestle, mash them together completely.
Serve with rice or roti.

Notes: This coconut chutney asks for a small indefinite amount of salt.