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Sesame Coconut Chutney

9 Feb

Nuvvulu Kobbari Pachadi.

Sesame coconut chutney is another simple and tasty chutney usually served with idly, dosa, vada etc. Sesame seeds are lightly roasted and ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The sesame coconut chutney is finished by tempering it with few spices.
Makes: around 2 Cups of Sesame Coconut Chutney.


Sesame Seeds 1/2 – 3/4 Cup
Grated Coconut 1 Cup
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Heat a pan on medium heat, add sesame seeds and roast them until they start popping or until they change color a bit (around 1 minute).
Remove stems, wash and halve the green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.

First grind the sesame seeds into fine powder using a spice grinder.
Then add grated fresh coconut, tamarind extract, green chiles and salt to the grinder and grind everything into smooth paste by adding sufficient water.
Remove the ground sesame coconut chutney into a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve sesame coconut chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well.

Suggestions: Adjust the amount of green chiles for spice. Add more water for much thinner consistency.
Variations: You can also fry the green chiles in oil to reduce the heat a little. Grind few sprigs of cilantro along with coconut if you wish.
Other Names: Sesame Coconut Chutney, Kobbari Nuvvulu Pachadi.