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Carrot Coconut Chutney

16 Feb

Carrot Kobbari Pachadi.

Carrot coconut chutney is fresh and raw version of carrot chutney usually served with idly, dosa, vada etc. Carrot is ground into smooth paste along with grated fresh coconut, green chiles and tamarind pulp. The carrot coconut chutney is finally tempered with spices.
Makes: around 2 Cups of Carrot Coconut Chutney.


Carrot 1 – 2
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:

Peel, remove ends and grate or finely chop the carrot.
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.

Grind carrot, coconut, tamarind extract, green chiles and salt into smooth paste by adding sufficient water.
Remove the ground carrot 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 carrot coconut chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the ingredients well.

Suggestions:Adjust the amount of green chiles for spice. Add more water to the chutney once taken out from spice grinder 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 carrot if you wish. Lemon juice can also be added to the carrot chutney.
Other Names: Carrot Coconut Chutney, Carrot Kobbari Pachadi.