Andhra Coconut Chutney/Kobbarikaya Pachchadi

Am running my third week of blogging marathon from today onwards, and the theme of this week is Chose an ingredient and cook from different cookbooks. If you are living in abroad especially in European coutries,you dont have that much chance to get Indian cookbooks from our nearby libraries, the only way to get your cookbooks is either you have to order them through online or else ask your family from India to send them. But fortunately i have never bought my Indian cookbooks till now this way, in my previous post i have told that i have won a bunch of cookbooks through many food events in this blogsphere.Am quite happy with this decent number of cookbooks and i really want to cook from them, thats the reason i chosed this theme.

This theme was quite tough and really challenging, thank god my cookbooks rescued me and i chosed 'coconut' as the main ingredient and cooked from three different cookbooks. For the first day i chosed a basic Andhra style coconut chutney aka kobbarikaya pachchadi from Cooking at Home with Pedatha. I prepared this brown chutney last week and this pachchadi will definitely tickle your tastebuds.Seriously i loved learning this chutney through this cookbook which is quite new for me.With a mild tanginess and spiciness, this chutney is a prefect pair for hot steaming idlies as well as for rice porridge. We just loved it..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

1cup Grated fresh coconut
1+1/2tbsp Thick tamarind pulp
Oil
Salt
1tsp Jaggery

1st tempering:
1tbsp Urad dal
1tsp Mustard seeds
1/4tsp Fenugreek seeds
8nos Dry red chillies
2nos Green chillies
Few curry leaves
2tbsp Coriander leaves
1tsp Asafoetida powder

2nd tempering:
1/2tsp Urad dal
1/4tsp Mustard seeds
1/4tsp Asafoetida powder

In a pan, heat enough oil and fry the urad dal from the 1st tempering until they turns golden, add the mustard seeds and fenugreek seed.

Add the dry red chillies and fry until they turns brown, now add in the remaining ingredients and put of the stove.

Grind this tempered spices with coconut,tamarind pulp,jaggery,salt into coarse paste, dont add water while grinding.

Heat the remaining oil, add all the spices from the 2nd tempering and fry until they turns brown, add this tempered spices immediately to the pachachadi.

Serve with any kind of dishes.