Coconut Chutney

Coconut Chutney (Kobbari Pacchadi)

Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients. Whoever came up with this recipe, my salute to them! People remember and replicate a good recipe; no wonder, this age old recipe continues to be popular and beloved by all who tried it.
Breakfast is not a proper breakfast without coconut chutney in Southern states of India (Andhra, Tamilnadu, Karnataka and Kerala). Perfect blend of different flavors and the ease with which it can be made - coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine. See the photo below, if you find coconut chutney looking similar in an Indian restaurant along with your dosas, idlies, that’s a sure sign that you are getting a proper south Indian food.
Recipe:
1 cup of thinly sliced fresh coconut¼ cup of pappulu(dalia, roasted chickpeas)6 Indian small green chillies, chopped1 tiny red onion or shallot, sliced into chunks6 sprigs of fresh cilantro and 1/2 inch of ginger½ tablespoon of tamarind extract¼ tsp of saltfor popu or tadka1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.extras(optional)1 tablespoon of yogurt and one lime

Preparation:Preparation means grinding. Taste of coconut chutney varies with grinding method. Believe it or not, different grinding tools give different taste. The best taste comes out of using a stone mortar. Closest is the machine, which grinds with a stone. Last is the food processor or the blender etc., The taste is inversely proportionate to how easily you can grind it.
In a mortar or blender, combine all the ingredients (coconut, pappulu, onion, green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.
In a small pan, add half teaspoon of peanut oil, add the popu ingredients, sauté them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready. Just before serving, squeeze few drops of limejuice.
Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast.

Courtecy - Indira of Mahanandi