Easy Coconut Chutney for Rice | Kobbari Pachadi in 15 minutes
Coconut Chutney for Rice is an Andhra special chutney made with fresh coconut, dry red chilies, and a few spices. In the Telugu-speaking region, it is called Kobbari Pachadi. This homemade instant chutney can be eaten with rice or tiffin items.
Since childhood, this kobbari pachadi is common after festivals. During festivals, we end up breaking a few coconuts. Mom used to make coconut ladoo/burfi or kobbari pachadi as a dip for vadas with these coconuts.
After relocating to Hyderabad, I noticed that there are a lot of chutney recipes made with fresh vegetables, leafy vegetables, herbs, lentils/dal, and fruits. Each one takes a different amount of time and effort. Depending on the base ingredient and preparation method, the shelf life is from 2-3 days to a few months or a year. Will share them soon.
Today’s coconut chutney recipe is an easy accompaniment to rice.
What is Kobbari Pachadi?
Kobbari Pachadi is an Instant Coconut chutney. Kobbari means Coconut and Pachadi means fresh chutney/pickle.
In the Telugu-speaking states, the fresh chutneys are also called Roti Pachadi as they are ground in a mortar and pestle. However, in today’s contemporary kitchens, high-power grinders do the needful.
In Andhra cuisine, there are two kinds of chutneys/pachadulu;
1. Chutney that has a long shelf life, those that can be stored/preserved for months or up to a year. The Telugu name for these special pickles is Nilavu Pachadlu.
2. Instant chutney made with fresh vegetables, nuts, and fruits that can be mixed with rice or breakfast items like idly, dosa, vada, upma, etc.
About Coconut Chutney for rice recipe
As the name says, the chutney is made with coconut. Coconut chutney for rice is a condiment made with fresh coconut as a base ingredient, dry red chilies along with a few spices, tamarind, and followed by tempering.
The recipe is one of the easiest – just saute a few ingredients, blend, and temper. Your coconut chutney for rice is ready.
Compared to white coconut chutney, this chutney is spiced with red chilies and has got the flavors of South Indian tempering.
Unlike chutney for tiffins/breakfast items that are a little thinner in consistency, the chutneys served with rice are thick in consistency.
A unique thing about this coconut chutney for rice is it is not as tedious as the mango-based pickles made during summer.
At home, we love lots of garlic in chutney. However, you can reduce the quantity or skip it.
Reasons to make
Very easy recipe
Bachelor and beginner-friendly recipe.
Coconut is available all through the year.
Can relish it as soon as it is made.
Coconut pachadi can be made in a jiffy.
The pachadi for rice is tangy, spicy, and just deliciously lip-smacking.
A perfect side dish to pair with breakfast items or with rice in lunch or dinner.
Saute the lentils on low flame until they change to light golden brown color.
If you do not have a high-speed blender/grinder, grind the sauteed ingredients to a fine powder. Next, add coconut pieces and grind.
Consistency: As the chutney is for rice, I recommend keeping it thick in consistency.
Texture: You can grind the chutney to a coarse or smooth paste.
Do not add too much water for grinding. Add only 2-3 tablespoons of water.
Tempering elevates the aroma and taste of this pachadi. So, do not skip it.
Coconut: This recipe works best with fresh coconut. You can also use frozen grated/sliced coconut.
Dry Red chilies: For this chutney, dry red chilies are used for the spice. You can reduce or increase as per your palate. I have used Guntur variety dry red chilies.
You can replace dry red chilies with green chilies or use both in half quantity.
Lentils: I have added chana dal and urad dal. They give body to the chutney and add a nice texture to the pachadi.
Tamarind: adds a delicious tanginess to the chutney.
Others: to give the chutney more flavor, you will need oil, whole coriander seeds, garlic cloves, and cumin.
Some even add fenugreek seeds and curry leaves. If you are adding methi seeds, roast them along with the lentils. And, if you are adding curry leaves, add them at the end and saute until they turn crisp.
If you do not like the raw flavor of garlic, you can saute them for a few seconds to get rid of the raw flavor.
Tempering: oil, mustard seeds, cumin, dry red chili, curry leaves.
adding lentils to the tempering is optional.
Some add asafoetida to the tempering.
How to make Coconut Chutney for Rice
Heat oil in a pan over medium flame. When hot, turn the flame to low and add lentils and saute until they turn a light golden color.
Add whole coriander seeds and saute until aromatic.
Add, dry red chilies as per your taste. Saute until they change color (do not let the color change to black).
Add, a small marble-size tamarind and saute for 10 seconds.
Transfer to a grinder jar and let it cool.
Grind to a coarse powder without adding water.
Add coconut pieces, garlic cloves (with or without skin), cumin, and salt to taste.
Grind coarsely without adding water. Scrape from the sides and mix the chutney well.
Add 1-2 tablespoons of water and grind to a smooth paste.
Heat oil in a small pan over medium flame. When hot, add lentils, mustard seeds, and cumin. Saute until the dal changes color.
Add dry red chili and curry leaves. Saute until the leaves turn crisp.
Pour the tempering over the pachadi and give a good mix.
Coconut Chutney for Rice is ready. Serve with hot steamed rice or breakfast item.
Kobbari Pachadi is best served with hot white rice and a dollop of clarified butter/ghee. For me, it is one of the best comfort foods.
You can serve it as a side dish to rice, sambar, and curd.
Can be had as an accompaniment with idli, dosa, uttapam, paniyaram, rava dosa, etc.
If at room temperature, consume the chutney on the same day.
In the refrigerator, you can store it for 2-3 days in an air-tight container. Before serving, keep the pachadi out for 10-15 minutes or until it comes to room temperature.
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Coconut Chutney for Rice | Kobbari Pachadi
- 1 cup Coconut (fresh or frozen grated/sliced)
- 2 tsp Oil
- 1 tsp Split Bengal gram (chana dal)
- 1 tsp Split Black lentil (urad dal)
- 1 tsp Coriander seeds (akha dhaniya)
- 1/2 tsp Cumin (jeera)
- 8-10 Dry Red chilies
- 3-5 numbers Garlic cloves (optional)
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 4-6 numbers Curry leaves
- 1/4 tsp Urad dal
- 1/4 tsp Chana dal
- Heat oil in a pan over medium flame. When hot, turn the flame to low and add lentils and saute until they turn a light golden color.
- Add whole coriander seeds and saute until aromatic.
- Add, dry red chilies as per your taste. Saute until they change color (do not let the color change to black).
- Add, a small marble-size tamarind and saute for 10 seconds.
- Transfer to a grinder jar and let it cool.
- Grind to a coarse powder without adding water.
- Add coconut pieces, garlic cloves (with or without skin), cumin, and salt to taste.
- Grind coarsely without adding water. Scrape from the sides and mix the chutney well.
- Add 1-2 tablespoons of water and grind to a smooth paste.
- Heat oil in a small pan over medium flame. When hot, add lentils, mustard seeds, and cumin. Saute until the dal changes color.
- Add dry red chili and curry leaves. Saute until the leaves turn crisp.
- Pour the tempering over the pachadi and give a good mix.
- Coconut Chutney for Rice is ready. Serve with hot steamed rice or breakfast item.