Thursday, July 10, 2008

Kobbari senagapappu pachadi



Kobbari senagapappu pachadi or Coconut with bengal gram chutney is a family favourite. It goes well with both rice and tiffin varieties. When we are out of jam, we even use it as our sandwich spread. Yup ! Thats me obsessed with pachadis. The quantity of chutney i eat with dosa or idly is more than the actual weight of the idli or dosa :-).... I just love chutneys. I can eat my l with just rice, pachadi and a papad. It used to be always like that before wedding. But, dear husband is not every fond of pachadi's except for the ones with coconut. So, i tend to get creative and experiement with combinations of coconut and lentils.

Ingredients :

Coconut - 1 cup
Bengal gram Dal - 1/2 cup
Red chillies - 10 nos
Cummin - 1 spoon
Mustard - 1 spoon
Split black gram dal - 1 spoon
Bengal dram
Salt - to taste
Curry leaves - 5-6

For tempering

Oil - 1 spoon
Cummin - 1/2 spoon
Mustard - 1/2 spoon
Split black gram dal - 1/2 spoon

Method :

Fry the gram dal, coconut, cummin, split black gram and mustard is a spoon of oil in a wok. It would look
something like this.


Let it cool to room temperature. Make sure you always grind stuff only once it is cool. Saves both the mixer and the ground stuff. Chutney/pachadi ground when the ingredinets are hot, tends to get spoilt much quicker. Temper with cummin, mustard,black gram and curry leaves. Serve hot with Rice and ghee. You could add some water while grinding. Depending on what you want to serve this pachadi with, add water. i.e. add more water if you want to serve with dosa/idli/upma.

2 comments:

vinay said...

Replace 'Ingredinets' by 'ingradients'. Occupational hazard u c... lol... can't help finding defects :)

Lakshmi said...

I know, i know ! I just put it there to check if you would find it.. Again, occupational hazard :-)