Curry Leaves Coconut Chutney / Karivepaku Kobbari Pachadi


Curry Leaves Coconut Chutney / Karivepaku Kobbari Pachadi

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 1 small cup Curry Leaves
  • 1/2 cup grated fresh Coconut
  • 2 inches Tamarind Flake
  • 1 pinch Turmeric powder
  • Salt to taste
  • For Popu :
  • 6 or 7 Red Chillies
  • 1/2 sp Mustard Seeds
  • 1/2 sp Coriander Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Methi Seeds
  • 1 pinch Hing
  • 2 sp Oil


  1. Wash and soak tamarind in little water and keep aside, wash and pat dry curry leaves on a clean cloth.
  2. Heat oil in a pan add popu ingredients and fry, once its done remove and set it aside on a plate.
  3. Add curry leaves to the same pan and fry for 2 or 3 mins on medium flame and remove from the pan, let it cool for some time.
  4. First grind fried popu ingredients along with tamarind, salt, turmeric powder into a coarse paste.
  5. Now add fried curry leaves & grind the mixture coarsely by adding little water, then add scraped coconut and grind it into a coarse paste.
  6. Transfer the chutney to a small bowl, curry leaves coconut chutney is ready to serve, serve with hot rice and ghee.

IMG_0497 IMG_0499



Recommended Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *