Combine above chutney ingredients and grind them into a coarse paste by adding sufficient water. Then transfer the ground chutney into a serving bowl. Adjust the consistency of the chutney by adding more water if required.
Heat oil in a small frying pan add popu ingredients and fry, once done pour over the ground chutney and mix well. Now ginger coconut chutney/allam kobbari pachadi is ready, serve with all South Indian breakfast recipes.