Sivanis Kitchen

Allam Kobbari Pachadi / Ginger Coconut Chutney – Chutney For Tiffins

Allam Kobbari Pachadi / Ginger Coconut Chutney – Chutney For Tiffins

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Ingredients

    For Chutney Ingredients :
  • peel and chop 2" Inches Ginger Piece
  • 2 sp full grated Coconut
  • 4 Green Chillies
  • small Marble size Tamarind
  • 1 sp grated Jaggery
  • 1 pinch Turmeric Powder
  • Salt to taste
  • For Popu :
  • 1/4 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/4 sp Urad Dal
  • 1 Red Chilli
  • few Curry Leaves
  • 2 sp Oil

Instructions

  1. 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.
  2. 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.
http://www.sivaniskitchen.com/allam-kobbari-pachadi-ginger-coconut-chutney-chutney-for-tiffins/

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