Allam Kobbari Pachadi / Ginger Coconut Chutney – Chutney For Tiffins
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
- 1/4 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/4 sp Urad Dal
- 1 Red Chilli
- few Curry Leaves
- 2 sp Oil
For Chutney Ingredients :
For Popu :
Instructions
- 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.
SivanisKitchen