Sunday, February 12, 2017

Kobbari Chutney

BM # 73
Week:2, Day :3
Theme: Flavors of India

Finally for the last day under Flavors of India, I have a chutney from Andhra Pradesh. The kobbari chutney is the coconut chutney and it varies from the other coconut chutneys. This is a real delicious chutney which pairs very well with Idli ,Dosas or I love it even with some rice and sambar. The onion and garlic flavors enhance the taste of this chutney.

Kobbari Chutney

1 1/2 cups grated coconut 
10 green chilly
1 tsp tamarind 
1 tsp oil
1 tsp Urad dal
1 tsp cumin seeds
1 small onion, chopped
2-3 cloves garlic
Salt to taste

Heat oil in a pan and add urad daal and cumin seeds and green chillies.
Roast till dal turns pinkish brown.
Remove from fire.
Add coconut , tamarind paste and salt.
Grind to a fine paste.
Now add onion and garlic and once again grind.
Remove in a serving bowl and temper.

1 tsp oil
1-2 tsp mustard seeds
Few curry leaves
Heat oil and add the mustard seeds, let them pop, add curry leaves and add to the chutney.

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  1. Love the addition of tamarind in coconut chutney, delicious chutney to enjoy with some crispy dosas.

  2. I learnt this recipe from one of my friends and unlike the usual coconut chutney they don't go bad after three hours. You have made it so nicely.

  3. I have heard about this, but never tried. Love the coconut,tamarind and garlic combo.

  4. This is such a simple yet delicious chutney with fresh coconut.

  5. Perfect accompaniment for idli/dosa :)

  6. I love this version and tastes wonderful with idlis and dosas..very nicely clicked!