This blog has one purpose. It is to provide my Grandchildren a place of inspiration, a place that reminds them of their Indian ancestry. Recipes herein are a passage to India, and I trust, will journey the reader to the glorious flavors and aromas of the Andhra kitchens.

Wednesday, August 24, 2005

Kobbari Kai(Coconut) Pachadi

Until recently, most Indian restaurants were North Indian, and pretty much cookie-cutter in menu, décor, and ambiance. The preparations were mostly Mughlai in style. About 5 years ago restaurants started adding South Indian dishes such as sambar, idli, dosa, and coconut chutney. The idli and dosa were OK but the sambar was mostly watery dal with cayenne pepper. The coconut chutney was best left uneaten. It was watery, tasted like wood, and left an oily film in the mouth. But I was always hopeful and would order it at every new restaurant, unfortunately with the same result. However, a couple of years ago at a restaurant that was unremarkable in every respect, I ordered idli. When it came, I gingerly tasted the accompanying coconut chutney and it was an ephiphany! It brought back memories of home. I guess I had a silly grin on my face, since the owner came by and said, “First time?" I nodded yes and he said, "We use fresh coconut. It is extra work but we think it is worth it." He is right, and here is my recipe:

1 fresh Coconut
4 Tb Chana Dal
2 Tb Urad Dal
1 marble sized (1” diameter) Tamarind pulp (not juice)
10 dried Cayenne Peppers
10 Thai hot or Green Cayenne Peppers
1 Tb Mustard Seeds
1 small bunch Coriander leaves
20 Curry leaves
1 Tb Safflower oil
1 Tb Salt
¼ tsp Turmeric Powder

Crack the coconut, remove the white meat (A sturdy screw driver works best . Reserve the liquid. Peel off the woody backsides with a potato peeler. Yes, it is a lot of work, but without it, it will taste woody. Slice in to small (1” by 1/2” )pieces.

Saute Chana dal, Urad dal, red and green Peppers, Mustard seeds, Curry leaves in the oil till the Dals turn golden brown.

Grind the Coconut pieces, sauted ingredients, Tamarind, Coconut liquid, salt in a blender or food processor with just enough water to form a coarse paste.

Best served with Dosa, Hot Rice or Nan.
Will keep for a week in a refrigerator. Bring to room temperature before serving (May be microwaved)


At 6:45 AM, Blogger Sudha said...

The same pachadi can be made by replacing "Tamarind" with "raw mango".

At 1:52 AM, Blogger Ramki said...

Hi Subba Rao,

Am blogging your pachadi as a model recipe in the 1001 coconut chutney cookbook at

Thanks for the recipe.

At 7:34 AM, Blogger Girija said...

I liked this recipe very much. I will defenitely try out this tommorow
itself. Please visit our Indian Cooking
Recipes site. We have collected some of the Best Cooking Video
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