Receta Kobbari – Kandi Pachadi (Coconut-Toor Dal Chutney)

by Uma

I know I’ve been away for a while from my blog. Life becomes

hectic sometimes. But I haven’t forgotten my blog and I haven’t stopped cooking

too. Whenever I get a feeling to update, some other works come in the way and

the posting takes the back seat. That’s why DH always tells me to make a time

table of things to do and follow it. Of course, I made such time tables many

times but never followed them. I hope to keep my blog updated frequently from

now on.

Anyways, let's come back to today’s

recipe. As I always tell you, we are great fans of all kinds of chutneys and

pickles. So I try different kinds of chutneys at home that go well with rice as

well as idlis/upma etc. Today’s recipe

is a yummy combo of coconut and pigeon peas (toor dal). It’s a lovely chutney

recipe that tastes so great.

Ingredients:

• 1 cup Pigeon Peas (కందిపప్పు, Toor Dal)
• ½ cup Coconut Pieces (fresh) (approx. half a shell of
• coconut)
• 10 Dry Red Chilies
• 2-3 cloves of Garlic
• 1 tsp Tamarind Pulp
• 1 tsp Cumin Seeds
• Salt
• Preparation:
• Dry roast toor dal + red chilies separately and transfer to

a plate to cool.

Add toor dal + red chilies + garlic + cumin seeds + salt to

a blender jar and grind into a paste by adding little amount of water.

Then add coconut pieces + tamarind pulp and run the blender

again until the contents grind into a paste.

That’s all! Great tasting pachadi is ready to be savored. Transfer

the pachadi to a serving bowl and enjoy with steaming hot rice and little ghee.

Yummy!!

If desired, we can add seasoning to the above pachadi before

serving.