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kobbarikaya pachadi (Coconut Pachadi)

kobbarikaya teepi pachadi

I’m not sure who is the founder of this recipe and when, but every time I plan this dish, could’nt stop thinking of my atta, who makes this delicious pachadi that tastes heavenly, even after eating a hundred times. Usually I cook coconut chutney for breakfast along with idly’s or dosa’s but this pachadi goes well with steamed rice and a dollop of ghee accompanied with a simple stir fry like potato or bendakaya (okra stir fry). The touch of jaggery is where the taste lies. Lets take a peek into the recipe


3 cups grated coconut

1 tbsp cooking oil

½ tbsp jeera (cumin seeds)

1 tbsp dhaniyalu (coriander seeds)

2 tbsp minapappu (split urad dal)

8-10 dry red chillies (adjust according to your spice levels)

1 small lime sized tamarind

100 gms jaggery

Salt to taste

For the popu/tadka:

1 tbsp cooking oil

1 tsp avalu (mustard seeds)

1 tbsp minapappu (split urad dal)

5 dried red chillies (broken to pieces)

8-10 curry leaves

How to:

 Note : You can also substitute jaggery for sugar. Sometimes I also add 2 cloves of garlic to this pachadi in step one before toasting cumin seeds. This gives a different flavor to the pachadi.