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Senagapappu – kobbari chutney (roasted bengal gram and coconut chutney)

This is a simple and easy to make chutney that goes well with tiffins like dosa, idli, mysore bajji….

What we need

green chillies – 8 (slit length wise)
roasted bengal gram (vepudu senagapappu) – 1 cup
grated coconut – 1 cup
oil – 1 tsp
salt to taste

for tempering

oil – 2 tsps
curry leaves – 2 sprigs
mustard seeds (avalu) – 1 tsp
jeera – 1 tsp
urad dal (minapappu) – 1 tb sp
red chillies – 3


1. Heat 1 tsp oil in a pan and fry green chillies for 3 mts in low flame.

2. Allow to cool. Grind roasted bengal gram, grated coconut, fried green chillies and salt to smooth paste. Set aside.

3. Heat 2 tsps of oil in a pan, add mustard seeds, jeera, urad dal, curry leaves, and red chillies. Fry them for 2 mts in low flame. Add this to ground chutney.

4. Serve hot with idli or dosa.