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

Ingredients:

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:

•  In a pan, heat oil and on low heat toast cumin seeds and coriander seeds for a few seconds. Add minapappu and fry till golden brown. Add red chillies and fry for 30 seconds. Add tamarind, turn off the flame immediately and let it cool down.
•  Once cool, grind the fried ingredients in step one to a coarse paste adding a few tbsps of water (about 2-3 tbsps). Add grated coconut, jaggery, salt to taste and grind. Make sure you do not grind to a smooth paste. You should be able to feel the crunchiness of the dals while eating and that’s where the taste lies.
• For the popu, heat oil a pan. Add mustard seeds and let them splutter. Add split urad dal and fry till golden brown. Add red chillies and curry leaves, toss for about 10 seconds till the flavours come out. Turn off the flame.
•  Add the sizzling popu to ground kobbari pachadi and mix well.
•  Serve hot with steamed rice and ghee

 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.