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

Jun 19th, 2006 | By | Category: All Recipes, Chutneys & Pachadis

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

Preparation

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.

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9 comments
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  1. Kiran February 14th, 2007 4:39 pm

    sowjanya garu,

    nenu mee recipes chaala try chesaanu…chaala chaala thanks 🙂

    I tried bangaladumpa iguru, now this cocunut chutney I didnt relaise that its so simple..tomorrow’s night is dosa with chutney.

    thanks a lot for your recipes.

    Regards
    Kiran Ivaturi

  2. Sowjanya February 15th, 2007 3:46 am

    Thanks kiran,

    let me know how it tasted. 🙂

    cheers
    sowjanya

  3. Jayshree June 9th, 2009 4:39 pm

    Hi Sowjanya,

    Nice websit, I am very impressed as I am a big fan of nice flavorful cooking too.

    In your kobbari chutney, how would you roast the chana dal ?

  4. Sowjanya June 9th, 2009 8:00 pm

    Jayshree,

    Thanks for the nice words. I’m happy you liked my website. roasted bengal gram also called as vepudu senagapappu or putnala pappu is used in this recipe. It is available in all indian grocery stores. You do not need to roast it again. Hope that helps. Please feel free to get in touch with me if you need any help.

  5. Hina Tanveer August 26th, 2009 8:17 am

    Saujanya Garu

    I shall thank you for sharing your cooking talent with us , i tried your allam Pachadi, really it was very tasty. now i am goig to try the Kobbari Chutney can you tell me which coconut you are using for that (Pachchi Kobbari or Yendu Kobbari).

    I am thankful to you if you advise me how to prepare Smooth & tasty IDLY.

    Regards
    Hina
    Jeddah . Kingdom of Saudi Arabia

  6. Sowjanya August 26th, 2009 10:11 am

    Thanks Hina,

    I’m happy you liked the recipe. For the kobbari senagapappu chutney I use fresh coconut (pachi kobbari).

    To make soft idlys, I usually add a few tbsps of cooked rice/atukulu (poha) while grinding the idly batter, and also use 1 or 2 pinches of baking soda just before making the idlys.

    Do not add soda and ferment. It should be added right before making the idlys. Hope that helps.

  7. Krishna Prasad.M April 24th, 2010 3:27 am

    Hi..Mrs. Sowjanya,

    I knew about this chutney…because my mom used to do this….but unfortunately i forgot the process……because i am working in Dubai and i want to give a sudden surprize to my wife in the early morning (as she is pregnant i thought i would help her today) .

    Any ways thank you for your recipe…..and one more thing…i just added some almonds as well its so tasty…….

    Thanks and best regards,

    Catch you later for one more recipe…

    Krishna Prasad. Mailapalli

  8. Sowjanya April 27th, 2010 2:19 pm

    Thanks Krishna Prasad Garu,

    I am sure your wife might have loved it. Congrats for the couple on the forthcoming new arrival in your family.

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