Kobbari – Kandi Pachadi (Coconut-Toor Dal Chutney)

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.