Yarra Gadda Kobbari Pachadi | How to make Onion Coconut Chutney

5 from 1 vote

Yarra Gadda Kobbari Pachadi | How to make Onion Coconut Chutney

Yarra Gadda Kobbari Pachadi or Onion Coconut Chutney with shallots or regular onions and dried red chilies along with fresh coconut. This makes a delicious change from your regular coconut chutney.

Course Chutneys, Dips and Spreads

Cuisine South Indian

Keyword Easy Chutney for Tiffin, Onion Chutney

By Cook Method Stovetop

Occasion Meals for Two

By Diet Healthy Recipes

Dish Type Condiment Recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 146kcal

Author Srivalli

Ingredients

For the Chutney

1 cup Shallots / Sambar Onions / Small Onions
3/4 cup Coconut freshly and finely chopped
1 teaspoon Coriander Seeds
6 to 7 Dried Red Chillies
1 teaspoon Cooking Oil
Salt to taste

For Tempering

1 teaspoon Cooking Oil
A sprig Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal

Instructions

For the Chutney

Soak the shallots in water to peel the skin and chop if required.
Heat a pan with oil, add Coriander Seeds, and saute for a few minutes.
Next, add the Shallots and red chilies, and saute well.
Allow it to cool.
Meanwhile, wash and chop the coconut.
Transfer all the ingredients to the mixer jar, and pulse it once or twice.
Add water and salt as required. Pulse it again until you get a smooth fine paste.

For Tempering

Heat the pan again with oil.
Temper with mustard seeds, Urad dal, and curry leaves.
Once it starts to crackle, pour the ground chutney into it.
Saute for a few minutes, and transfer to the serving bowl.
Serve hot with Dosa or Idli.

Nutrition

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