Yarra Gadda Kobbari Pachadi or Onion Coconut Chutney with shallots, dried red chilies along with fresh coconut makes a delicious chutney. When you are bored with the regular coconut chutney, this is one you can try and enjoy!
For the Y in the A to Z Indian Condiments, I am going with sharing a delicious chutney you can serve with Tiffin dishes. Yerra Gadda Kobbari Pachadi or Onion Coconut Chutney is ideal for breakfast times.
Yerra Gadda refers to Onions in Telugu, while Kobbari is coconut. The word is normally written as Erra for Red, however for want of a better word while making this series, I resorted to this phonetics.
I have attempted new recipes for this series while trying to accommodate the previously clicked ones as well. Enjoy this chutney with any dish of your choice!
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Ingredients
This Yarra Gadda Kobbari Pachadi uses shallots or Sambar Onions. You can always make it with regular onions as well.
For the Chutney
Shallots - These are Sambar Onions, Small Onions, Chinna Vengayam, or Chinna Yarra Gadda. Peelings these onions are always a chore so you can soak these in water for 10 to 15 mins, and the skin peels off very quickly.
Coconut - We use fresh coconut and that indeed adds so much flavor to the ground chutney
Coriander Seeds - The highlight is these roasted whole coriander seeds and you can be liberal as well.
Red Chillies - We use dried red chilies and I always feel using these makes it easy to judge the spice levels. The crisp chilies after roasting make it easy to grind.
Tempering - We temper the ground chutney with the usual curry leaves, urad dal, and mustard.
See the recipe card for quantities.
Instructions
Using fresh coconut makes this a delicious Yarra Gadda Kobbari Pachadi to enjoy with tiffins. For the colour highlight, I have used dried red chilies in this chutney.
For the Chutney
If you are looking for easy peeling to make this Yarra Gadda Kobbari Pachadi, soak the shallots in water and peel. If the onions are big you can chop them into small pieces.
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. When the oil becomes hot, add the mustard seeds, Urad dal, and curry leaves and saute well.
Once the mustard starts to crackle, pour the ground chutney into it. Saute for a few minutes. Transfer to the serving bowl. Serve hot with Dosa or Idli.
Substitutions & Variations
I have other chutneys made with just the small onions like this Chinna Vengaya Chutney, where just the shallots are used. However, in this today's chutney, I have used fresh coconut as well. These other Onion Chutney and Kara Chutney gives you another excellent way to enjoy onion flavour!
Instead of red chilies, you can use fresh green chutney as well.
Equipment
You will need a processor or blender to grind the chutney. I have used Mixer grinder.
How to store Yarra Gadda Kobbari Pachadi
Yarra Gadda Kobbari Pachadi stays good only for a day as we have used fresh coconut in this. If you refrigerate, then you must heat it again before serving.
Other Chutneys you can check out
Chinna Vengaya Chutney
Ellu Pajji or Kodava Sesame Seeds Chutney
Kerala Style Coconut Red Chilli Chutney
Hotel Style Red Chutney
Recipe
Yarra Gadda Kobbari Pachadi | How to make Onion Coconut Chutney
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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Rajani says
This is a great side for idli and dosa. I make a variation with big onions. The one sambar onions is absolutely delicious!