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    Home » Recipes » chutney

    Last Updated: July 17, 2020 | First Published on: July 8, 2013 by Hari Chandana Ponnaluri

    Kobbari Karivepaku Pachadi Recipe – Curry Leaves Coconut Chutney for Idli Dosa {Video}

    13.6K shares
    Jump to Recipe

    Karivepaku Kobbari Pachadi or Coconut Karuveppilai Chutney Recipe – A healthy and delicious chutney for South Indian breakfast dishes.

    Coconut Chutney is a staple South Indian side dish for breakfast dishes such as idli, dosa, vada, upma or pongal. There are many variations to make the traditional coconut chutney and today’s recipe is one of them. I have used a lot of fresh curry leaves to make the chutney healthier and delicious.

    Few More Chutney Recipes on the blog:

    • Tomato Coconut Chutney
    • Hotel Style Coconut Chutney
    • Kobbari Kothimeera Pachadi
    • Desiccated Coconut Chutney
    • Radish Chutney for Tiffins
    • Carrot Peanut Chutney
    • Palli Kothimeera Pachadi
    • Onion Tomato Coriander Chutney

    How to Make Curry Leaves Coconut Chutney Recipe Video below:

    Curry Leaves Coconut Chutney Recipe

    Hari Chandana Ponnaluri
    How to Make Curry Leaves Coconut Chutney Recipe with Video. An easy, quick and healthy South Indian chutney or dip for idli, dosa, vada or pongal.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine South Indian
    Servings 4
    Calories 59 kcal

    Ingredients
      

    • ¼ cup Fresh Coconut
    • ½ cup Curry Leaves tightly packed
    • ½ tbsp Chana Dal
    • ½ tbsp Urad Dal
    • 3 - 5 Green Chillies
    • 1 Dried Red Chilli
    • 1 inch piece Tamarind
    • ¼ tsp Mustard Seeds
    • 3 tsp Oil
    • A big pinch of hing
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat a 2 teaspoons of oil in a pan. Add chana dal and urad and fry them until golden brown color.
    • Remove and keep it aside.
    • Add the slit green chillies to the same pan and fry for a minute. Take them out of the pan and set aside.
    • In the same pan, add the curry leaves and fry until little crisp. Switch off the flame and allow them to cool.
    • Grind the roasted lentils, curry leaves, coconut, tamarind, required salt and green chillies to a smooth paste by adding little water.
    • Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter.
    • Then add the broken red chilli and hing and fry for a couple of seconds. Pour this over the chutney and mix well.
    • Serve with idli, pongal, vada, upma or dosa.

    Video

    YouTube video

    Nutrition

    Calories: 59kcalCarbohydrates: 2gFat: 5gSaturated Fat: 1gSodium: 8mgPotassium: 17mgFiber: 1gVitamin A: 75IUVitamin C: 2.5mgIron: 0.3mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Coconut Curry Leaves Chutney Recipe with Step by Step Photos:

    • Heat two teaspoons of oil in a pan.

    Roasting lentils to make coconut curry leaves chutney

    • Add chana dal and urad dal to the pan and keep roasting until they are a golden brown color. Do not burn them.

    roasted lentils to make curry leaves coconut chutney

    • When they are done, remove from the pan and set aside to cool.

    roasting green chillies to make kobbari karivepaku pachadi

    • Slit 3-5 green chillies and add them to the same pan.
    • Saute them for a minute and set aside to cool.

    roasting fresh curry leaves to prepare a healthy South Indian coconut chutney

    • In the same, add the measured curry leaves and keep frying until the leaves are little crisp.

    roasted curry leaves ready to be ground to prepare coconut chutney

    • When it is done, turn off the flame and cool completely.

    grinding the roasted lentils, chillies and tamarind to prepare the chutney

    • Take a mixie jar or blender. Add the roasted lentils, green chillies and tamarind to it.

    making of curry leaves coconut chutney

    • Add the roasted curry leaves, fresh coconut pieces and required salt to it and blend until smooth by adding water little by little.

    making of south indian coconut curry leaves chutney for tiffins

    • Transfer the chutney to a bowl and adjust the consistency if needed.

    seasoned mustard seeds, red chilli and hing for curry leaves chutney

    • Heat one teaspoon of oil in a small pan for seasoning. Add mustard seeds and let them splutter.
    • Add dried red chilli and hing to it and saute for a couple of seconds.

    • Remove from the flame and pour it over the prepared coconut curry leaves chutney.
    • Combine well and serve with idli, vada, dosa, upma or pongal.

    More chutney

    • Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Radish Chutney Recipe – How to Make Mullangi Pachadi for Tiffins
    • Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa
    13.6K shares

    Reader Interactions

    Comments

    1. Chitz says

      July 09, 2013 at 6:59 pm

      A flavored & tasty chutney 🙂 Perfect with idlis 🙂

      Reply
    2. divya says

      July 09, 2013 at 9:30 pm

      wow…healthy n yummy chutney….

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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