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    Home » chutney

    Last Updated: July 17, 2020 | First Published on: October 12, 2010 by Hari Chandana Ponnaluri

    Kobbari Palleela Pachadi ~ Coconut Peanut Chutney

    Kobbari Pallila Pachadi ~ Coconut and Peanut Chutney

    Ingredients :

    Peanuts : ½ cup

    Fresh Coconut : Half shell

    Green Chillies : 3 to 5

    Whole Red Chillies : 1

    Curry Leaves : 1 stem

    Mustard Seeds : ½ tsp

    Cumin Seeds : ½ tsp

    Salt to taste

    Oil : 1 tsp

    Method :

    Chop the coconut into small pieces and set aside. Dry roast the peanuts until brown color and allow it to cool. Remove the skin and keep it aside. Grind the coconut, roasted peanuts, salt and green chillies into a paste with water. Transfer the chutney into a cup and set aside. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter. When the seeds stop popping, add the red chilli and curry leaves and fry for few seconds. Add this seasoning to the chutney and mix well. Serve with idili, dosa, pongal or upma.

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    Comments

    1. Kanchana Radhakrishnan says

      October 13, 2010 at 2:04 pm

      delicious chutney

      Reply
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