Tuesday, January 24, 2017

Fresh Coconut and Tomato Chutney / Pachi Kobbari Tomato Pachadi

1 full Fresh coconut
4 Tomatoes
1 cup Peanuts
1/4 cup Chana dal
2 Tsp Urad dal
To taste Green chilies 
1  inch piece Ginger
3 Garlic cloves
2 tsp Tamarind thick paste
1 tsp Oil
To taste Salt

For tempering
1/2 tsp Mustard seeds
1 tsp Cumin seeds
2 dry red chillies
1 tsp Oil




For tempering
  1. Heat oil in a pan add mustard seeds, cumin seeds and red chillies.

For Chutney
  1. In a pan dry roast the peanuts, chana dal, urad dal one by one.
  2. Add oil to the pan and roast the chillies for 1 minute. Transfer it to the dals plate.
  3. Cut the tomatoes into 4 pieces and add it to the pan and cook for 5 minutes.  Switch off the flame.
  4. Add ginger and garlic pieces to the tomato pan and leave it for 2 minutes.
  5. Transfer the dals and chillies to the mixi jar and make a powder.
  6. Now add tomatoes, coconut pieces, tamarind paste, salt and make a paste. Take into a bowl. Transfer it to the chutney. Serve with dosa, rice.

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