Kobbari pachadi (Andhra coconut chutney)
Vegetarian
కొబ్బరి పచ్చడి · kobbari paccaḍi
Fresh coconut ground coarse with urad and chana dal, dried and green chillies fried in oil, cumin, garlic and tamarind, then tempered. Tangier, nuttier and more rustic than the Tamil white coconut chutney, and eaten with rice as well as with tiffin.
Kobbari pachadi (Andhra coconut chutney) is a South Indian condiment, ready in about 26 minutes and made with coconut, black gram (urad dal) and chana dal (split bengal gram). It serves 6 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 6 min
- Rest
- 10 min
- Total
- 26 min
- Serves
- 6
- Level
- Beginner
- Calories
- 111
Ingredients
For the tempering
Method
Step 1
Grate the coconut (opens in a new tab), peel the garlic (opens in a new tab) (and ginger) and slit the green chillies so they do not burst in the oil. Pick the seeds out of the tamarind (opens in a new tab).
How it looks · Photo: RDNE Stock project on Pexels Step 2
Heat the oil in a frying pan over medium-low heat. Fry the urad (opens in a new tab) and chana dal (opens in a new tab), stirring, for 2–3 minutes until golden and nutty. Add the cumin, dried chillies and green chillies and fry until the chillies blister, about 1 minute. Add the garlic (opens in a new tab) and ginger for 30 seconds, then turn off the heat and stir in the tamarind (opens in a new tab) to soften. Cool for 10 minutes.
- 4 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
Step 3
Grind the cooled dal and chilli mixture with the salt to a coarse powder (10–15 seconds). Add the coconut (opens in a new tab), coriander and 40 ml water and pulse for 20–30 seconds, adding the remaining water only as needed, to a thick, coarse chutney with visible bits of dal.
How it looks · Photo: https://kaboompics.com/ on Pexels Step 4
For the tempering, heat the oil in a small pan or tadka ladle over medium heat until it shimmers. Add the mustard seeds (opens in a new tab); when they crackle and pop (20–30 seconds), add the urad (opens in a new tab) dal and chana dal (opens in a new tab) and the broken dried chilli and stir until the dal turns light golden (about 30 seconds). Take the pan off the heat, add the curry leaves (opens in a new tab) (they spit) and the asafoetida (opens in a new tab), swirl for 2–3 seconds and pour everything over the chutney.
- 2 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Food safety: Hot oil spits when mustard seeds pop and curry leaves go in; keep your face back and have a lid nearby.
About this dish
- Origin
- Andhra Pradesh and Telangana, Andhra Pradesh, India · Commonly attributedStandard Telugu home recipe; the fried dals and tamarind distinguish it from Tamil coconut chutney. Ginger and garlic vary by family.More food from India
- Dish
- Breakfast · Lunch · Condiments, chutneys & relishes · Dips & spreads
- Cooking method
- Sautéed, Blended
- Taste
- nutty, tangy, spicy (chilli heat), savoury
- Diet
- Vegan · Dairy-free · No nut ingredients · Keto-style · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb - Good for
- Everyday · Budget-friendly
- Cook more with
- Coconut · Black gram (urad dal) · Chana dal (split bengal gram) · Green chilli · Cumin seeds · Dried whole chillies
- Techniques
- Sautéing · Tadka (tempering) · Wet grinding · Emulsification
Allergens
- May contain: Wheatfrom asafoetida
- May contain: Glutenfrom asafoetida
- Contains: Mustardfrom mustard seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
111 kcal per serving
Estimated1 serving ≈ 35 g · recipe makes 6
Where the energy comes from
- Protein 7%
- Carbohydrate 23%
- Fat 70%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 111 kcal | 317 kcal |
| Protein | 1.9 g | 5.4 g |
| Carbohydrate | 6.8 g | 19.5 g |
| Net carbohydrate | 4.4 g | 12.4 g |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | 2.5 g | 7 g |
| Fat | 9.1 g | 25.9 g |
| Saturated fat | 5.2 g | 14.9 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 200 mg | 572 mg |
| Salt equivalent | 0.5 g | 1.4 g |
Vitamins & minerals per serving
- Potassium
- 135 mg
- Calcium
- 15 mg
- Iron
- 1 mg
- Magnesium
- 18 mg
- Vitamin A (RAE)
- 8 µg
- Vitamin C
- 4 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 23 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: fresh ginger, coriander leaves.
- Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
- Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
- Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- For rice, grind it even thicker with only 30 ml water and mix in with ghee.
- Fried dals give crunch; grind them less if you like more texture.
Common mistakes
- Grinding it smooth and thin like a hotel chutney — kobbari pachadi is meant to be coarse.
- Under-frying the dals, which tastes raw and floury.
Serve with
- Serve with idli, dosa, pesarattu, upma or punugulu.
- Mix with hot rice and ghee as the first course of a Telugu meal.
Food safety
- Fresh coconut chutney is a low-acid, moist food: keep it chilled and eat it within a day. Discard it if it smells sour or fizzy.
Storage
- Best the same day; keeps up to 1 day in the fridge.
Variations
- Kobbari mamidikaya pachadi: Grind in 50 g peeled raw mango instead of tamarind in summer.
- Pachi mirchi kobbari pachadi: All green chillies, no dried ones, and coriander for a greener chutney.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Coconut, freshly grated, without the brown skin100 g
- Black gram (urad dal), split and skinned (white)10 g
- Chana dal (split bengal gram)10 g
- Tamarind, seedless; a grape-sized piece, fibres removed5 g
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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