Coconut Chutney / Kobbari Pachadi / Senagapappu Kobbari Pachadi

INGREDIENTS:

1. Coconut fresh/frozen -1 cup shredded
2. Dalia Split (Roasted Bengal gram) - 1 cup
3. Green Chilli - 10
4. Tamarind - 3 inch layer
5. Salt to taste
6. Seasoning seeds (Mustard seeds, Cumin seeds, Urid dal)
7. Curry leaves - 3

PROCEDURE:

1. Take green chillies and wash them with water. Now take a pan and add green chillies and water. Water just enough to immerse all the chillies. Boil the green chillies for about 7-8 mins until they change their color little. Then turn off the stove and add tamarind to that mixture of hot water and green chillies. 

2. Now take mixer jar and add dalia split, shredded coconut, salt and boiled chillies along with tamarind and boiled water. Make the whole mixture into fine paste by adding some more water if required to get desired consistency.

3. In a small pan, heat the oil and when the oil is hot enough add the mustard seeds, cumin seeds, urad dal and curry leaves. Fry them until urad dal turns golden brown. Then add it to the chutney and mix well. Serve the chutney with dosa.

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