Kobbari Perugu Pachadi / Coconut Curd Chutney / Coconut Yogurt Chutney

INGREDIENTS:

1. Fresh Coconut - 1 cup (Shredded)
2. Green chillies - 3 nos
3. Ginger - 1 tbsp ( Finely chopped)
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/4 tbsp
7. Salt to taste
8. Oil - 3 tbsp

PROCEDURE:

1. The main ingredient for this coconut chutney is grated coconut. Even though you can use frozen grated coconut for this, using freshly prepared coconut gives a better taste. So if you have a coconut break it and cut it to small pieces. Add theses pieces into a mixer jar and grind them till you get a fine texture. Make sure you cut them into small pieces as big pieces won't grind well.

2. Then finely chop the ginger and keep it aside. Also chop the green chillies into thin round pieces. If you cut them into big pieces chutney might become too spicy.

3. Take curd into a bowl and  add a little bit of salt. Add a little bit of water to make it like a paste. If by mistake you have added more water just add some more curd and make sure the final consistency is like a paste. Taste the curd to see whether salt is enough. Now to the curd add the grated coconut, finely chopped ginger and green chillies and mix the curd well.

4. Now take oil in a pan add mustard seeds, cumin seeds, urad dal and saute them till mustard seeds starts spluttering. Adding more oil gives it a better taste. Add the seasoning to the curd and mix it nicely. Serve this chutney with rice.

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