Peanut Coconut chutney / Kobbari pallilu pachadi
I like to eat pachadis not only with idlis or dosas but also with hot rice with a drop of ghee. It just tastes soo yummy when the first few muddalu (bites of rice) are of some fresh made pachadi... or even niluva pachadi like aavakai....yummm...
This chutney makes for a good combination with idlis or dosas. Since its not plain peanut or plain coconut chutney, but a mix up of both, it tastes yummy. Its simple and easy to make.
I used frozen shredded coconut for this, so I will call it semi homemade. I gave this chutney a double tadka too. I roasted the peanuts but did not remove the brown covering, thats the reason for the pinkish coloring of the chutney / pachadi.
1/2 cup peanuts, dry roasted on low flame
1/2 cup frozen grated coconut
1 tbsp channa daal
1/2 tbsp urad daal
1 tsp mustard seeds
1 tsp jeera
5 pods or garlic
5 green chillies
5-6 dry red chillies
1 lemon size ball of tamarind
1 tbsp and few drops of oil for double tadka
few curry leaves
salt to taste
little bit water for grinding
After dry roasting peanuts, cool them. Prepare for tadka with 1 tbsp of oil. Add the channa daal, urad daal, garlic and let them brown. Next add the mustard seeds and jeera and let them splutter. Next put in the red chillies, green chillies and saute for a 30 sec. Add this to the grated coconut and peanuts. Add the tamarind too. Grind it into a paste to the consistency of your liking. I like it not too smooth. Add some water if needed. Add salt. I put few more drops of oil in a small kadai and saute the curry leaves and mixed it into the pachadi or chutney. That was the second tadka.
Serve it will idlis or dosas or with rice like I wrote in the beginning. Enjoy!!!