Tomato Kobbari Pachadi – Tomato Coconut Chutney Recipe


An ideal, fast, summer season chutney that makes use of farm recent purple tomatoes. Contemporary coconut finds a spot right here however the pachadi highlights the predominate sweet-tart taste of tomatoes and its beautiful pink-orange colour. Makes for an honest aspect with idli and dosa.

Tomato Kobbari Pachadi Recipe

Prep & Cooking: 15 mts

Serves 4-5 individuals

Delicacies: Andhra



3 ripe but agency tomatoes, sliced

1/4 cup grated coconut

2 inexperienced chillis

1 dry purple chilli

1/2 tsp cumin seeds

1 1/2 tsps urad dal/cut up gram dal/minapa pappu

2 tsps chana dal/senaga pappu/bengal gram

1/4 tsp jaggery or sugar (non-obligatory)

salt to style

1 tbsp oil

For poppu/tadka/seasoning:

1 tsp oil

1/2 tsp mustard seeds

pinch of hing/asafoetida/inguva

few curry leaves

1 Warmth oil in a cooking vessel, add the cumin seeds and allow them to brown, add urad dal, channa dal, purple chilli and inexperienced chilli and fry until the dals flip purple. Add grated coconut and roast for one more 3 mts. Take away from fireplace and funky.
2 In the identical vessel, add the sliced tomatoes and saute until the moisture evaporates. Flip off warmth and funky.
3 Grind the grated coconut combination. Subsequent add the cooled tomato combination, salt and jaggery and make a paste. Add few tbsps of water, if required.
4 Warmth oil in a pan for seasoning, as soon as sizzling, add mustard seeds and as they splutter add hing and curry leaves and saute for just a few seconds and switch off warmth and pour over the chutney.
5 Serve with tiffins like dosa or idli.

Tomato Coconut Chutney with Idlis ~ Our breakfast


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