Friday, September 02, 2011

Kobbari Pachadi

Got leftover Coconut after doing pooja, amma always does this Pachadi to go with Athesara Annam, Mudda Pappu and Pachi Pulusu

Ingredients and Proceed:

Fresh grated Coconut - 1/2 no (1 chippa) or 4 handful

(Indian Coconut grater)

Coriander seeds - 3 tbsp (or 1 curry spatula (Indian spatulas) )
Cumin seeds - 1 tsp
Red Chillies - 10 no. + Kashmiri red chillies - 6 no. (kashmiri chillies are for giving red tint to pachadi, it doesn't have hotness)

(roast these three ingredients in 1 tbsp oil, once cool keep it in chutney jar and grind into powder with 1 tsp salt or to taste)

then add 1 and 1/2 tsp thick fresh tamarind paste (for me only used flat steel spoon) and grind again.

add grated coconut and grind lightly first mix with spatula and grind again with 2-3 tbsp water only until everything combines well, but still got light coconut resemblance. add 1 tsp Jaggery and grind again. check for salt and sourness and remove.

(Pachadi waiting for dressing)

Do Seasoning:

In the same skillet add 2 tbsp oil, then add mustard seeds 1 tsp, once stopped popping, add chana dal 2 tsp, urad dal 1 tsp, once fried add 4 split red chillies, curry leaves 1 sprig, 1/2 bulb garlic smashed lightly, once fried add 1 pinch of turmeric and hing a pinch mix well and switch off add this poppu to above serving dish, mix with spoon. once the skillet is cool transfer to the skillet and combined well and transfer to dish again (here we are not mixing the coconut to hot dish otherwise it looses it's freshness and becomes desiccated, hence the hassle).


Do not grate deep into coconut to reach that end brown bit it will ruin the taste, so grate until you see white part only.


Athesara Annam:

For the remaining part of grating bit do grating asusual and add this grated bit to 2 cups of washed rice, +  
leftover plain vada pappu ( 3 tbsp split mung dal soaked over night) + salt 1 tsp + 4 1/2 cups of water , mix and cook in an electric cooker for Athesara Annam.

Mudda Pappu:

In a small pressure cooker add washed 1 cup toor dal, 2 and 1/2 cups water, salt a pinch, 1 tsp chilli powder, 1/2 tsp turmeric and pressure cook for 6 whistles or until mushy. once cool enough remove weight on top add salt to taste and smash with pappu guthu.

© 2011 by Rajani Rayudu

9 comments: said...

hii.. Nice Post

Thanks for sharing

interior designers said...

thanks for the recipe, can u post how to make kobbari vunnadu if possible

packers and movers in bangalore said...

hello sir i am alpha
from bangalore
what a super tasty dish this is !!!!!!!!
thank you sir

Rajani Rayudu said...

Hi Aplha,

thanks for liking.


Anonymous said...

Can you please tell me the equivalent of curry spatula to tsp/tbsp..

Rajani Rayudu said...

Hi Madhavi,

add 3 tbsp of Coriander seeds in the recipe.


Anonymous said...

Hi Rajani Garu,
Your site is awesome. Thank you for publishing these authentic Andhra recipes. I am a novice and am trying to cook as my wife is away in India. I want to start with Mudda Pappu as it seems simple. I am scared to use pressue cooker as I am afraid it may blow up. Whet do you mean by six whistles. What do I do after six whistles.

Thanks for your help

Unknown said...

packers movers service is really great,it removers stress regarding shifting.Click here for more details:
packers and movers marathahalli

mythili said...

Tried today Liked a lot thanks for recipe