Senagapappu Kobbari Pachadi Recipe | Coconut & Roasted Chana Dal Chutney Recipe

October 08, 2015

Coconut & Roasted Chana Dal Chutney Recipe with step by step photos recipe - Well, what's the fun in having plain coconut chutney? Adding roasted chana dal is one of the easy and tasty ways you can bank on.

Senagapappu means "Bengal gram dal/Chana dal", Kobbari means "Coconut" and Pachadi refers to a traditional South Indian pickle and chutney used as a side dish, so we called as **Coconut and Roasted Gram dal chutney**.

Coconut chutney is a delicious vegetarian healthy side dish. It is famous South Indian chutney which goes well with all savory south Indian dishes.

I have kept the chutney mildly sweet, salty and hot by using less red chilies.

Main ingredient of this chutney is coconut as the name suggests. We have tempered it with cumin seeds and red dry chilies. It is rich and delicious. It can be refrigerated upto 10 days.

This is my husband's recipe. My husband is south-indian, he knows very well this pachadi, he told me how to prepare it and I just follow his rules and made this pachadi, you won't believe this is really tasty, I never tasted this kind of yumm chutney in my life :D

It is very simple and easy to make. It can be prepared in few minutes with minimum ingredients. It is fragrant and irresistible. It has vibrant color and nice fragrance.

Here’s a slightly sweet-spicy-tangy version of coconut chutney. It is best served as an accompaniment for rice, snacks like idli, poha dosa, instant maida dosa, veggie paniyaram

This is my today's morning breakfast - Spinach Idli with Senagapappu Kobbari Pachadi & fresh Orange Juice, will share soon recipe of spinach idli.

We usually east pachadi with plain dosa or rava dosa,

Let's start to make this easy and quick Coconut & Roasted Chana Dal Chutney recipe step-by-step process.

Ingredients :

Fresh Grated Coconut - 1.5 cup
Chana Dal - 1/2 cup
Jeera- 1/2 tbsp
Dry Red chilies - 3-4 nos
Seedless Tamarind - small marble size (almost 2-3tbsp pulp)
Chopped Jaggery(gur) - 2 to 3 tbsp
Curry Leaves - 8-10 nos
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Preparation Method :

1. First wash and soak the dal in enough water for half an hour and side by side soak the tamarind.

2. Heat oil in a pan, add soaked chana dal & cook for few minutes, then add jeera cook it under medium-low flame until dal turns golden brown or you get a nice aroma. Do not brown them too much or they will taste bitter.

3. Add dry red chilies, mix well and add curry leaves, stir continuously then add fresh grated coconut. Add salt and turmeric powder in it. Cook all together for few more minutes. Switch off the flame.

3. Keep it aside and cool it. Take a grinder, grind it with adding jaggery, tamarind pulp/paste and water in it till it smooth texture. Add water only to assist grinding or to adjust consistency.

4. Serve them with hot Idli's, dosa, medu vada or as a side chutney with your daily meal