Kobari Pachadi 12345

Print Recipe

Prep Time 30

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Tamil Nadu

Servings g (14oz)

Calories 1 kcal

Equipment

Bowl
Blender
Frying Pan
Skillet
Airtight Container
Refrigerator

Ingredients

1 Coconut Peeled and grated
250 g Natural (Plain) Yogurt (1 cup)

For the tempering

1 tablespoon Vegetable oil
1 teaspoon Urad dal rinsed and drained
1 Red chilli dried

Instructions

Mix the coconut and yoghurt together in a bowl.
Season with salt.
Transfer to a blender and process until ground.
Heat the oil in a frying pan (skillet) over medium heat.
Add the urad dal and chill.
Stir-fry for about 1-2 minutes, or until they start to brown.
Add the mustard seeds and stir-fry for about 1 minute, until they start to splutter.
Pour over the coconut paste and mix together.
This chutney can be stored in an airtight container for up to 2 days in the refrigerator.

Nutrition

Serving: 400gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 2IUSugar: 1gFiber: 1gPotassium: 2mgCholesterol: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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