Name: Senagapappu Kobbari Pachadi Recipe recipe by Jolly Makkar at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: Fresh grated coconut - 1.5 cup; Chana Dal - 1/2 cup; Cumin Seeds/Jeera- 1/2 tbsp; Dry Red chilies - 3 to 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

ABOUT Senagapappu Kobbari Pachadi Recipe RECIPE

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*. This is "Andhra Pradesh" speciality, coconut chutney is a delicious vegetarian healthy side dish.

Ingredients Serving: 8

Fresh grated coconut - 1.5 cup
Chana Dal - 1/2 cup
Cumin Seeds/Jeera- 1/2 tbsp
Dry Red chilies - 3 to 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

Instructions

First wash and soak the dal in enough water for half an hour and side by side soak the tamarind.
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.
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.
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.
Store them in air-tight container.
Serve them with hot Idlis, dosa or as a side chutney with your daily meal

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