Coconut Chutney (Kobbari Pacchadi) Yuck asafetida

[Guest guest]

I get dal at the middle eastern store and it looks like dried split

peas, the turmeric is in the market spice isle, it's milk and makes a

bright color to the recipe. The cumin seeds are in the market spice

isle too. You can find the asafetida in the middle eastern store but

I just use onions and or garlic instead. That stuff stinks.

 

Fiona

 

 

, Sheliya Toda

<hobi_sheliya wrote:

>

> This sounds really good, but I do not know most of the things in

this recipe. Can you explain to a new-by what they are please?

>

>

>

> Renuka Singh <rsingh7567

> jam-in_condiments

> Thursday, November 9, 2006 3:30:05 AM

> Coconut Chutney (Kobbari Pacchadi)

>

> Very good and different kind of

> chutney condiment.

> Rain

>

> Coconut Chutney (Kobbari Pacchadi)

>

> 1/2 coconut

> tamarind the size of 1/2 a lemon

> 2 red chiles

> 2 green chiles

> 1 teaspoon peeled broken black gram dal, (urad dal)

> 1 teaspoon cumin seeds

> 1/2 teaspoon asafetida

> 1 1/2 tablespoons oil

> 1 pinch turmeric

> jaggery the size of 1/2 lemon

> salt to taste

>

> Grind the coconut.

> Soak tamarind in a little water for a few minutes

> until it is soft.

> Fry red chiles, black gram, asafetida, cumin seeds.

> Cool.

> Grind this masala along with tamarind and salt. Add

> coconut, green chiles, turmeric and jaggery. Grind again.

>

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