Kobbari pachadi/ Raw coconut chutney

In home, meal is not complete meal without a pickle.South India is popular with its different types of pickles. We usually prepares 5 varitey for chutney,these chuteny should be used in max 2 days

One such is the 'kobbari chuteny'.Fresh Kobbari chutney with hot hot stemed rice by adding gee on it ohh! mouth watering rite.

Here is my style of preparing this pachadi.All we need is



Ingredients:

Fresh coconut - half
Green chillies - 4
Salt

For seasoning:

Oil
Mustards
curry leaves
Urad & Chana dal - 1 Tbsp
Methi seeds - 1/2 Tbsp

Procedure:

Break the coconut and cut the coconut in to small chunks.

Grind the Green chillies, coconut coarsely add salt ot it and keep it aside.(Make sure not to make a paste out of it by adding water)

For any south indian recepies Seasoning, popu or tadka takes very impotant role.In a pan take oil once oil heats add mustards,urad & chana dal,methi seeds and curry leaves,let it fry for 1 min.Pour this in above grinded chutney stir it,Taste heavenly with steamed rice