Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney

Hot piping soft idli, crispy dosa, crunchy vada, upma will taste heavenly with tasty chutney. We can make different chutney recipes by combining different dals, peanuts and coconut depending on our taste and mood. Whatever the chutney, preparation will be simple and easy.   

Today I made chutney with coconut and roasted chana dal. Coconut chutney is very famous South Indian chutney. Coconut chutney is served at road side tiffin carts to star hotels and commonly made in functions and at homes on daily bases.  We can prepare different coconut chutneys buy mixing chana dal, roasted chana dal, peanuts, mango, gooseberry, raw tamarind, coriander leaves, curry leaves..... Mix coconut chutney and curd and serve with idli, sure gonna love it.

Ingredients

• Grated Coconut - 1 cup
• Gulla Senagapappu/Roasted Chana dal - 1/2 cup
• Green chilies - 4
• Curry leaves - 1 spring
• Tamarind - Cherry size or to taste
• Oil - 1/2 tsp
• Salt to taste

For Tempering

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• split black gram - 1 tsp
• Bengal gram - 1 tsp
• Dry red chili - 1
• Curry leaves - 1 spring

Preparation

• Heat oil in a pan, add curry leaves, green chilies and fry for a minute.
• Add roasted chana dal, tamarind and fry for 2 to 3 minutes on low flame.(Don't leave them unattended they may burn)
• Let them cool and grind them along with coconut in a blender.
• For Tempering, heat oil in a pan, add all the ingredients under tempering and fry till mustard seeds pop and dals turn golden brown and add to the chutney.
• Serve with idli or dosa.

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Senagapappu Kobbari Pachadi/Chana dal Coconut Chutney

I woken up by the chirping of birds at dawn and felt what a pleasant day. Chirping of birds gives me immense pleasure from childhood on words. As spring started, I am hearing them throughout the day. I feel, in this lonely busy world they are accompanying me with their beautiful singing. I want to comfort this pleasant day with some comfort food for breakfast. For any South Indian comfort breakfast means idly, I think so. Where I grow almost everyone prepare idli atleast  5 days a week and in my home 7 days a week.

Idli must be served with a perfect side, then only it will taste good. In Andhra, everyone will prepare "Nilava Pachalu/Pickles" which we can store up to an year and have them with idli, dosa and rice. When bored of with these pickles or have guests, will prepare some instead chutneys with dals, coconut, mango, ginger and some nuts.

Today, I prepared chana dal coconut chutney, which is very easy to prepare. All instead chutneys are very easy to prepare. Mostly everyone use roasted chana dal/gulla senagapappu to make chutney. Here I used raw chana dal. 

Ingredients:

• Senagapappu/Chana dal - 1/2 cup
• Pachi Kobbari/Fresh Coconut pieces - 1/4 cup
• Dry red chilies - 3 or to taste
• Tamarind - cherry size
• Salt to taste
• Oil - 1 tsp

Preparation:

• Heat oil in a pan, add fry red chilies and chana dal till it turn golden brown.
• Add coconut pieces and tamarind and fry for a minute.
• Let them cool and grind in a mixture by 1/2 cup adding water(add more water if require) and salt.
• Serve with idli or dosa.

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