Coconut Chutney for Rice (Kobbari Pachadi)

                                                        

Ingredients

Coconut Pieces : 1 Cup ( Pieces cut from one coconut)
Split black Gram: 1 Teaspoon
Fenugreek Seeds : 1/8th Teaspoon
GreenChillies: 2
Mustard Seeds: 1/2 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Cumin Seeds : 1/2 Teaspoon
Turmeric : 1/4th Teaspoon
Tamarind : 1 Gooseberry Size 
Jaggery : 1 TeaspoonAsafoetida / Hing : 1/4 Teaspoon
Curry Leaves: 3-4 Leaves
Coriander Leaves/ Cilantro : 1 Stem
Oil: 1 Teaspoon
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

First put a pan on the stove and dry roast the mustard seeds and put them aside and in the same pan put some oil and add split blackgram, mustard seeds, cumin seeds, redchillies and fry them till they turn golden brown and turn of the flame and add the green chillies and the curry leaves at this point.

Now take a blender/mixie jar and put the cut coconut pieces, tamarind, jaggery, roasted mustard seeds, salt, turmeric and green chillies and blend these to a coarse paste and transfer it into a serving bowl.

Now season the coconut chutney with the split blackgram, mustard seeds, cumin seeds, curry leaves, redchillies, and cilantro/coriander leaves.

Note

* Adding dry mustard seeds is an option in this recipe.

* Why we dry roast the mustard seeds separately is for the strong taste and the aroma which we will feel when we eat this chutney, if we fry it along with the other spices we don't get that taste.

* If you don't use tamarind you can substitute it with 1 teaspoon of leamon juice.