Almond Coconut Chutney | Badam Coconut Chutney | Kobbari badam pachadi is a healthy and creamy south Indian breakfast side dish with dosa, idly or vada. It has more rich and milky taste than normal coconut chutney. In my family all of us love this creamy mildly spicy taste with soft idly and crispy dosa. It is very simple recipe and easy to make in a few minutes so I always prepare this too along with Sambar.

In many south indian households, chutney play an important role in the menu as much as the mail platter. I love experimenting different chutneys as they are always simple, easy to make and we can vary the ingredients as per our taste. The texture of blanched almonds is the closest to coconut, which makes it easy to fool the toddler.

I thought of trying the almond chutney. The healthy benefits of almonds are well known. Badam is rich in proteins, good fats and fiber due which consumption of badam aids in weight loss. Because of the availability of riboflavin and L-cartine, it boosts the brain functioning and also reduces the risk of serious brain diseases. Almonds also enhance the gastro intestinal function due to the high fiber present and its probiotic properties.

When we were children, eating the soaked almonds as the first food in the morning was a regular ritual since it was an important ingredient for brain functioning that enhances alertness and memory retention amond school going childere. But children of today are extremely fussy on eating the soaked nut and in such cases, almond chutney comes as a huge savior. This chutney is an excellent accompaniment for all patties and kebabs, south indian breakfast recipes and can also be used as a dip.

Healthier ways to reduce the bad cholesterol in our daily menu. Enjoy the health benefits of almonds in this quick and simple recipe.

Almond Coconut Chutney | Badam Coconut Chutney | Kobbari badam pachadi

It is a healthy and creamy south Indian breakfast side dish with dosa, idly or vada. It has more rich and milky taste than normal coconut chutney
Course Chutneys
Cuisine Indian, north indian, south indian
Keyword almonds, badam, coconut milk, kobbari, pachadi
Prep Time 30 minutes
Cook Time 10 minutes
Author Sowji’sKitchen

Ingredients

  • 1/2 Cup Almonds Soak for 30 mins
  • 1/2 Cup Grated coconut
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Tamarind
  • 4 Green chilies
  • Salt
  • 1/2 Cup Water

Seasoning

  • 1/4 tsp Cumin seeds
  • 1/4 tsp Urad dal
  • 1/4 tsp Mustard seeds
  • 1/4 tsp red chili
  • Curry leaves
  • 1/4 tsp Chana dal

Instructions 

  • Soak almonds for 30 mins in a hot water.
  • Remove the water and transfer into blender
  • Add coconut, cumin seeds, tamarind and green chillies.
  • Add 1/2 cup water and salt, grind and make smooth paste.
  • In a frying pan, add oil
  • Add cumin seeds, urad dal, chana dal, mustard seeds, red chili and curry leaves. pop mustard and fry until golden.
  • Pour on to chutney dish and mix.
  • Serve with idly, dosa, vada etc. Enjoy ?

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How to make Almond coconut chutney with Step by Step:

1. Soak almonds for 30 mins in a hot water.

2. Remove the water and transfer into blender

3. Add coconut, cumin seeds, tamarind and green chillies.

4. Add 1/2 cup water and salt, grind and make smooth paste.

5. In a frying pan, add oil

6. Add cumin seeds, urad dal,chana dal, mustard seeds, red chili and curry leaves. pop mustard and fry until golden.

7. Pour on to chutney dish and mix.

8. Serve with idly, dosa, vada etc. Enjoy ?

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