oconut coriander chutney | కొత్తిమీర కొబ్బరి పచ్చడి | Kothimira-Kobbari Pachadi with detailed photo and video recipe – This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks.
Coconut Chutney is a great accompaniment to South Indian dishes such as idli and dosa. Coconut Chutney is usually very easy to prepare with grinding the main ingredients, adding a quick tadka (tempered seasoning) to it and it is ready to be served. Accompanying your meal with chutney can add flavor, variety and many healthy nutrients to your diet.
This chutney has a raw herby taste of fresh cilantro. So, if you don’t like the raw taste of cilantro then you can fry the cilantro leaves in little oil and add them, while grinding the chutney.
Coconut has been used in pacific and asian cultures since a long time. However now it has become popular all over the world, with people realizing it’s health benefits. Even though coconut is rich in calories and fats, it is considered one of the healthiest fats. Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system.
No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa.
If you are bored with the regular coconut chutney then this Green Coriander and Coconut Chutney is a must try.
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How to make coconut coriander chutney with step by step :
1.Grind together all ingredients mentioned above for chutney. Add small quantities of water to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
2. transfer into bowl.
3. Take a pan add oil.
4. once oil is hot add seasonings. fry until golden
5. Tadka is ready, pour it into the chutney immediately. Mix it in.
6. Chutney is ready to be served with idli or dosa.