Kobbarikaya Mamidikaya Pachadi/Coconut Raw Mango Chutney

Kobbarikaya Mamidikaya Pachadi

Kobbarikaya Mamidikaya Pachadi is an Andhra delicacy which is a great accompaniment to hot steamed rice or any South Indian breakfast. It is prepared with fresh coconut and raw mango adding red and green chillies. Tempering is done after grinding the chutney/Pachadi. Here I present tangy and spicy kobbarikaya Mamidikaya Pachadi to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Chutneys

Cuisine: Andhra, India

Servings: 6-8

Ingredients:

Coconut: Half cut into tiny pieces:

Raw mango: Small 1 no.

Coriander seeds: 1 tsp

Black gram: 1 tsp

Bengal gram: 1 tsp

Fenugreek seeds: Few

Red chillies: 5/6 nos.

Green chillies: 3 nos.

Turmeric: A pinch

Oil: Half tsp

Tempering:

Oil: 2 tsp

Mustard seeds: 1 tsp

Bengal gram: 1 tsp

Black gram: 1 tsp

Asafoetida: A pinch

Method of preparation:

🥥🥭. Take raw mango, rinse well with water and peel the skin. Chop them into thin slices/pieces.

🥥🥭. Remove the shell of half coconut and chop them into tiny pieces.

🥥🥭. Heat kadai and pour half tsp of oil. Roast Bengal gram, black gram, coriander seeds , fenugreek seeds, red chillies and green chillies too.

🥥🥭. Transfer them into a mix grinder and grind to a smooth powder adding required amount of salt.

🥥🥭. Now add coconut and mango pieces and grind to a smooth consistency adding half cup of water.

🥥🥭. Transfer the pachadi into a Serving bowl.

🥥🥭. Heat kadai and pour oil for tempering. Add mustard seeds, black gram and Bengal gram. When mustard splutter switch off the flame and add a pinch of asafoetida.