Kobbari Pachadi Recipe

Ingredients:
1 1/4 cup of freshly grated coconut
1/2 tsp cumin seeds
1 tsp split gram dal/minappa pappu/urad dal
1 tbsps chana dal/senaga pappu/bengal gram
2 dry red chillis, tear and de-seed
2 green chillis, cut each into two
4 garlic flakes
gooseberry sized tamarind
2-3 tsps oil
salt to taste
1/2 tsp sugar (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1 tsp split gram dal/minappa pappu
14 -15 curry leaves
1/2 tsp oil

Method:
Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red.
Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat.
Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps).
You shouldn’t make it into a smooth paste. A stone mortar is recommended to crush them but you can use a blender too.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown.
Add the curry leaves and toss them for a few seconds till the flavors come out.
Turn off heat and add the seasoning to the ground kobbari pachadi and combine.
Serve with hot steamed rice and ghee.