KOBBARI PACHADI~COCONUT CHUTNEY

INGREDIENTS:

1/2 coconut (chopped )

3-4 greenchillies

1 medium sized onion

some soaked tamarind

10 curry leaves

1/2 tsp mustard seeds(aavalu)

1/2 tsp bengal gram (senagapappu)

1 tsp cumin seeds

3 tsp of oil

salt to taste


PROCESS:

1.Take 1 tsp of oil in a pan and slightly fry for 2minutes

2.Grind the above sauted mix ,tamarind,chopped onions and some salt to a coarse paste by adding a little water while grinding.

3.Heat 2 tsp of oil in a pan ,then add mustard seeds and cumin seeds, let them sputter and then add curry leaves.pour this seasoning on to the chutney and serve with idli,dosa or as desired.

Kitchen/cooking tips:

=>When making scrambled eggs add some milk to the mixture. The eggs will end up softer and fluffier.

=>To keep salt from clumping together add some uncooked rice to it.

=> Putting 3-4 cloves in the sugar container will keep the ants at bay.

=>Apply mashed banana over a burnt skin on your body to have a cooling effect.

=> Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

=> Grind some common salt in your mixer for some time every month. This will keep your mixer blades sharp



more tips in subsequent posts!!


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