Kobbari pachhadi

Name: Kobbari pachhadi
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 5 red chillies; 1 tbsp cumin seeds/ jeera; 1 tbsp mustard seeds; 3 springs curry leaves; 1/2 fresh coconut; 5-7 garlic cloves; 1 1/2 tbsp tamarind; 1 tbsp salt; 1 tsp bengal gram; 1 tsp black gram; 2 tbsp oil; 50 gram corianders seeds

Telugu Turtle @teluguturtle

Note- the number of red chillies you add depends on how spicy they are.
You could also grate coconut but it would take longer.

Telugu Turtle @teluguturtle

Note- the number of red chillies you add depends on how spicy they are.
You could also grate coconut but it would take longer.

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Ingredients

30 minutes

6 servings

5red chillies
1 tbspcumin seeds/ jeera
1 tbspmustard seeds
3 springscurry leaves
1/2fresh coconut
5-7 garlic cloves
1 1/2 tbsptamarind
1 tbspsalt
1 tspbengal gram
1 tspblack gram
2 tbspoil
50 gramcorianders seeds

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Steps

30 minutes

1

Heat up a kadai with the red chillies. Add coriander seeds after 2 minutes. Cook them while stirring for 5 minutes to make sure they don't burn. Get them to mild brown
2

Add cumin, mustard seeds, and 2 sprigs of curry leaves. Cook until the coriander seeds are brown
3

Cool the mixture on a plate.
4

Cut fresh coconut.
5

Peel garlic
6

Blend the mixture after it's cooled.
7

Add the garlic. Blend again.
8

Add coconut, salt, and tamarind. Blend. Once the coarse pieces get processed, add 2 tbsps of water and blende again until a smooth texture is gotten. Taste and modify.
9

Heat oil. Dice coriander.
10

Add bengal gram and black gram. Cook for 1 minute.
11

Add cumin, mustard seeds, and one sprig of curry leaves. Cook for half a minute until they fizzle completely.
12

Add coconut and coriander. Cook until the water evaporates and the oil shows on high flame. Turn off the flame and keep stirring until the kadai cools.