A stone mortar is recommended to crush them but you can use a blender too. Tried this recipe? For this we just need a tadka for the seasoning of this chutney. Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine. Modified: Dec 26, 2019 by Usha Rao. Grind the coconut, fried udad dal, red chillies, turmeric, tamarind, and salt with a little water into a coarse paste. it is generally mixed with warm milk and served as beverage or welcome drink to guests. I love cooking and all the recipes on the site are tried and tested in my kitchen. Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps). . However, you may visit "Cookie Settings" to provide a controlled consent. Welcome to my space. Coconut Pachadi Coconut Pachadi made of coconut and curds, perked up with ginger and green chillies. Lime Juice (I used 3 tsp. Post was not sent - check your email addresses! Here I ground cumin and fenugreek to coarse powder and added it to oil along with green chilies. store the pickle in refrigerator for longer . Kobbari (coconut) pachadi is one of the pachadulu that was prepared very often when I was growing up. How to Make Kobbari Pachadi | Andhra Coconut Chutney for Rice Cut the coconut into small pieces (about 1/4). Add the tamarind too. Add coconut pieces and saut for 2 minutes. Sep 27, 2017 - #KobbarikayaPachadi #CoconutChutney #NaariyalChutney Kobbarikaya pachadi is coconut chutneyPlease watch: "Ullipaya Pachadi for Rice Instant Raw Onion Chutney. Bookmarking yours to try soon. and it was very sour). Save my name, email, and website in this browser for the next time I comment. You should be able to bite into toasted bits of the spices and dals which gives a nice mouth-feel. Ingredients Coconut - 1 whole Green Chilies - 4 Dried Red Chilies - 9 or 10 Sesame Seed Oil - 3 tablespoons Channa Dal - 1 tablespoon Urad Dal - 1 tablespoon Fenugreek Seeds - Just a few (5 or 6) Mustard Seeds - 1 teaspoon Cumin Seeds - 1 teaspoon Asafoetida - 1/4 teaspoon Salt - As needed Coromandel Cuisine of India Order Online,Contact US 185 Boston Post Road, Orange, CT 06477, We, the Coromandel Orange offers you a fine-dining experience with a wide variety of Indian delicacies. Add udad dal and fry till light golden brown. Sorry, your blog cannot share posts by email. These cookies will be stored in your browser only with your consent. Vankaya Pachadi Preparation Time: 10 minutes Cooking Time: 4 minutes Serves: 3 servings Print Recipe Cooking Measurements Directions: Saut chana dal, urad dal and coriander seeds until dals turn light brown in 3 teaspoons oil. Apr 25, 2020 - Kobbari Pachadi is a Coconut Chutney from Andhra Pradesh and Telangana that is eaten after being mixed with hot rice and ghee. Cucumber Pachadi Potato Bread Rolls. Add 1 teaspoon . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I love coconut flavor a lot..will try this soon. Even better, its healthy. Grated coconut when ground will become a smooth paste. Pachi Mamidikaya-Kobbari Pachadi - Raw Mango-Coconut Chutney with detailed video and photo recipe - Raw Mango & Coconut Chutney is a tangy . Necessary cookies are absolutely essential for the website to function properly. || Kobbari . These cookies do not store any personal information. Yields: cup, This day on 2014: Korean Bibimbap, Spicy Korean Cucumber Salad, Korean Stryle Season Beas Sprouts Salad & Seasoned Korean Spinach Salad, Your email address will not be published. Now add coconut milk (for 2 cups of rice 4 glasses of milk) 4. Sowji'sKitchen-April 24, 2020 0. For seasoning, take a vessel and heat the 2 tea spoons of oil. Thaw coconut slices by running it under water or by leaving it in water for few minutes. Karappoddi, popular curry powder that is served with idli, dosa and upma. it is an ideal condiment for morning breakfast recipes like idli, dosa and upma on top of chutney as a side dish. Take the pachadi out in a bowl. Then add washed and strained rice and mix it thoroughly. We also use third-party cookies that help us analyze and understand how you use this website. Munakkaya Pulusu (450ml) 144. In a ladle, heat 1 tsp oil. rice. Andhra style kobbari chutney is ready; serve it with steamed rice for satisfying south Indian meal. Your email address will not be published. Mention @pavaniskitchen or tag #pavaniskitchen! Total Time: 10 - 17 minutes Don't forget to ask for our kid-friendly menu, kids . Add the mustard seeds, chana dal, urad dal and let them splutter. When they start to splutter add the chopped green chillies, chopped ginger,red chillies and fry for a few minutes. Spicingyourlife.com.This domain provided by namesilo.com at 2019-11-08T13:10:15Z (2 Years, 188 Days ago), expired at 2022-11-08T13:10:15Z (0 Years, 177 Days left). pablo escobar house for sale Publisher - Se siente, es un medio de comunicacin que transmite desde la ciudad Pimentel ..Somos una radio diferente a las dems This pachadi is served with rice though it can be served with dosa or idli. a very different and unusual pickle from the kitchens of south india. Serve hot steamed Add the split red chillies and fry for 5-7 seconds. Learn how your comment data is processed. Traditional,Innovative & Authentic Indian Dishes . I love both her allam pachadi and her kobbari pachadi. roof wind load design axios post multipart/form-data react how to make masala fish in oven This recipe is better to make with fresh coconut for that taste to be as good as possible. You also have the option to opt-out of these cookies. Coconut raita or Kobbari Perugu Pachadi INGREDIENTS Grated coconut - 1 cup (frozen is fine - just thaw) Tomato - 1 medium Greek style yoghurt - 2 cups Ginger - 2 centimetre piece, finely chopped Green chilli - 1 deseeded and finely chopped Sugar - a couple of pinches Lemon juice - a teaspoon Salt to taste Vegetable oil - 2 teaspoons Since i already used decent amount of oil to saute spices and coconut, I did not have the heart to temper the chutney. Add urad dal and curry leaves; when dal turns golden brown. Grind the coconut, roasted toor dal, salt and tamarind into a paste using a little water. Prepare for tadka with 1 tbsp of oil. Grind the coconut, fried udad dal, red chillies, turmeric, tamarind, and salt with a little water into a. Remove from pan and cool. Lastly add the coconut pieces (or grated) and stir fry for a minute. Here, I would love to share my experiences, the way I made cooking tasty and enjoyable, yet easy. So, let us stop searching for good food and start cooking!!. Andhra style vegetable drumsticks cooked in a spicy onion tomato curry. They sun-dry mango pieces with mustard powder, red pepper powder and salt, soaked in sesame oil to give the pickle extended shelf life. Add 1-2 tablespoon of water only. If required add 1 tablespoon water. Add the split red chillies and curry leaves. Rating: 5.0/5 (1 vote cast) Coconut Chutney Kobbari Chutney Tender Coconut Chutney. Add cumin and toast them for a few seconds, add the dals and let them turn red. Chop the coconut into small pieces and set aside. Keep chutney to a medium coarse texture; do not grind it until a smooth paste in step-4. This website uses cookies to improve your experience while you navigate through the website. But opting out of some of these cookies may have an effect on your browsing experience. moreover, it is an ideal sweet recipe to be shared with friends and . Very simple recipe that you can hardly go wrong with. You shouldn't make it into a smooth paste. It is a simple and easy chutney which tastes great with rice and even our regular breakfast. We do not grate the coconut because we need a grainy chutney. This is a real delicious chutney which pairs very well with Idli ,Dosas or I love it even with some rice and sambar. Add the curry leaves and toss them for a few seconds till the flavors come out. I have a US blender and it does not grind spices to fine paste. Roti; Paratha; Naan; Kulcha; Puri . Heat oil in a pan. Directions: Heat teaspoon oil in a kadai or a pan over medium flame. Hence, I grind spices to coarse powder before adding it to oil. We take reservations, especially for groups and offers take-out & catering services. This is a feast to eye Ushavery nicely prepared..waiting for your Rice dish to get posted! drumstick pickle (munakkaya ooragaya): the body cleansing & detoxifying pickle is what we call it. Add tadka to it & serve it with rice!! Transfer to a plate and let it cool down to room temperature. Then add rest of the ingredients and stir till done. pachi kobbari pachadi Add the mustard seeds and let them pop. 5 Green Chilies, cut into pieces (adjust to taste), 1 cup frozen sliced Coconut (after thawing cup), 1 - 2 tsp. Add mustard seeds and stir-fry till they crackle. Cut the coconut into small pieces (about 1/4). Serve with hot rice and ghee. Kobbari pachadi Prepare time: 30 min Cook: 30 min Serves: 2 Cuisine: Andhra 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 Then add 1 teaspoon cumin seeds, chopped coconut and cut off the stove. 27 views, 0 likes, 0 loves, 0 comments, 0 shares, Facebook Watch Videos from Bhanu's Kitchen: Kobbari Pachadi Recipe In Telugu. This method is followed to withstand high moisture from the Bay of Bengal coast. kobbari laddu recipe | coconut jaggery ladoo | kobbari undalu | kobbari louz with detailed photo and video recipe. Use stone mortar and pestle to grind and mix all ingredients for a nice texture and taste. Curry Recipes; Kurma Recipes; Stew Recipes; Indian Bread Recipes . Allow it to cool. You may also replace green chillies instead keep it in a medium coarse texture. until chana dal gets little color. Serve with hot steamed rice and ghee. Add the udad dal and stir-fry the dal till it is light golden brown. Mana Velugu Vintage Farmers provides more NATURAL products than products that were cultivated in PODU style of farming . 6. I still have dreams about her pachadi's because I crave them every single day. but the drink is very nutrient as it contains almond & kesar. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators . In a ladle, heat the oil. Add the split black gram and let it brown. Phool Makhana Gravy ( ) is a famous creamy curry that is mostly prepared in Northern India. Mashed potato seasoned with the spices and rolled in 9. I am not talking about the regular coconut chutney that goes with our South Indian breakfast fare. This category only includes cookies that ensures basic functionalities and security features of the website. #coconutchutney #kobbaripachadi #idli #youtube #shorts #ytshorts Add the toor dal, cumin seeds and whole red chillies on low flame till they turn into golden brown color. Heat oil in cooker and add onion slices, green chilies, garlic cloves, fenugreek seeds, (cloves, cinnamon, cardamom) powder then saute it. Search a recipe Transfer it to a bowl. Pachi Mamidikaya-Kobbari Pachadi - Raw Mango-Coconut Chutney. I can look for coconut pieces but I am not sure if they are available in the place where I live in. Notes Don't make the chutney into a smooth paste. Bottle Gourd Rice. warm beverages or w. one pinch Green chillies - 3 Ginger - 1 piece Curry leaves and coriander leaves. So here's mom's recipe for kobbari pachadi. Goodness of coriander and coconut in one chutney. the pungent flavour of drumstick gives more taste when it pairs well with rice and ghee. Cookbook Categories. In a kadhai, over medium heat, heat 2 tsp oil. By clicking Accept All, you consent to the use of ALL the cookies. Pachi kobbari pachadi is a super fast recipe and perfect combination for rice and breakfast recipes prepared in just 5 to 10 minutes. Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat. Add the tempering to the chutney and mix well. Its all in the texture of the pachadi which should be coarsely gound and not into a smooth paste. Add coconut pieces and saut for 2 minutes. The kobbari chutney is the coconut chutney and it varies from the other coconut chutneys. tamarind for a different tangy taste. hence it can be shared with your kids or adults as a daily drink. Remove pan from stove/gas and immediately pour it over chutney in a bowl. Kobbari Pachadi Recipe Ingredients: 1 1/4 cup of freshly grated coconut 1/2 tsp cumin seeds 1 tsp split gram dal . Ingredients . Method :Chop the coconut into small pieces and grind into a coarse paste and set aside. Heat oil in a pan. 1/2tsp. Transfer the mixture into a blender along an easy and simple flavoured laddu recipe made with moist coconut and jaggery. Then salt, turmeric and close it with a lid and boil it. i am very much interested and love to make different types of food. In this authentic kobbari pachadi recipe even fresh coconut is sauted in oil along with dals, chillies before grinding with tamarind paste. Since the coconut was prasadam, it had to be used up and most of the it would show up on the dining table in the form of kobbari pachadi. Lemon Rice. The onion and garlic flavors enhance the taste of this chutney. KOBBARI PALLI CHUTNEY. . 2. Blender/Mortar-Pestle MEASUREMENT 1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml Ingredients cup Grated Raw Mangoes without skin cup Grated Fresh Coconut 8-10 Dried Red Chillies Guntur teaspoon Mustard Seeds teaspoon Methi/Fenugreek Seeds 2 teaspoon Oil teaspoon Asafoetida Salt as needed Instructions do not use wet spoon for serving pickle. Preparation: 5 - 10 minutes Add the tempering to the pachadi, and mix well. My mom's coconut chutney is very different from your recipe. Transfer to a serving bowl and serve with rice. . Your email address will not be published. Wednesday, January 28, 2009. Rice Recipes; Roti; Dessets; Kids Corner; Home Tags Coconut chutney recipe. However, I prefer this pachadi with rice. if one wishes, they could do a tempering with some curry leaves, cumin seeds and pour it over the pachadi. A simple and healthy beverage recipe made with almond powder. 2 teaspoons Chana Dal (Split Bengal Gram). Site is running on IP address 172.67.158.51, host name 172.67.158.51 ( United States) ping response time 5ms Excellent ping.Current Global rank is 896,343, site estimated value 2,400$ Oil tsp. Total Time: 10 - 17 minutes Preparation: 5 - 10 minutes Cooking Time: 5 - 7 minutes Yields: cup Ingredients: 1 tbsp. Best Tasty Kobbari Pachadi Rice Recipe Full Video In My Channel. 1. Next add the mustard seeds and jeera and let them splutter. Jeera ~ Cumin Seeds tsp. Beetroot Rice. Serve it hot with Kobbari (Coconut) Chutney and you will be longing for more!! Add salt and mix well. Kobbari Pachadi (for Rice) Preparation Time: 10 mins Cooking Time: 10 mins Serving: 6 servings (1/2 cup) Ingredients: 1 cup of grated fresh coconut 1 tsp tamarind pulp 1 tsp Fresh chopped coriander 1 tbsp cup water Tempering: 4-5 dry red chillies 2 tsp urad dal tsp fenugreek seeds tsp mustard seeds tsp jeera Pinch of asafoetida Cooking Time: 5 - 7 minutes Add the mustard seeds and let them splutter. Required fields are marked *. Add the udad dal and fry till it turns light brown. The result is a darker hue and a sweeter taste. Add the channa daal, urad daal, garlic and let them brown. Method : Heat a teaspoon of oil in a heavy bottomed pan. Coconut milk is extracted from freshly grated coconut. When starting out to cook on my own, one of the first recipes I learnt was, Kobbari Pachadi. Saut chana dal, urad dal and coriander seeds until dals turn light brown in 3 teaspoons oil. Hi friends, I am swathi from Denmark. Ridge gourd a popular andhra chutney for rice mix. yet it can also be served as a side to Kobbari Mamidikaya Pachadi, read on to know more. Rice - 4 cups Heat oil in a small pan. Add dry red chilli, green chilli, ginger and saut for 30-40 seconds. Add dry red chilli, green chilli, ginger and saut for 30-40 seconds. MMmm its yummilicious, Love it Bookmarking. The tempering of mustard seeds, curry leaves and urad dal gives nice flavory touch to hot and tongue tickling taste of chutney. Coconut Chutney / Kobbari Pachadi - There are 2 types of chutneys made with coconut - one for idli/dosa and another for rice. If you have a good grinder or a blender that can grind big slices of coconut, then leave the slices as it is. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), coconut,pachadi,All Recipes,Andhra Recipes,Indian Chutney Recipes - Pachadi,Indian Vegetarian Recipes, 1 tsp split gram dal/minappa pappu/urad dal, 1 tbsps chana dal/senaga pappu/bengal gram. Noshes; Sweets & Desserts . @SWADESHI FOODS Kobbari Chutney | Kobbari Chutney In Telugu | Coconut Chutney | Kobbarikaya ChutneyKobbari Chutney | Kobbari Chutney In Telugu | Kobbari Chut. Pappu vada - 6 nos( order side dish separately) . The ones made with fresh vegetables and fruits are sauted in oil with some spices and ground to paste in mortar & pestle and in contemporary kitchens in grinders. Add the split black gram and let it brown. Turn the heat to low and add the split red chillies. Tag: coconut chutney recipe. Of course, not to mention the magic touch of curry leaves-mustard seeds seasoning. Next put in the red chillies, green chillies and saute for a 30 sec. Add mustard seeds and stir-fry till they crackle. Regional Dish: North India Cuisine Style: Punjab | Cooking Time 30 mins [] Saut until dal turns light brown. Hi, I am Usha! Grind the coconut with the fried udad dal, chillies, tamarind and salt to a coarse paste. If required add some water. Add split red chillies and curry leaves, and stir-fry for a few seconds. #AndukorraKamanchiKobbariAnnam #KobbariAnnam #AmruthamMilets #Health #ETVWin & To watch y 20min Ingredients: 1/2 CupGreen Mango Chopped,1 CupCoconut,2 tbspCastor sugar,1/2 CupChana Dal,6Green Chillies,Mustard,Zeera,Red Chilli,Curry Leaves, Instructions: Step 1 Take Chana dal, green chillies together in a tea spoon of oil and fry on medium flame for 5 mins. Its preparation involves red and green chillis, cumin, bengal gram, tamarind and fresh coconut. 3. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. chandni chowk cloth market closing day; chatham county property tax; industrial engineering graduate certificate In a kadhai, over medium heat, heat 2 tsp oil. Add cumin, fenugreek seeds and let the seeds change color. sauce for monkfish and pancetta; grommet crimping tool. A full-bar is available, Our restaurant offers free Wi-Fi. Heat 1 teaspoon oil in a pan, saut urad dal All Recipes Kobbari Pachadi Coconut Chutney. Bottle gourd rice is an easy and flavorful one pot meal 8. Do not add more water and keep medium coarse consistency. Coconut Chutney | Kobbari Pachadi Recipe in TeluguHow to Make Coconut Chutney very simple and easy recipe video in teluguCoconut Chutney is a Famous South In. My father use to go to Venkateshwara Swamy temple every Saturday and come home with at least a coconut. General Collections. Of all the veggie pachadis that are taken with rice, this one is the simplest of all and hardly takes a few minutes to prepare. Beetroot rice is a healthy and colorful rice dish with beetroot 10. oil Method: Heat oil in a pan, add cumin, fry for for few seconds,then add whole red chillies, urad dal, chana dal, coriander seeds, peanuts and fry them until they get nice golden brown color, at last add the coconut pieces, fry for a minute, remove from heat and let it cool. You may use raw mango is available instead of This kobbari version looks yum. There are two kinds of pachadulu (plural); the ones that have a long shelf life, last for months and upto a year and, the ones that are made fresh by sauteing vegetables or fruits and then ground to paste. over low flame for 30 seconds then add red chillies and saut for another 30 with remaining ingredients and grind into fine coarse paste. Once the coconut mixture cools, add lime juice and grind to a coarse paste. Add split red chillies and curry leaves, and stir-fry for a few seconds. This curry is mild and creamy in texture that goes well with Naan and Roti. You will love the mellow yet tangy flavour of this pachadi with the pleasant crunch of coconut. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. This pachadi is part of my Telangana meal I prepared for Buffet On Table. Add the red chillies and continue to stir-fry for 1/2 a minute till the chillies start to change colour. chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi with detailed photo and video recipe. Add the mustard seeds and wait till they splutter. In this dish, we add coconut milk. Ingredients : Curd - 200 ml Grated coconut - 1 Cup Salt as per taste Turmeric powder. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. seconds. Ingredients For Coconut Pachadi 1/2 cup freshly grated coconut 3/4 cup beaten fresh curd (dahi) 2 tsp finely chopped green chillies 1/2 tsp finely chopped ginger (adrak) salt to taste 2 tsp coconut oil 1/4 tsp mustard seeds ( rai / sarson) 5 to 6 curry leaves (kadi patta) Method For coconut pachadi The catalogue includes millets, rice, seeds, spices, pickles, powders, cereals, pulses & other home made products. Lemon rice is a quick and easy lunch box recipe that stays 7. Fry on medium flame till they change colour and give out a nice smell. kothimeera Kobbari Chutney (250ml) BESTSELLER 138. hram | Tech Partner: Host My Blog, Subscribe here and well send you an email as new recipes are published. You can serve the red pumpkin pachadi with Bisi Bele Bhaat, South Indian Tava Rice. A delicious pachadi to go with rice. Add the udad dal and stir-fry the dal till it is light golden brown. The best thing my mom makes is the coconut pachadi, or maybe because of my obsession with it. an easy and simple classical south indian spice powder or condiment made with coconut. Add this to the grated coconut and peanuts. Stir-fry for a few seconds till the chillies and curry leaves change colour. Add finely chopped garlic, curry leaves and dry red chilli. Heat oil in a small pan. It is a bit hot, a wee bit sweet and a little tangy too and tastes divine with . Grind cooled sauted mix with tamarind paste, sugar and salt into a medium coarse paste using grinder. Pachadi or chutney is a condiment served with rice or with idli, dosa and vadas. Add the tempering to the pachadi, and mix well. To a mixie jar, add the fried groundnuts, green chillies, coconut pieces, garlic cloves, washed tamarind, 1 teaspoon salt, a little water and grind it into a paste. these laddu's are super-rich, moist, tasty and more importantly an ideal dessert recipe made for various occasions and festivals. Rajma Pulao. Rating: 4.7/5 (3 votes cast) Coconut Chutney featured Idli . It is mandatory to procure user consent prior to running these cookies on your website. The pachadi that have a long shelf life are pickles and are also called thokku. foodviva.com All rights reserved. This gives it a more delicious flavor than food processor or mixer grinder. The recipe I am giving here is the one to be taken with rice. The Kobbari annam is a vegan dish. Lime juice can be substituted with tamarind paste. Switch off the flame and allow it to cool. Kobbari Pachadi is a coconut chutney that is savoured with rice and ghee in Andhra Pradesh and Telangana. of red or mix both for a variation. 3 Ingredient Bacon Wrapped Jalapeno Poppers, Chikkudukaya Kura - Indian Broad Beans Fry, Gutti Vankaya Masala - Stuffed Baby Eggplant Curry. Excellent recepie, my mom usually adds a dollop of chinthapandu paste and half spoon of jaggery Hey, can you please suggest the method of making the same chutney using shredded coconut. In Telugu, this nutty and mild rice-based meal is known as Kobbari Annam. Ullipaya Chutney (250ml) 7 votes . In today's fast life, we would love to have good and tasty food with simplified cooking..that's right, to "Cook It Eazy". Do not add too much. Add coconut and saute for few minutes until coconut is lightly toasted. The Makhana (puffed lotus seeds) are good source of nutrients. Transfer mixture to a plate and let it cool to room temperature. Add the curry leaves and dry red chilli and toss them till the flavors come out. I am the content creator and photographer here. Method: After dry roasting peanuts, cool them. Saut for 2-minutes. Andhra Coconut Chutney for Rice, Coconut Chutney for Rice, Kobbari Pachadi, Raw Mango Coconut Chutney. Ingredients 2 cups Cooked Rice cup Grated Fresh Coconut 2 Green Chillies 1 Dried Red Chilli 3 tablespoon Peanuts 1 teaspoon Urad Dal 1 teaspoon Chana Dal teaspoon Mustard Seeds A few Fresh Curry Leaves 2 teaspoon Oil Salt as needed Instructions Cook rice with salt needed either in a pressure cooker or a closed pot following your usual method. A delicious pachadi to go with rice. Method Grind the coconut, ginger, and green chillies to a smooth paste with a little water. Methi Seeds ~ Fenugreek Seeds 5 Green Chilies, cut into pieces (adjust to taste) 2 Garlic Cloves, cut into 2 -3 pieces 3 - 4 Curry Leaves Pinch of Turmeric Powder What Im talking about is a coconut pachadi that is prepared only to be eaten with rice during meal times. (After turning off flame, do not keep sauted mixture in pan because pan stays hot for long time and mixture may burn slightly.).