Avakaya-Gongura: Erra kobbari pachadi

Monday 13 February 2012

Erra kobbari pachadi

ERRA KOBBARI PACHADI (COCONUT CHUTNEY WITH DRY RED CHILLIES)

In Andhra Pradesh (South India) break fast means idli, dosa, oothappam, pesarattu for all these breakfast varieties normally we make coconut chutney as a side dish. At my place every day grating coconut is the first work, Amma use to make 1 full coconut chutney for every day and also she makes each day a different coconut chutney. This erra kobbari pachadi is my mom's specialty I must say. When ever I make this pachadi I don't get the taste like what Amma use to make. This erra kobbari pachadi is a perfect combination for dosa and hot steamed rice with a drop of ghee. I am missing my mom s cooking a lot.............
INGREDIENTS:-----
Fresh grated coconut --- 1
Dry red chilies – 5 (spicy red chilies like Guntur dry red chilies or Thai red chilies which is little high in spice)
Kashmiri red chilies or badegi dry red challis --- 3 ( this red chilies are less spicy and gives a very good color to the chutney)
Coriander seeds – 1 tab sp
Cumin seeds – 1&1/2 tea sp
Channadal – 1 tab sp (split chick peas)
Urad dal --- 1/2 tab sp
Mustard seeds – 1 tea sp
Fenugreek seeds – 1/4 tea sp
Tamarind – 1 inch pieces 2 or 1/2 tea sp paste
Grated jaggery – 1 tab sp
Salt to taste
Oil – 1 tea sp

METHOD:----
1. Heat oil in a pan and add channa dal, urad dal, and fry till nice golden color remove and leave a side.
2. Now add coriander seeds to the same oil and fry for a while then add cumin seeds, fenugreek seeds and fry for a sec. remove and add this to channa dal and urad dal and leave a side.
3. Now add both red chilies to the same pan and fry for a while remove and add to fried dale s and coriander seeds.
4. Soak tamarind in warm water for 10 min, if you are using pieces.
5. Now grind all this fried ingredients with tamarind, grated jaggery and grated coconut with salt and 1 tab sp water in to a fine paste
6. Check the seasoning and adjust the taste and remove in to a bowl and serve with dosa or with hot steamed rice.
THIS IS MY ENTRY FOR THINK SPICE - THINK RED CHILLIS AT KITCHEN CHRONICLES and event started by SUNITA

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About the efforts behind this work.

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I am a simple and fun loving person. Before marriage, cooking was never my need to explore whether it was a passion. I was just enjoying my mum's preparations . It's obvious with many of us. Being youngest in the family I was so pampered and never had even a chance to help my mother.

The most important thing was my dad's knowledge in food and nutrition. Though I never saw him spending time in the kitchen, he always make sure we are having healthy and nutritious diet by buying all different fresh veg and fruit. He has excellent knowledge in what to and what not to eat.

I have spent most my time in hostels after secondary education. During that time the hostels were not of great fun despite of the money we spent. The food was horrible in taste, as well as in quality. I really feel pity that I missed an important part of my life when it comes to food. Anyway that is a big story.

Very soon after my marriage, I traveled to USA. There the real story began. I would not like to say that I was a good cook. This cooking episode started, out of necessity. Later it turned a constant passion. I don't know, it was a bit miraculous to get the good taste with every experiment I made.Though there were not many food sites/blogs as like now, most of my preparations came well in the first go it self. They were very much appreciated by family members and friends. This is not extravagant. It could be the genes from my mum..:).

Thereafter I started exploring, preparing new dishes and experimenting with new recipes. My husband is a very good critic to give his feedback:) This could be a strong reason why I sought perfection in my preparations. Hats off to him.

Now exploring and experimenting healthy and nutritious diet has become my passion. There are good number of ideas in my kitchen directory. I explore new ways of cooking to retain the health factors in the elements in it's best form without compromising on the taste as well. I also concentrate much on variety, freshness and easy ways to cook along with good taste.

I would not prefer spending too much time on presenting the food. I do feel it is good if we present the food nicely in the given time. It sometimes takes so much time where we may end up with cleaning lot of vessels and loss of interest in cooking. There may be a danger of loosing interest on everyday cooking. I make sure all the preparations are stored well in a healthy way.

Even though I am very busy with two young kids and challenges at career, I make sure my family is having fresh and nutritious diet. It's my passion and I pray I God to give more and more energy to keep it going, also to extend my efforts to friends, relatives and whoever lives near by.

Avakaya-Gongura

Monday 13 February 2012

Erra kobbari pachadi

ERRA KOBBARI PACHADI (COCONUT CHUTNEY WITH DRY RED CHILLIES)

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