How to make Kobbari Chutney
- Blend coconut, garlic salt, roasted gram, chilies and cumin to a fine powder.
- Slowly add water as needed and blend the to a smooth paste. Check the seasoning and transfer to a bowl.
- In a pan, heat oil on a low flame, splutter mustard. Follow with red chilis and black gram. When the black slightly changes color, add curry leaves and asafeteda and remove from heat.
- Pour the tempering into the chutney and immeditely close the bowl, so that the flavour of the tempering is infused.
- Serve with breakfast, lunch or dinner and enjoy the delicious chutney.
- Initially, coconut was just called coco in 16th It is a Spanish word meaning mask, referring to the three holes and beard of the coconut.
- Coconut crabs love to eat coconuts and they are the largest land-dwelling crustaceans.
Manual picking of coconuts from the trees have caused a large number of fatalities in the past. For this reason, farmers have trained monkeys to pick coconuts.