Kobbari Chutney

Kobbari chutney is an authentic South Indian relish that you must consider making a staple item in your diet.

Whether you need a dip for the evening snacks, a spread for your bread, a topping for your food, or just a side for breakfast, kobbari chutney will never fail to enhance the taste of your meal.

Kobbari chutney is even served with plain rice and ghee. It’s pretty much established that not only is kobbari chutney scrumptious, but also something that makes life easier. This recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits:

The coconut not only tasty in its various forms, but also packs a powerful punch of nutrients and vitamins. These nutrients boost the immune system and serve as a quick and natural source of energy. Coconuts are also helpful in removing the free radicals from the body and decreasing the chances of cancer.

Following is the nutritional chart of a serving of kobbari chutney:

Energy 52 cal

Protein 0.54 g

Carbohydrates 2.04 gm

Fiber 1.1 g

Fat 4.98 g

Cholesterol 0 mg

Ingredients

cup grated coconut: 1/2

garlic cloves: 1

tbsp dry roasted gram: 2

Water as needed

salt to taste

green chilies: 2

cumin seeds: 1/2 tsp

dried red chilli: 1

tbsp oil: 3/4

tsp mustard: 1/4

sprig curry leaves: 1

tsp black gram--roasted: 3/4

How To Make Kobbari Chutney

1. Blend coconut, garlic salt, roasted gram, chilies and cumin to a fine powder.
2. Slowly add water as needed and blend the to a smooth paste. Check the seasoning and transfer to a bowl.
3. 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.
4. Pour the tempering into the chutney and immeditely close the bowl, so that the flavour of the tempering is infused.
5. Serve with breakfast, lunch or dinner and enjoy the delicious chutney.

Trivia:

• Initially, coconut was just called coco in 16^th 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.