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Three C’S Chutney – Coconut, Curd And Coriander Pacchadi

4.30 from 3 votes

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Every weekend, I try to add some spice and variety in my life, by trying out new recipes. Last weekend, I made a different breakfast dish for me and my family other than the routine, idlis, dosas, upma and poha. On the weekdays, I am always in a hurry to rush to office, thus I love to cook in a relaxed way, on Saturday's and Sunday's.
Thus last weekend, as I was pondering on Saturday morning, I remembered about rawa and sabudana dosa which I wanted to make since a long time.
Now came the chutney part. Which chutney would go best with it? I was not in the frame of mind, to cook something elaborate, thus wanted to make a 'quick fix' chutney.
Lo, I made the 'Three C's chutney'“ Coconut, curd and coriander pacchadi! It is known as Kothimira Kobbari Perugu pacchadi in Telugu. This is a quick, no cook chutney (minus the seasoning), which can be made within 10 minutes.
And it tastes yummy too. I love curd and consuming it in this form is a tasty treat. The curd forms a soothing base for this chutney, the coconut adds a crunch to this dish and the coriander leaves lend an earthy flavor.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Recipe CategoryVegetarian
Served AsBreakfast
CuisineAndhra
Recipe Taste Salty, Savoury
Servings 4
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Ingredients
  

  • 1 cup Curd may be adjusted as per the required consistency
  • 1/2 cup Coriander leaves chopped
  • 3/4 cup Grated coconut
  • 1-2 Green chilies
  • Salt as per taste

For seasoning

  • 4 - 5 Curry leaves optional
  • 1 tsp Split black gram or whole black gram, urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Red chili
  • 2 tsp Oil
  • 1 pinch Asafetida
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Instructions
 

  • Grind the coconut, green chilies and coriander to a fine paste. Do not add water.
  • Transfer this mixture to a serving bowl and add curd to it. Mix well.
  • For seasoning, heat oil in a small pan. Add urad dal, pieces of red chilli. Saute for a few minutes.
  • Add mustard seeds and let these splutter. Add hing. Put off the flame.
  • Transfer this seasoning to the coconut-coriander-curd chutney.

Notes

  • The combination of hot rawa/sabudana dosas with this ‘3C’ chutney was indeed a success, my husband loved this hearty breakfast!
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Please appreciate the author by voting!

4.30 from 3 votes

Recipe Nutrition

Calories: 189 kcal | Carbohydrates: 7 g | Protein: 7 g | Fat: 15 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 47 mg | Potassium: 108 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 233 IU | Vitamin C: 49 mg | Calcium: 97 mg | Iron: 2 mg
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Aparna Parinam
Aparna Parinam

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