Three C'S Chutney - Coconut, Curd And Coriander Pacchadi

Three C'S Chutney - Coconut, Curd And Coriander Pacchadi - Plattershare - Recipes, food stories and food lovers
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.
4.30 from 3 votes
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Served As: Breakfast
Recipe Cuisine Type: Andhra
Recipe Taste: Salty, Savoury
Calories 189 kcal
Servings 4


  • 1 cup Curd may be adjusted as per the required consistency
  • 1/2 cup Coriander chopped
  • 3/4 cup Grated coconut
  • 1-2 Green Chillies
  • 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 Chillies
  • 2 tsp Oil
  • 1 pinch asafoetida


  • 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.

Recipe 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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4.30 from 3 votes

Recipe Nutrition

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

Aparna Parinam
Aparna Parinam

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