Three C’s Chutney: Coconut, Curd, & Coriander Pacchadi Recipe
20 minutes
732 reads
About Three C's Chutney: Coconut, Curd, & Coriander Pacchadi Recipe
Weekends are for relaxed cooking! This Three C's Chutney (Kothimira Kobbari Perugu Pacchadi) is my go-to quick and flavorful recipe. Perfect for busy days or when you want a refreshing change from routine breakfast accompaniments like idlis or dosas.Inspired by a desire for something new, this chutney beautifully combines the creamy coolness of curd, the crunchy texture of coconut, and the earthy fragrance of coriander. It's a vibrant and delicious no-cook recipe (excluding the simple seasoning) ready in under 10 minutes.The creamy curd provides a soothing base, the coconut adds a delightful crunch, and the coriander leaves offer a fresh, earthy flavor. Get ready for a taste sensation!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Chutney
- 1 cup Yogurt adjust amount for desired consistency.
- 1/2 cup Coriander chopped, fresh
- 3/4 cup Coconut shredded
- 1-2 Chili Pepper green
- Salt to taste
For the Tempering (Tadka)
- 2 tsp Vegetable Oil
- 1 tsp Gram black, or whole black gram, split black gram
- 1 tsp Mustard Seeds
- 1 tsp Chili Pepper broken into pieces, dried, red
- 1 pinch Asafoetida hing
- 4-5 Curry Leaves optional
Instructions
Prepare the Chutney Base
- Grind the shredded coconut, green chilies, and coriander leaves into a smooth paste using a blender or food processor. Do not add any water.
Combine Ingredients
- Transfer the paste to a serving bowl. Add the plain yogurt and salt. Mix thoroughly until well combined.
Make the Tempering
- Heat the oil in a small pan over medium heat. Add the urad dal and red chilies. Sauté for a few minutes until the dal turns golden brown.
Finish the Tempering
- Add the mustard seeds and let them splutter. Add the asafoetida (hing) and curry leaves (if using). Immediately remove from heat.
Combine and Serve
- Pour the hot tempering over the coconut-coriander-curd mixture. Gently stir to combine. Serve immediately or chill for later. This chutney pairs wonderfully with South Indian breakfast items like rava dosa or sabudana dosa.
Recipe Notes
Expert Tips for the Best Three C's Chutney
- Adjust the spice level: Add more or fewer green chilies according to your preference.
- Fresh is best: Using fresh coriander leaves enhances the flavor significantly.
- Consistency control: Add a tablespoon of water to the chutney if you prefer a thinner consistency.
- Make it ahead: This chutney tastes even better when made ahead and allowed to chill in the refrigerator for at least 30 minutes.
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Recipe Nutrition
Calories: 189kcalCarbohydrates: 7gProtein: 7gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 47mgPotassium: 108mgFiber: 4gSugar: 2gVitamin A: 233IUVitamin C: 49mgCalcium: 97mgIron: 2mg
Aparna Parinam
Articles: 36
4 Comments
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This looks so good! Appreciate the share.
I’m eager to make this recipe!
This is awesome! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.