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If there is any one statement that can, in a nutshell, describe the Andhra kitchen, it is: Andhra food is hot! Local legend say there was once a severe famine in the area and all that grew, and grew well, were chillies – red chillies, famous in a place called Guntur in Andhra. So people made as many dishes as possible with chillies….more info here
Andhra meal is not complete with out a pickle, popularly called as pachadi. Andhra is popular with its different types of avvakayalu(pickles) which stay from few months up to a year. In addition, Andhra house holds are also popular for instant pickles. We call it roju vari pachadulu (day- to-day pickles), these pickles should be used in max 2 to 3 days.
One such is the kobbari pachadi. All the ingredients used here are raw. This was one of my favourite pachadi which my mom used to make. I definitely miss that flavor here in U.S. My mom used to grind this pachadi in a mortar. You can use the mixer or food processor, just make sure to grind the coconut coarsely.
- fresh coconut – half
- green chillies-4 to 5
- a small red onion-1/2
- tamarind juice- few teaspoons
- curry leaves
Break the coconut and use half of it. Cut the coconut in to small chunks.
Grind the chillies, coconut, tamarind juice and salt coarsely. Make sure not to make a paste out of it.
Now add some chopped onion and just give a pulse. You should still be able to see some chunks of onion.
Do the popu or tadka with ( 2 tsps oil, few mustard seeds, 1/2 tsp chana dal, cumin seeds, 1 dry red chillie and curry leaves)
Add the tadka to the coconut chutney and enjoy with some hot rice.
Note: Adjust the chilies and tamarind juice according to your taste.