Senagapappu Kobbari Pachadi Recipe

Cooking Directions

• STEP 1.Dry roast the chana dal until golden brown.
• STEP 2.Grind the roasted chana dal, coconut, green chilies, tamarind, and salt to a smooth paste.
• STEP 3.Heat oil in a pan and add mustard seeds, urad dal, curry leaves, and red chilies. Fry until the mustard seeds splutter.
• STEP 4.Add the ground chutney paste to the pan and cook for a minute.
• STEP 5.Remove from heat and let it cool. Serve with rice, dosa, or idli.

Cooking Tips

• Make sure to roast the chana dal on low heat to avoid burning.
• Adjust the spice level by adding more or fewer green chilies.
• You can add a pinch of asafoetida (hing) for extra flavor.
• For a variation, you can also add roasted peanuts or sesame seeds to the chutney.

Storage and Serving

• Store the Senagapappu Kobbari Pachadi in an airtight container in the refrigerator.
• It stays fresh for up to 3-4 days.
• Serve the chutney as a side dish with steamed rice, dosa, or idli.
• You can also use it as a spread for sandwiches or wraps.