Coconut Ladoo

kobbari undalu

Ingredients

1 cup grated coconut

1 cup grated jaggery(bellam)

1/4th cup water

1/2 tsp cardamom pwd(optional)

Method

• In a cooking vessel add grated jaggery and water and bring it to boil till you observe some string consistency….hardly it takes 10mts…
• Now add grated coconut and mix well…….keep mixing in between not to let the mixture to burn……after 10 to 15mts the mixture changes its colour to light brown and also becomes more sticky……….at this time switch off the stove and let it cool for 5 to 10mts…..add cardamom powder if you want…..
• Prepare balls of ur required size within 10mts….. only then, you can  easily make balls and serve……

note:

• do not cook for more time if so, the mixture hardens.
• if the mixture is not allowing you to make balls just grease your palm’s with ghee and prepare..

 

Kobbari Chutney /Coconut Pachadi

kobbari pachadi

Coconut pachadi is a very simple recipe that you can hardly complete it in minutes if everything is ready.Its preparation involves red and green chillis,mustard seeds,cumin,urad dal,tamarind,curry leaves and fresh coconut.The pachadi should be coarsely ground and not into a smooth paste. You should be able to bite the toasted bits of the spices and dals which gives a nice mouth-feel. Of course, not to mention the magic touch of curry leaves-mustard seeds seasoning. A delicious pachadi to go with idli,dosa and rice.

Preparation: 15 mts

Serves 3-4 persons

Cuisine: Andhra

Ingredients

1 cup of freshly grated coconut

1/2 tsp cumin seeds

1 tsp split gram dal/minappa pappu/urad dal

2 dry red chillis, tear and de-seed

2 green chillis, cut each into two

4 garlic flake

lemon sized tamarind

2-3 tsps oil

salt to taste

1/2 tsp sugar (optional)

For popu/tadka/seasoning

1/2 tsp mustard seeds

1 tsp split gram dal/minappa pappu

1-2 red chillies

14 -15 curry leaves

1/2 tsp oil

Procedure

• Heat oil in a pan. Add cumin and toast them for a few seconds. Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat. Lastly add the grated coconut pieces and stir fry for a minute. Remove from pan and cool.
• Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
• Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
• Turn off heat and add the seasoning to the ground kobbari pachadi and combine.
• Serve with idli,dose or rice.