Coconut Pachadi / Coconut Raita
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 46487 times
coconut pachadi recipe | coconut raita | kobbari pachadi | with amazing 12 images
coconut pachadi recipe is a South Indian style coconut raita.
Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! coconut pachadi is a nice and creamy raita from derived from Andhra Pradesh. There are different versions to this coconut raita and this is our version of it.
South Indian prefer eating coconut pachadi as a side dish along with their meal. coconut pachadi is super quick and easy to make, not even an amateur can go wrong with this one. The magic touch which is the tempering of mustard seeds and curry leaves give coconut pachadi an amazing delicious taste and perk up the flavours.
coconut pachadi is made by combining thick curds with veggies or other ingredients. The highlight of any pachadi is the traditional tempering, which adds an irresistible aroma to the simple coconut pachadi making it irresistible. Here is a delectable pachadi made of coconut and curds, perked up with ginger and green chillies.
You will love the mellow yet tangy flavour of this coconut pachadi with the pleasant crunch of coconut. Keep all the ingredients ready, but mix in the curd just before serving, so that it remains thick and creamy.
Serve coconut pachadi fresh with tangy, spicy rice preparations like Tamarind Rice or Tomato Rice.
Learn to make coconut pachadi recipe | coconut raita | kobbari pachadi | with detailed step by step recipe photos and videos below.
- To make coconut pachadi, combine the coconut, curds, green chillies, ginger and salt in a deep bowl and mix well. Keep aside.
- Heat the coconut oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the coconut-curds mixture and mix well.
- Refrigerate for at least an hour.
- Serve the coconut pachadi chilled.
Coconut Pachadi / Coconut Raita recipe with step by step photos
What are Raitas ? Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd.
South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. A raita can be standalone, like Tomato Raita, Pineapple Raita or Onion Raita. Or, it can be a combo of fruits and veggies like Dill and Cucumber Raita.
Often, a garnish of coriander or mint is added to give the raita a herby punch. The herb itself can be the focus of a raita, as in the case of the popular Mint Raita!
You can also make fun-packed raitas like the Boondi Raita, which appeal to kids as well as adults. Get creative with the fruit-veggie combos and garnishes too.
When you are in the mood for some experimentation, try garnishing your raita with crushed toasted papad just before serving. Or, add some roasted cashews or crushed peanuts for a crunchy interlude. Unleash your imagination, and you will realize the world of raitas is endless.
To make coconut pachadi recipe | coconut raita | kobbari pachadi | take coconut in a deep bowl.
Add green chillies. You can adjust it according to your preference of spice.
Add ginger. It will help in enhancing the flavor of our coconut pachadi.
Mix well and keep aside.
For the tempering, heat coconut oil in a small non-stick pan
Once the oil is hot, add mustard seeds.
When the seeds crackle, add curry leaves.
Pour over the curds-coconut mixture.
Mix well and our coconut pachadi | coconut raita | kobbari pachadi | is ready to be relished!
Refrigerate atleast for an hour and serve coconut pachadi | coconut raita | kobbari pachadi | chilled.
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Nutrient values (Abbrv) per serving
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