Half a coconut
1 tsp urad dal –minnapappu
1 tsp chenna dal – senagapappu
½ tsp jeera
½ tsp mustard seeds
A pinch of fenugreek seeds
2 -3 Red Chilies
3 -4 Green chilies
Few Curry Leaves
1 tsp jaggery
Small Lemon sized Tamarind
Cut coconut into small pieces, wash and drain.
Soak tamarind in hot water.
Take 4 tsp of oil in a small skillet and when oil is heated add urad and channa dals. Once the dals are fried add jeera, mustard seeds, fenugreek seeds, hing, red chilies, and chopped green chilies and curry leaves.
Let cool. Transfer the tadka into a blender jar, leaving oil, a few mustard seeds and curry leaves in the skillet.
Dry grind tadka first. This will make the grinding part easy, after adding coconut and tamarind, the dals will no longer become soft paste. Then add cut coconut pieces, salt, turmeric, jaggery and as little water as possible to grind to a smooth paste. Add water accordingly. Taste for salt and adjust seasonings.
Empty it into the skillet with oil and mix nicely and transfer contents into a serving bowl.
“Kobbaripachadi” is a hard- core Telugu dish. It can be served with hot rice and a tsp of oil or with upma, dosa or any tiffin items.