Gullasenaga pappu (Putnala pappu) Kobbari Chutney- White Chutney1

1 cup Gulla Senaga pappu: Putnala pappu
1 cup coconut
5 – 6 Green Chilies
4 – 5 Garlic Pods
1 tsp Tamarind paste
¼ cup Milk - Cold

Take 2 tsp of oil in a skillet and make tadka with ½ tsp jeera, 1 tsp mustard seeds, hing and few curry leaves. Keep aside.

Chop coconut into small pieces or grate coconut.

Dry grind gulla senaga pappu, garlic and green chilies to a dry powder. Then add coconut pieces, tamarind and salt and grind again. Then mix well and add ¼ cup milk and water as required while grinding.

This pachadi can have a good flowing consistency. Add more water as required.

Empty the pachadi into the tadka skillet, mix well and transfer into a serving jar.

This is a good side dish with idli, dosa and uttapam.

1 comment:

Anonymous said...

This is the first time I came across this recipe with milk in it; any particular reason why you are adding milk istead of water?

- JW