Kobbari Pachadi

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Recipe

Ingredients

	1 cup	Coconut , fresh grated
	2 tablespoons	Chana dal
	1 tablespoon	Urad dal
	2 tablespoons	Peanut
	3 tablespoons	Tamarind , pulp
	3	Red Chili , dried
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 tablespoon	Oil
	1 sprig	Curry Leaf
	—	Salt , to taste

Instructions

1. 1 Heat a pan over medium flame and add the oil.
2. 2 Add chana dal, urad dal, peanuts, and dried red chilies to the pan. Roast until golden brown.
3. 3 Add mustard seeds, cumin seeds, and asafoetida to the pan. Sauté until the mustard seeds splutter.
4. 4 Add the curry leaves and sauté for a few seconds.
5. 5 Remove the mixture from the heat and let it cool slightly.
6. 6 In a blender, add the roasted mixture, grated coconut, tamarind pulp, and salt.
7. 7 Blend the ingredients to a coarse paste, adding a little water if necessary to reach the desired consistency.
8. 8 Transfer the kobbari pachadi to a serving bowl.