Kobbari Pachadi

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Recipe

Ingredients

1 cup	fresh grated coconut
2 tablespoons	chana dal
1 tablespoon	urad dal
2 tablespoons	peanuts
3 tablespoons	tamarind pulp
3	dried red chilies
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 tablespoon	oil
1 sprig	curry leaves
—	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.