Moms Kitchen - Andhra Recipes

Moms Kitchen - Andhra Recipes

June 19, 2006

Senagapappu - kobbari chutney (roasted bengal gram and coconut chutney)

This is a simple and easy to make chutney that goes well with tiffins like dosa, idli, mysore bajji....

What we need

green chillies - 8 (slit length wise)
roasted bengal gram (vepudu senagapappu) - 1 cup
grated coconut - 1 cup
oil - 1 tsp
salt to taste

for tempering

oil - 2 tsps
curry leaves - 2 sprigs
mustard seeds (avalu) - 1 tsp
jeera - 1 tsp
urad dal (minapappu) - 1 tb sp
red chillies - 3


1. Heat 1 tsp oil in a pan and fry green chillies for 3 mts in low flame.

2. Allow to cool. Grind roasted bengal gram, grated coconut, fried green chillies and salt to smooth paste. Set aside.

3. Heat 2 tsps of oil in a pan, add mustard seeds, jeera, urad dal, curry leaves, and red chillies. Fry them for 2 mts in low flame. Add this to ground chutney.

4. Serve hot with idli or dosa.

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At February 14, 2007 at 7:39 PM , Blogger Kiran said...

sowjanya garu,

nenu mee recipes chaala try chesaanu...chaala chaala thanks :)

I tried bangaladumpa iguru, now this cocunut chutney I didnt relaise that its so simple..tomorrow's night is dosa with chutney.

thanks a lot for your recipes.

Kiran Ivaturi

At February 15, 2007 at 6:46 AM , Blogger Sowjanya said...

Thanks kiran,

let me know how it tasted. :)



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