Usually I make coconut chutney roughly 2 to 4 times in a week; It not only goes well with other breakfast recipes but also for snacks like sandwiches, pakoda etc. Generally south Indian people make different kinds of coconut chutneys to serve up with plain rice and dollop of ghee. I am sharing one of the healthiest coconut chutney recipe kobbari putnala pappu pachadi. It is loaded with proteins as it contains Dalia (roasted Bengal gram). It is simple and easy to prepare recipe. It is no onion no garlic recipe. It hardly takes 10 minutes to prepare. The taste of Coconut chutney (kobbari putnala pappu pachadi) is very enjoyable. It is just like as hotel style coconut chutney.
Main ingredient of Coconut chutney (kobbari putnala pappu pachadi) recipe is coconut and dalia (putnala pappu).
Roasted chana dal contains very less fats. It is very beneficial for health conscious people. It is low in calories but high in proteins and iron. It helps to control cholesterol level as well as it helps to decrease the symptoms of high blood pressure.
Tips – what to eat during pregnancy?
Eat jaggery and roasted Bengal gram helps to improve the hemoglobin level in the body.
Health benefits of Coconut chutney (kobbari putnala pappu pachadi)
- It is Protien rich food. Our body required proteins to build and maintenance of mussels and tissues.
- It is good source of iron. It prevents from anemia.
- It is the good source of vitamins and minerals such as vitamin A, vitamin C, calcium, phosphorus, copper and other nutrients.
- It is a good source of energy.
Serving size – 5
Total (Preparation +cook) time – 10 minutes
Coconut – 1 no
Dalia – 100g
Green chills – 8 no
Dry chills – 3 no
Curry leaves – 5 – 7 sprig
Jeera (cumin seeds) – 1/2 tsp
Rai (mustard seeds) – 1/2 tsp
Methi (fenugreek seeds) – 1/4 tsp (optional)
Turmeric – a pinch
Salt – as per taste
Water – 2 cup
Oil – 2 tsp
Wash and chop coconut into small pieces.
In food processer add chopped coconut, dalia, green chills, salt and 2 cup of water or what consistency you want.
Make smooth paste of it.
In pan heat oil add mustard seeds.
When it starts crackle add fenugreek seeds to it.
Fry for a while add dry chills to it.
At last add curry leaves fry it (don’t burn). Switch off the flame.
Mix this tempering to coconut chutney paste, mix well.
Delicious coconut chutney is ready, serve with idle, dosa, vada.
Nutritional Information of Coconut chutney (kobbari putnala pappu pachadi) recipe
Energy kCal – 584.6,
Protein, gm – 26.3,
Carbohydrates, gm – 75.5,
Fat, gm – 19.9,
Dietary Fiber, gm – 2.3,
Vitamin A, mcg – 377.4,
Vitamin B1, mg – 0.3,
Vitamin B2, mg – 0.1,
Vitamin B3, mg – 1.7 ,
Vitamin B6, mg – 0.0,
Vitamin B9 Folic Acid, mcg – 146.0,
Vitamin B12, mcg – 0.0 ,
Vitamin C, mg – 12.4,
Vitamin D, mcg – 0.0,
Vitamin E, mg – 0.0,
Vitamin K, mcg – 0.0,
Calcium, mg – 150.0,
Phosphorus, mg – 453.0,
Iron, mg – 13.2,
Magnesium, mg – 47.1,
Copper, mcg – 206.5,
Manganese, mg – 0.3,
Molybdenum, mcg – 9.9,
Zinc, mg – 0.4,
Chromium, mcg – 7.5,
Selenium, mcg – 0.0,
Omega 3, mg – 0.0,
Omega 6, mg – 3200.0