Kobbari Pachadi

1¼ cup Freshly Grated Coconut
½ tsp Cumin Seeds
1 tsp Urad Dal
1 tbsp Chana Dal
3 Dry Red Chilis, tear and de-seed
5 Green Chillis, cut each into two
4 Garlic Flakes
Gooseberry sized Tamarind
2-3 tsp Oil
Salt to taste
½ tsp Sugar (optional)

Popu:
½ tsp Mustard Seeds
1 tsp Minappa pappu
5-6 Curry Leaves
½ tsp Oil

Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red. Next add the garlic, red chillis and green chillis and fry them for ½ minute on low heat. Lastly add the coconut pieces (or grated) and stir-fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out. Turn off heat and add the seasoning to the ground kobbari pachadi and combine. Serve with hot steamed rice and ghee.