Kobbari Pachhadi

Ingredients:
1) Grated coconut (2 chippalu ) = 2 Cups.

2) Dry Chilllies (YenduMirapakayalu) = 15 Pcs.
3) Salt = Acc to taste.
4) Garlic = 4 Flakes.
5) Cumin seeds(Jeela karra) = 1 Tblspn.
6) Urad dal (Minapappu) = 1 Tblspn..
7) Bengal Gram (Senagapappu) = 1Tblspn.
8) Dhaniya (Dhaniyalu) = 1 Tblspn.
9) Jaggary (Bellam) = 1 Tblspn.
10) Tamarind (Chinta pandu) = Small lemon size.

Method:

1) Take a small pan add 1 table spoon of oil, season the dry chillies and keep them aside.
2) Then season Cumin Seeds, Dhaniya, Bengal gram, Urad dal, Garlic in the same pan for few seconds.

3) Lastly add coconut and season for a minute and keep them aside.
4) Then grind all the above mentioned ingredients and seasoned items to paste, add warm water as required.

 5) Garnish the above mixture with Taalimpu as given below.

Popu/Taalimpu/Seasoning:
1) Mustard Seeds = 1/4 Tea Spoon
2) Cumin Seeds = 1/4 Tea Spoon
3) Urad Dal = 1/4 Tea Spoon
4) Dry Red Chillies = 1-2 Pcs
5) Asafoetida = One Pinch
6) Curry Leaves = 1 Table Spoon
7) Oil  = 2 Tea Spoons
Add all above items in a Pan and season on low flame till the mixture turns to golden color.