Putnala Pappula Pachadi is the most popular and preferred chutney in Andhra for most of the breakfast recipes like Idly, Dosa, Pesarattu, Upma, and Pongal. It’s amazing how bringing a few ingredients together creates such flavor.
Putnala pappula pachadi is a simple and easy to make recipe where putnala pappulu, fresh coconut, green chilies and salt are blended to a fine paste and tempering gives chutney a nice flavor.
Coconut is having amazing health benefits as it is rich in fat and calories while moderate carbohydrates and protein as per healthline.
Today I am sharing with you an easy and tasty pappula pachadi recipe with simple instructions along with step by step photos.
How to make Putnala Pappula Pachadi:
1. Heat frying pan, add a tbsp of oil and sautee green chilies. Here I am using two if you like more spice you can add 3-4 according to your taste.
2. Add coconut pieces, saute it for a minute or two and turn off the flame. Cool them completely.
3. Take a blender, add putnala pappulu, coconut, green chilies and salt.
4. Blend them to a coarse powder and add a cup of water and make a little coarse or fine paste. Check salt and adjust salt as per your taste.
Tempering the chutney:
1. Take a frying pan, add oil to it. When heated, add mustart seeds, cumin seeds, urad dal, curry leaves and red chilies. Fry them until dal turns slightly brown and turnoff the flame.
2. Finally, add tempering to the earlier blended chutney or pachadi which adds more flavor the chutney. Tasty putnala pappula pachadi is ready to serve.
Do try our peanut chutney recipe.
- 1 cup Pappulu / Roasted Chanadal
- 1/2 cup Fresh Coconut (chopped)
- 2or3 Green chillies
- 1 tbsp Salt
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Urad Dal
- 1 Dried Red Chilli
- 1 tsp Oil
- Take a frying pan and add a tbsp of oil. When heated, fry green chillies.
- When the green chillies are fried, add coconut and sauté for a minute or two and switch off the flame. Keep aside and allow them to cool.
- Add a cup of roasted chana dal, fried chilies, coconut, and salt to the blender and make a coarse powder.
- Add little water and blend to make it a little coarse or fine paste. Transfer the chutney to a bowl and keep aside.
- Now heat oil in the same frying pan and add mustard, cumin seeds when they splutter, add urad dal, curry leaves, and red chili. When the dal turns lightly brown switch off the flame.
- Add the seasoning to the chutney and mix well. Pappula pachadi is ready to serve. It goes well with dosa, idly, pongal, Upma, or pesarattu.