Kobbari Charu Recipe – Coconut Milk & Dal Sambar
Description:
Kobbari Chaaru, a beloved dish from the Telangana region, is an authentic sambar or rasam known for its delicate blend of coconut milk and roasted chana dal. This Coconut Milk & Dal Sambar boasts a silky smooth texture, enriched with the subtle sweetness of coconut milk and the mild heat of ground green chillies. The dish makes for an ideal lunch pairing, whether served with hot steamed rice and crispy fryum (Akki Peni sandige) or with soft Phulka (roti/chapati). Its high protein content makes it a nutritious choice for vegetarians. Experience the delightful balance of flavors with every spoonful!
Cuisine: South Indian Recipes
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coconut milk | 2-1/2 cups |
| Water | 1 cup |
| Roasted Gram Dal (Pottukadalai) | 1/4 cup |
| Green Chillies | 8, adjustable |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Curry leaves | A few |
| Salt | To taste |
| Coriander (Dhania) leaves | A few sprigs, chopped (optional) |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4g |
| Carbohydrates | 15g |
| Fat | 6g |
| Fiber | 2g |
| Sodium | 300mg |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
-
Prepare Coconut Milk:
- Begin by preparing fresh coconut milk. Scrape the white flesh from half of a freshly opened coconut and grind it in a blender using approximately 2 cups of water.
- Strain the mixture through a sieve to extract the coconut milk. Set this aside for later use.
-
-
Grind Roasted Gram Dal:
- Take the roasted chana dal (pottukadalai) and green chillies, then grind them into a smooth paste in a mixer, adding water as required to achieve the desired consistency.
- Once the paste is ready, set it aside until needed.
-
Temper Spices:
- Heat a Kadai (wok) or large pan over medium heat and add 1 teaspoon of oil.
- Once the oil is hot, add the mustard seeds, cumin seeds, and curry leaves. Allow them to splutter for a few seconds, releasing their aromatic flavors.
-
Cook the Base:
- To the tempering, add the turmeric powder and mix well. Then, pour in the water and the prepared coconut milk.
- Add salt to taste and bring the mixture to a boil. Stir occasionally to ensure even cooking.
-
Add Dal Paste:
- Once the coconut milk and water start boiling, stir in the ground dal paste, ensuring that no lumps form as you add the paste. Mix well to incorporate the paste into the liquid.
- Continue to cook the mixture, bringing it back to a gentle boil. The consistency should resemble kadhi at this point.
-
Finish and Serve:
- Finally, garnish the Kobbari Chaaru with freshly chopped coriander leaves (optional) for an added burst of flavor.
- Turn off the heat and your scrumptious Coconut Milk & Dal Sambar is ready to serve.
Serving Suggestions:
This delicious Kobbari Chaaru can be served hot with steamed rice and crispy fryum (Akki Peni sandige), or paired with soft and fluffy Phulka (Indian bread) for a complete and satisfying meal.
Tips:
- You can adjust the spice level by increasing or decreasing the number of green chillies as per your preference.
- For a richer taste, use freshly made coconut milk rather than canned, although canned coconut milk works fine in a pinch.
- If you prefer a thicker consistency, reduce the amount of water, or simmer the dish for a longer time to allow it to thicken naturally.
Enjoy this flavorful and wholesome South Indian dish that captures the essence of Telangana cuisine!
