Kobbari Charu Recipe – Coconut Milk & Dal Sambar
Dive into the heart of South Indian cuisine with this delightful Kobbari Charu, a creamy coconut milk and dal sambar that brings warmth and flavor to any lunch table. Rich in protein and bursting with aromatic spices, this dish is an exquisite balance of flavors and textures that is sure to impress your family and friends. Perfectly paired with steamed rice or soft phulkas, this recipe is both nourishing and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut milk | 2-1/2 cups |
| Water | 1 cup |
| Roasted gram dal (Pottukadalai) | 1/4 cup |
| Green chillies (adjustable) | 8 |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 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 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 8 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Fat | 12 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 0 mg |
| Sodium | Varies with salt |
Preparation Time
| Type | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 40 minutes |
| Total | 50 minutes |
Servings
| Servings | Amount |
|---|---|
| 4 |
Instructions
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Prepare the Coconut Milk: To start off, grab half of a freshly opened coconut and scrape the white flesh into a blender. Add approximately 2 cups of water to the blender and blend until smooth. Once blended, strain the mixture through a sieve to extract the luscious coconut milk, ensuring a smooth consistency.
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Make the Dal Paste: In a mixer, take the roasted gram dal and the adjustable green chillies. Add a little water as needed and grind to a fine paste. Set this aside for later use.
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Sauté the Spices: In a kadai (wok), heat the sunflower oil over medium heat. Once hot, add the mustard seeds and let them splutter for a few seconds. Then, add the cumin seeds and curry leaves, stirring until fragrant.
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Combine Ingredients: Next, add the turmeric powder to the sautéed spices and mix well. Pour in the prepared coconut milk along with the 1 cup of water and add salt to taste. Bring this mixture to a gentle boil, allowing the flavors to meld beautifully.
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Incorporate the Dal Paste: As soon as the mixture begins to boil, gradually stir in the ground dal paste. Ensure that you mix thoroughly to avoid any lumps. The texture should be smooth and creamy, reminiscent of a traditional kadhi.
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Final Touches: Allow the Kobbari Charu to boil once more, letting it thicken slightly. As a finishing touch, sprinkle freshly chopped coriander leaves on top, stirring them in to infuse their flavor into the dish.
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Serve: Your scrumptious Kobbari Charu (Coconut Milk & Dal Sambar) is now ready to be served! It pairs exceptionally well with steaming hot rice and can also be enjoyed with crispy fryums (Akki Peni sandige) or soft phulkas (Roti/Chapati).
This delectable dish not only offers a taste of home but also embodies the essence of South Indian culinary traditions. Each spoonful is a celebration of coconut and dal, inviting you to savor every bite. Enjoy your meal with family and friends, and don’t forget to share the love of cooking with those around you!
