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Blender/ Grinder is a very important appliance in my kitchen, I’m sure it is the same in most of the Indian kitchens. I can’t imagine idlis, dosas, chutneys or even ground masala for curries without a good blender/ grinder. 

My mom bought me an Indian blender when I got married almost 8 years ago, which has served us well all through these years. But it is slowly losing its power and we are thinking if it’s a better deal to buy a Vitamix or Blendtec blenders here in the US or get another Indian brand from back home. I would love to hear from people who own one of these powerful blenders: are they worth the cost and do they serve our Indian grinding needs?

So for the second day of BM# 24 under “Cooking with appliances” theme, the appliance I’m using today is a “Grinder/ Blender”. Actually my mom made both the dishes and all I did was click the pictures and enjoy the yummy food.

Menu for the day: Kobbari pachadi and Vankaya Karam petti kura with steamed white rice.

Kobbari Pachadi/ Coconut Chutney:

  • Servings: 46-serving
  • Time: 25 mins
  • Difficulty: easy
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  • Cuisine: andhra
  • Style of Preparation: Vegan
  • Course: condiments
  • Preparation Time: 20 mins
  • Cooking Time: 5 mins


1 cup Fresh Coconut – chopped
3 Green chilies
2 – 3 Dry Red chilies
1 tbsp Chana dal (senagapappu)
1 tbsp Urad dal (minapappu)
¼ tsp Fenugreek seeds (menthulu)
1 tsp Mustard seeds
¼ tsp Asafoetida (Inguva/ hing)
¼ tsp Turmeric
1 tbsp Tamarind pulp
to taste Salt
For Tempering:
1 tsp Mustard seeds
1 Red chili
8 Curry leaves


  1. Heat 1tbsp oil in a small saute pan. Add the dals, fenugreek seeds, mustard seeds, hing and fry till the seeds start to splutter and the dals turn golden. Add red chilies and green chilies, cook for 1 minute. Remove from the heat.
  2. When cool enough to handle, add all the other ingredients (coconut, tamarind, turmeric and salt) and grind into a paste of desired consistency. Some people like their chutney really smooth whereas some like it chunky, so grind the chutney adding enough water to get to the consistency you like. 

Enjoy with steamed rice, pongal, idlis, dosas or anything at all. It’s spicy, tangy and delicious. Remember a little goes a long way.

Vankaya Kaaram petti Kura/ Spicy Eggplant Curry:

Vankaya Kaaram petti Kura/ Spicy Eggplant Curry:

  • Servings: 4-serving
  • Time: 45 mins
  • Difficulty: easy
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  • Cuisine: andhra
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins


8 – 10 Eggplants – medium size (cut into long strips and soaked in lots of cold water)
1 tsp Mustard seeds
1 tsp Cumin seeds
8 Curry Leaves
to taste Salt
Spice Powder:
2 tbsp Chana dal (senagapappu)
2 tbsp Urad dal (minapappu)
2 tbsp Coriander Seeds
2 tsp Cumin seeds
½ tsp Fenugreek seeds
4 – 6 Dry red chili (depending on the level of spiciness you can handle)
2 – 3 tbsp Coconut – grated (dry or fresh) (optional)


  1. Make the Spice Powder: Heat 2tsp oil in a small saute pan, add all the ingredients listed under Spice powder and saute until the dals turn golden and it starts smelling fragrant. Remove from heat and let cool and then grind into a coarse powder. Keep aside.
  2. Heat 2tbsp oil in a large saute pan; add mustard and cumin seeds and once the seeds start to splutter, add curry leaves and the chopped eggplant pieces. Mix well; cover and cook until the veggie is completely cooked through, about 10 minutes., stirring occasionally so the bottom doesn’t stick or burn.
  3. Once eggplant is completely cooked, add the spice powder and salt. Cook for 2 more minutes. Serve with steamed rice, dal and coconut chutney for a complete meal.

Lets check out what my fellow marathoners have cooked today for BM# 24.

11 thoughts on “Coconut Chutney & Eggplant Curry”

  1. I cant live without pressure cooker and blender,its a must, even i brought two grinders from India.Chutney and eggplant curry looks fingerlicking and droolworthy.

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