Dry coconut chutney powder or kobbari chutney pudi is a famous condiment in most part of south India.
This is the recipe I follow from my mother’s kitchen and is the most basic recipe of chutney pudi that can be prepared by a beginner.
Dry condiment served with idli and dosa. This also goes well with hot rice and ghee, if to be vegan serve with any odourless oil.
This is a vegan recipe and glutenfree as well.
Few of the tips I follow while preparing dry coconut chutney powder
Dry roast the ingredients separately on hot pan. Each ingredient takes its own time, so do not mix them and fry as this leads to burning. Dry roasting the dal till they are golden gives nice aroma to chutney pudi.
Tamarind and curry leaves should be properly roasted, otherwise the moisture in these will shorten the lifespan of chutney pudi.
Adding jaggery is optional. This adds more sweetness to the chutney pudi. I have not added jaggery here, as we preferred less sweet. Adjust red chilies and salt as per taste.
Cool all the ingredients before grinding otherwise due to heat, the chutney powder becomes moist and the self life decreases. This chutney powder can be prepared either coarse or fine. We prefer coarse powder, giving the bite of dry coconut.
How to prepare dry coconut chutney powder
Dry roast chana dal and urd dal separately until they turn lightly golden. Keep this aside until they cool down.
Next dry roast two types of dry red chillies baydagi and guntur red chillies until they slightly puff up. Baydagi red chillies are lightly hot while guntur red chillies are very spicy. So this combination gives a perfect blend of spiciness to chutney powder. Keep this aside for cooling.
Roast curry leaves and tamarind pieces, until the moisture is removed completely. Slightly warm asafoetida and remove this from heat.
Next to the same hot pan add dry coconut, fry on medium heat for few seconds until they become warm. Mix all the fried ingredients, cool them. Add salt to this mixture. Transfer these into a blender jar, coarsely powder them and store in air tight containers. Now this is ready to be served with dosa, idli, hot rice with ghee or any oil.
There are other condiments like pickles, cooking masala on blog do check the recipes
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Dry coconut chutney powder
- Chana dal or kadale bele – 2 tbsp
- Urd dal or uddina bele – 2 tbsp
- Baydagi red chilli -4 no
- Guntur red chilli – 2 no
- Curry leaves – 10-12 leaves
- Tamarind piece – 1 tbsp
- Asafoetida or hing – ¼ tsp
- Dry coconut or kobbari – 2 cups
- Salt as per taste
- Heat a frying pan, dry roast chana dal until they turn slightly golden. Keep this aside.
- To the same pan add urd dal and fry until they are golden on medium heat. Keep this aside for grinding.
- Dry roast baydagi and guntur red chillies until they slightly puff up. Later keep this aside.
- Roast curry leaves until they turn crisp. Remove this and add tamarind pieces, fry until they become dry. Keep these aside.
- Slightly warm asafoetida and remove this from heat.
- To the same hot pan add dry coconut, fry on medium heat for few seconds until they become warm.
- Mix all the fried ingredients, cool them. Add salt to this mixture. Transfer these into a blender jar, coarsely powder them and store in air tight containers.
- Dry coconut chutney powder is ready to be served with idli, dosa or hot rice.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.