Dry coconut chutney powder
Pavithra M Adiga
Dry coconut chutney powder or kobbari chutney pudi is a famous condiment in most part of south India. Dry condiment served with idli and dosa. This is prepared using dry coconut and basic Indian spices
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.
Adjust salt and red chillies based on your taste. Jaggery powder can be added to give extra sweetness. I have not used in the recipe