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Dry coconut chutney powder

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
Cook Time15 mins
Total Time20 mins
Course: Condiments
Cuisine: karnataka
Keyword: Condiments, Glutenfree
Author: Pavithra M Adiga


  • 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
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