Dry Coconut Chutney Powder or kobbari chutney pudi recipe is a flavorful breakfast side dish prepared using dry coconut, fried gram, red chili powder, curry leaves, garlic, tamarind, jaggery and salt in Karnataka (South India).
Preparing home made chutney pudi or powder is very easy and is a life saver too.
I learnt this Kobbari chutney pudi recipe from my grand-mom, its easy and can be prepared under 15 minutes. Kobbari means 'dry coconut', Pudi means 'powder' in Kannada.
Serve this coconut chutney pudi with hot steamed rice, ghee and papad or spread on chapatis, dosas, parathas.
Ingredients
- dry grated coconut powder
- fried gram/putani/roasted channa dal/daliya
- Red chili powder adjust as per your spice level
- Curry leaves
- cumin/jeera seed
- Garlic cloves
- Jaggery
- Tamarind
- Salt as per your taste
How to make Dry Coconut Chutney Powder
Heat a pan or kadai add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool Completely.
In same pan ,dry roast dry grated coconut on low flame for 30 secs till you they turn very light brown in color. Transfer it to another plate.Cool completely.
In a blender/Mixer grinder add all the ingredients mentioned in the ingredients section. Dry grind it using pulse mode and make it a coarse powder.
Transfer it back to the plate, mix it well. Yields 1 cup of dry coconut chutney powder. Store it in an air tight container. Serve kobbari chutney pudi with roti or chapathi.
Tips & Variations
- You can store coconut chutney pudi for 15 days in a dry place in an airtight container and stays fresh when refrigerating for 1 month.
- Make sure you cool down roasted dry coconut powder before blending else may release oil while blending. You can also use desiccated coconut instead of dry coconut.
- You can dry roast curry leaves in microwave for 90-120 secs.
- Jaggery is optional, You can make spicy chutney powder without adding it too.
- My chutney powder is extra red color because i used freshly made red chili powder from byadagi chillies OR you can use dry kashmiri red chilli powder to get nice red color.
More Chutney Powder Recipes
- Peanut chutney powder/shenga chutney pudi
- Flax seeds chutney powder
- gun powder for dosa/idli tawa fry
- Fried gram/hurigadale chutney powder
Dry Coconut Chutney Powder
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup dry grated coconut powder
- 2 tablespoon fried gram/putani/roasted channa dal/daliya
- 1.5 tablespoon Red chili powder adjust as per your spice level
- 2 stalk Curry leaves
- 1 teaspoon cumin (jeera) seeds
- 3 large Garlic cloves USA or 1.5 full bulb if it is Indian garlic
- ½ teaspoon Jaggery
- little Tamarind
- Salt as per your taste
Instructions
- Heat a pan or kadhai add curry leaves and dry roast on medium flame until they turn dry and crispy.Cool Completely.
- In same pan ,dry roast dry grated coconut on low flame for 30 secs till you they turn very light brown in color. Transfer it to another plate.cool completely.
- In a blender/Mixer grinder add all the ingredients mentioned in the ingredients section.
- Dry grind it using pulse mode and make it a coarse powder.
- Transfer it back to the plate, mix it well.Yields 1 cup of dry coconut chutney powder.
- Store it in an air tight container. Serve it with roti or chapathi.
Notes
- You can store it for 15 days in a dry place in an airtight container and stays fresh when refrigerating for 1 month.
- Make sure you cool down roasted dry coconut powder before blending else may release oil while blending.You can also use desiccated coconut instead of dry coconut.
- You can dry roast curry leaves in microwave for 90-120 secs.
- Jaggery is optional ,You can make spicy chutney powder without adding it too.
- My chutney powder is extra red color because i used freshly made red chili powder from byadagi chillies OR you can use dry kashmiri red chilli powder to get nice red color.
Nutrition
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Anonymous says
loved this recipe,Thanks so much
bhavana says
Thank you very much