Dry Coconut Chutney Powder Recipe

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 homemade chutney pudi or powder is very easy and a lifesaver.

I learned this Kobbari chutney pudi recipe from my grandmom. It's easy and can be prepared in under 15 minutes. Kobbari means 'dry coconut', and Pudi means 'powder' in Kannada.

Serve this coconut chutney pudi with hot steamed rice, ghee, and papad or spread on chapatis, dosas, parathas.

Dry Coconut Chutney Powder Ingredients

• Coconut powder: You will need dry grated coconut for this recipe. You can also use desiccated coconut.
• Roasted chana dal: also known as fried gram, daliya, putani, or kadle papu. My grandmom adds it, you can also substitute with roasted sesame seeds or peanuts.
• Red chili powder: adjust as per your spice level, or you can also dry roast red dry chilies and use them.
• Curry leaves: Use fresh curry leaves for better aroma and taste.
• Cumin/jeera seeds: I used plain cumin seeds, you can also use roasted cumin.
• Garlic: I love the garlic flavor in this podi. However, you can skip it and add ¼ teaspoon of asafoetida (hing) instead.
• Jaggery: it's optional, but gives a nice flavor.
• Tamarind: is added for tanginess.

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 the same pan, dry roast the dry grated coconut on low flame for 30 seconds until they turn very light brown. Transfer it to another plate. Cool completely.

In a blender/mixer grinder, add all the ingredients mentioned in the ingredients section. Then, dry-grind it using pulse mode and make it a coarse powder.

Transfer it back to the plate, and 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 chapati.

Tips & Variations

• You can store coconut chutney pudi for 15 days in a dry place in an airtight container and stay 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 the 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 chilies, OR you can use dry Kashmiri red chili powder to get nice red color.

More Chutney Powder Recipes

• Peanut chutney powder
• Flax seeds chutney powder
• Chana Dal Chutney Powder
• Gun powder for dosa
• Fried gram/hurigadale chutney powder
• Curry leaves chutney powder

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