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).
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. Preparing homemade chutney pudi is very easy and a lifesaver. You may also like my peanut chutney powder and flax seeds chutney powder.
Serve this dry coconut chutney pudi with hot steamed rice, homemade ghee, and papad, or spread it on chapatis, dosas, and 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 dried red 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 2 stalks of curry leaves, and dry roast on medium flame until they turn dry and crispy. Keep it aside and cool completely.
In the same pan, dry roast 1 cup of dry grated coconut on low flame for 30 seconds until it turns very light brown. Transfer it to another plate. Cool completely.
In a blender/mixer grinder, add all the ingredients:
- 2 tablespoons fried gram (putani)
- 1.5 tablespoons red chili powder
- 1 teaspoon cumin (jeera) seeds
- 3 garlic cloves
- 1 small piece of tamarind
- salt, as per your taste
- dry roasted curry leaves
- roasted dry coconut
Then, dry-grind it to make 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
- 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 seconds.
- Jaggery is optional, You can make spicy chutney powder without adding it too.
- My chutney powder is an 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 a nice red color.
Storage Suggestions
You can store dry coconut chutney pudi for 15 days in a dry place in an airtight container and stay fresh when refrigerating for 1 month.
More Chutney Powder Recipes
Dry Coconut Chutney Powder
Ingredients
- 1 cup dry grated coconut
- 2 tablespoons fried gram/putani/roasted channa dal/daliya
- 1.5 tablespoons 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
- 1 small piece of tamarind
- salt as per your taste
Instructions
- 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 to make 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 chapati.
Notes
- 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 seconds.
- 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.
Nutrition
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Anonymous
which blender would you recommend for making podis?
Bhavana Patil
I use Preeti Eco Plus mixer grinder and recommend it.
Anonymous
loved this recipe,Thanks so much
bhavana
Thank you very much