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 grand-mom. It's easy and can be prepared in 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.
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 grand mom 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.
- Curry leaves: Use fresh curry leaves for better aroma and taste.
- Cumin/jeera seed: I used plain cumin seeds, you can also use roasted cumin.
- Garlic: I love 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, 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.
- Peanut chutney powder
- Flax seeds chutney powder
- Chana Dal Chutney Powder
- Gun powder for dosa
- Fried gram/hurigadale chutney powder
- Curry leaves 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 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, 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 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.
Nutrition
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Anonymous says
loved this recipe,Thanks so much
bhavana says
Thank you very much