Coconut chutney powder is one of my favorite go-to spices, it’s versatile and I can use it between curries and even in sweet dishes. It has a slightly nutty taste with hint of sweetness, which makes it easy to incorporate into many different dishes. I’m not sure if you’ve ever had an Indian meal but I can tell you it’s addictive. I love coconut chutney my favorite of all the chutney’s. Its so simple and yet so amazing.
To Make Dry Coconut Chutney Powder | Copra Idli Podi
- Servings: makes more than 250gms
- Time: 25 mins
- Difficulty: Easy
What I Used –
- Chopped Dry Coconut, 1 cup (or one dry coconut ball)
- Urad Dal, ½ cup
- Chana Dal, ½ cup
- Dried Red Chillies, 15 – 20
- Tamarind, small marble sized ball
- Asafoetida, one generous pinch
- Salt, as required
How I Made –
- Dry roast the urad dal in a skillet until it turns golden. Transfer it to a plate. Chana dal should also be dry-roasted till golden brown and removed to a platter.
- Dry roast the red peppers in the same skillet for 3–4 minutes, or until the sides begin to turn a deep crimson color. Transfer it to a plate. Turn off the heat before adding the tamarind ball to the heated pan. Wait 3 to 4 minutes before moving it.
- Permit all of the ingredients to totally cool. Dry coconut should be chopped and blended till smooth or fine in a mixer jar. Transfer it to a basin. To make a smooth powder, combine the remaining ingredients, including the urad dal, chana dal, dried red chilies, asafoetida, tamarind, and salt. Rest it for two to three minutes.
- Add the coconut powder to the blender and pulse a few times to combine the ingredients.
- Keep the container airtight. when used with a dry spoon, remains fresh for about two weeks.
Stay Tuned To Know More About How I Used This Chutney Powder – Recipe Coming Up Soon! 🙂
Note –
- Dry coconut should be broken up into small bits and finely ground. They don’t need to be roasted or fried.
- If you don’t like the modest tanginess of the chutney powder, tamarind is optional. Grinding the tamarind is made simpler by heating it.
- To reduce the amount of smoke produced while dry roasting the red chillies, use a few drops of oil.
- Depending on your preferred level of spiciness, increase or decrease the red chilies.
- There is no need to be concerned. Dry coconut may release oil during blending.
chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi
easy chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi
Prep Time2 mins
Cook Time30 mins
CourseCondiment
Cuisinekerala
Servings1 box
INGREDIENTS
1x2x3x
- ▢2 cup coconut (grated)
- ▢¼ cup urad dal
- ▢7 dried red chilli
- ▢handful curry leaves
- ▢ball sized tamarind
- ▢pinch hing / asafoetida
- ▢½ tsp salt
INSTRUCTIONS
- First, add 2 cups of coconut to a big kadai and roast for 2–3 minutes over a medium temperature.
- now add 1/4 cup of urad dal, then roast it over a medium flame.
- roast until a minor color shift occurs.
- seven dried red chillies and a few curry leaves should also be added.
- Roast the coconut a little longer, until it gets a deep golden brown.
- After completely cooling, add to the blender.
- 12 tsp. salt, tamarind the size of a ball, and a pinch of hing.
- To make a coarse powder, pulse and combine.
- Enjoy chammanthi podi with idli and dosa, to finish.
chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi
easy chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi
Prep Time2 mins
Cook Time30 mins
CourseCondiment
Cuisinekerala
Servings1 box
INGREDIENTS
1x2x3x
- ▢2 cup coconut (grated)
- ▢¼ cup urad dal
- ▢7 dried red chilli
- ▢handful curry leaves
- ▢ball sized tamarind
- ▢pinch hing / asafoetida
- ▢½ tsp salt
INSTRUCTIONS
- First, toast 2 cups of coconut on a medium flame for 1-2 minutes in a big kadai.
- presently add 1/4 cup of urad dal and roast over medium heat.
- Roast until the color starts to fade.
- more curry leaves and 7 dried red chillies.
- Roasting the coconut further produces a deep golden brown color.
- Transfer to the blender after thoroughly cooling.
- Add one half teaspoon of salt, a tamarind the size of a ball, and one pinch of hing.
- To create a fine powder, pulse and combine.
- Last but not least, savor chammanthi podi with idli and dosa.
Instant Chutney Mix
Instant Chutney Mix – a blend made with dry roasted coconut, dal & spices, when mixed with water instantly turns into coconut chutney.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: Indian
Keyword: chutney, instant chutney, podi
Servings: 4
Ingredients
To saute & grind
- 1/2 cup Fresh Grated Coconut
- 1/4 cup Roasted gram
- 7 long Dry Red Chillies
- 4 cloves Garlic
- 1/2 tsp Cumin seeds
- 1/2 tsp Salt
- 1/2 tsp Oil
To temper
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 5 leaves Curry leaves
To make chutney
- 1/4 cup Water
Instructions
- In a pan, heat the oil.
- Garlic and dry red chilies should be sautéed for a few minutes, or until the chilies become crisp. (Small flame)
- Freshly shredded coconut should be added and sautéed until faintly golden.
- After extinguishing the flame, add the cumin seeds and toasted gram.
- Transfer right away to a plate, where it can finish cooling.
- Make a coarse powder by using a mixer. (Don’t grind for too long; just give it a few pulses.)
- Curry leaves and mustard are used to season oil.
- This tempering should be mixed with the dry chutney powder.
- Let it cool somewhat before storing it in an airtight container.
- Simply mix the chutney powder with water to make chutney. For a thicker or thinner consistency, adjust the amount of water used.
- Serve with dosa, upma, or idli!
Notes
Freshly grated coconut has a taste and texture similar to conventional coconut chutney and can be stored at room temperature for two weeks. Refrigerated storage extends life to one month.
Desiccated coconut has a slightly different flavor and can be stored at room temperature for two months. It remains fresh for six months when refrigerated.
Use warm water to combine chilled chutney powder when making chutney.
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
Ingredients
- ▢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
Instructions
- Dry roast the chana dal in a hot frying pan until they start to become golden. Put that aside.
- Urd dal should be added to the same pan and cooked over medium heat until browned. Set reserve this for grinding.
- Red chillies from Baydagi and Guntur should be dry-roasted until they start to blow up. Keep this for later.
- Curry leaves should be roasted till crunchy. Take it out, add the tamarind pieces, and cook them until they are dry. Set these apart.
- Remove asafoetida from heat when it has been somewhat warmed.
- Add dry coconut to the same heated pan and cook for a few seconds over medium heat until they are toasty.
- Combine the fried ingredients, then let them cool. To this mixture, add salt. These should be placed in a blender jar, coarsely ground, and then stored in airtight containers.
- Idli, dosa, or hot rice can be served with dry coconut chutney powder.
Notes
To suit your taste, adjust the salt and red pepper flakes. Additional sweetness can be given by introducing jaggery powder. I omitted from the recipe