Couple of weeks back, I suddenly wanted to make dry coconut chutney powder at home. I have to confess that I do have these kind of cravings out of nowhere. As it happened, we were at the super market and I got home a big piece of dry coconut or copra. Immediately I set out to make the chutney powder, basically following my gut instincts. My dad helped me in chopping the copra/dry coconut powder into small pieces and Amma was with me helping me roast the ingredients. Yes, we involve ourselves as a family in our cooking stunts 😀 This is one of the easiest side dishes that would go well with South Indian breakfast recipes as well as with rotis. With just few ingredients, I had half a dabba full of chutney powder which is almost getting over now! Talks about how good it turned out, isnt it? This is the first time I wanted to add some tamarind to my chutney powder as I felt that the coconut and tanginess would go together. It was a big hit, as expected. My next chutney powder recipe is calling out to me now 😀
To make Dry Coconut Chutney Powder | Copra Idli Podi
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 –
1. In a pan, dry roast urad dal until golden brown. Remove it on to a plate. Dry roast chana dal until golden brown and remove it onto a plate as well.
2. In the same pan, dry roast the red chillies for 3-4 mins until the sides of it start to turn deep red. Remove it on to a plate. Switch off the heat and add the ball of tamarind to the hot pan. Let it stay there for 3-4 mins.
3. Let all the ingredients cool down completely. In a mixer jar, add chopped dry coconut and blend until smooth/fine. Remove it on to a bowl. Blend rest of the ingredients – urad dal, chana dal, dried red chillies, asafoetida, tamarind and salt into a smooth powder. Let it rest for 2-3 mins.
4. Add the powdered coconut into the blender and pulse for few moments until everything is mixed well.
5. Store in an airtight container. Stays fresh for about two weeks when a dry spoon is used.
Stay tuned to know more about how I used this chutney powder – recipe coming up soon! 🙂
- Chop the dry cocnut into small pieces and grind it fine. No need to roast or fry them.
- Tamarind is optional if you don’t like the slight tanginess to the chutney powder. Heating the tamarind helps in easy grinding.
- Can use a few drops of oil while dry roasting the red chillies to avoid excessive smoke.
- Increase/decrease the number of red chillies as per spice preferences.
- Dry coconut can release oil while blending – no need to worry.