Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine:Indian
Fresh Coconut Chutney Powder / Spice powder, is the next one in the queue, to join my Powder / Podi recipes collection. 🙂
As I told you earlier, every South Indian menu, be it breakfast or any meal, some podi / spice powder is a definite condiment. The Menthaku / Methi Leaves Chutney Powder that I made last month has vanished so quickly. Being a new podi recipe, we all loved it, especially my husband. 🙂
I had a halved fresh coconut lying in the fridge. Using one half of it, I made this spice powder, by adding few other basic ingredients to make this exotic powder that lasts fresh up to months together when stored rightly.
Why don’t you see how easy it is to make, how tasty it is and how to use it??…come on, read through 🙂
How to serve / use:
This spice mix is used as a condiment for South Indian breakfast recipes like Dosa, Idli, Upma, Uthappam, Ponganalu.
Next option would be to use this spice mix, for spicing up dry curries made with eggplant, potato, tindora/ivy gourd, sweet potato, okra, capsicum. All these curry recipes can be found here⇒ Curry / Koora / Stir Fry
Below pic shows dry curry recipe, where I have used this coconut spice mix. Full recipe>>> Vankaya Podi Koora / Eggplant Dry Curry (Air fryer, Stove top)
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Chutney Powder / Podi recipes here⇒ Powder / Podi
Breakfast recipes collection here⇒ Breakfast / Tiffin
Pachadi / Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Related Posts:
- Fresh Coconut Fudge / Burfi
- Pineapple & Coconut Salad / Chat
- Carrot-Coconut Laddoo / Sweet Treats
- Coconut & Almond Chutney / Kobbari & Badam Pachadi
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Ingredients:
- Fresh Coconut Pieces / Grated – 1 cup
- Urad Dal / Minappappu – half of ¼ cup
- Chana Dal / Senagapappu – half of ¼ cup
- Jeera / Whole Cumin – 1 tablespoon
- Dhaniya / Coriander Seeds – 1 tablespoon
- Salt – 2 teaspoons / as per taste
- Turmeric Powder – a pinch
- Dry Red Chillies / Yendu Mirchi – 20 (long size)
- Garlic Pods – 5 (optional)
Special Ingredients:
- Dry Red Chillies / Yendu Mirchi
- Garlic Pods (optional)
Step wise pics Procedure for ‘Fresh coconut chutney powder’:
- Get all the ingredients at one place.
- Put a frying pan on stove top under medium flame.
- Firstly, add the fresh coconut / pacchi kobbari pieces into the pan, dry roast them until they turn light brown in colour. And there is no wetness in any piece.
- Take the coconut pieces into a separate plate.
- Now, add the dry red chillies into the pan, roast them by stirring continuously, until they turn light brown in colour and you get a pleasant aroma.
- Take the roasted red chillies off the pan.
- Next, add all the chana dal, urad dal, jeera / cumin, dhaniya / coriander seeds, garlic pods (optional) to the pan and dry roast.
- Switch the flame off and let everything cool down.
- Transfer all the roasted ingredients into a spice blender.
- Add salt, turmeric powder as well and grind everything coarsely.
- Store the powder in an air-tight container. Done!!
Tips:
- Keep stirring continuously while dry roasting the ingredients. No multi-tasking please!
- Adjust the salt and spice as per your taste.
- Let the roasted ingredients cool completely and only then grind/blend. If not, the powder would be wet and would not have long shelf life.
- Always use a clean & dry spoon for serving.
- For longer shelf life, store it in an air-tight container at a cool dry place.
- It stays fresh up to 1-2 months. But can still be used up to 6 months.
Result:
- This, Fresh coconut chutney powder, serves as an excellent condiment with Indian breakfast recipes, like idli, dosa, uthappam, etc.
- And mainly, its used as a curry powder for spicing up any curry / stew / stir fry.
- We had this, Fresh coconut chutney powder, as a side with steamed plain rice topped with fresh homemade ghee / clarified butter. OMG! The taste so appeasing…give a try! 🙂
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Fresh Coconut Chutney Powder / Spice Mix
Equipment
- Blender/Grinder/Mixie.
Ingredients
- 1 cup Fresh Coconut Pieces / Grated / Shredded
- ⅛ cup Urad Dal / Minappappu
- ⅛ cup Chana Dal / Senagapappu
- 1 tablespoon Jeera / Whole Cumin
- 1 tablespoon Dhaniya / Coriander Seeds
- 2 teaspoons Salt (or as per taste)
- a pinch Turmeric Powder
- 20 count Dry Red Chillies / Yendu Mirchi (long size)
- 5 count Garlic Pods (optional)
Instructions
- Get all the ingredients at one place.
- Put a frying pan on stove top under medium flame.
- Firstly, add the fresh coconut / pacchi kobbari pieces into the pan, dry roast them until they turn light brown in colour. And there is no wetness in any piece.
- Take the coconut pieces into a separate plate.
- Now, add the dry red chillies into the pan, roast them by stirring continuously, until they turn light brown in colour and you get a pleasant aroma.
- Take the roasted red chillies off the pan.
- Next, add all the chana dal, urad dal, jeera / cumin, dhaniya / coriander seeds, garlic pods (optional) to the pan and dry roast.
- Switch the flame off and let everything cool down.
- Transfer all the roasted ingredients into a spice blender.
- Add salt, turmeric powder as well and grind everything coarsely.
- Store the powder in an air-tight container. Done!!
Notes
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Well presented 👍
Thanks a lot, Ramya! 🙂
This looks so delicious!
Thanks a lot, Bhavna ji! 🙂