No oil coconut chutney podi/Powder is really a lip smacking one compared our usual south indian coconut chutney.The highlight is it will remain fresh upto one month ,so just prepare it in bulk and store it in an airtight container and use it whenever required.It save a lot of time ,isn’t it?
Dry roasting coconut will actually helps to increase it’s shelf life.Always use a very clean and dry spoon while serving chutney as an accompaniment for South Indian breakfasts.
Some people don’t like the flavor tamarind ,you can skip it if you dont want to give a tangy flavor.I personally like it’s flavor ,so a small piece tamarind was added while grinding.
Grated coconut-2 cups
Dry red chillies-10
Curry leaves -1 cup
Tamarind -small sized
- To begin with dry roast coconut for 4-5 minutes in a low to medium flame .
- Once it’s colour changes and coconut becomes aromatic ,Switch off the flame and let it cool well.
- In the same pan ,dry roast chillies and curry leaves separately.
- Once all the ingredients reaches room temperature, powder them using a blender .
- While blending add few more ingredients which will enhance the flavor of chutney podi (tamarind, salt, asafoetida ).
- Blend everything together and make a coarse powder out of it.
- Transfer into an airtight container ,serve it whenever you required using a dry ,clean spoon.
- This will remain fresh upto one month.
- Best to be served along with Dosa ,Idli ,Uthappam etc
Dry coconut chutney powder is a perfect combination to serve along with Idli
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