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Indians and their love for chutney is undeniable! What makes it different is the fact that each of the different types of chutneys bring heaps of flavour to the food without much of effort. If you happen to ever visit an Indian restaurant or a household you would be served with teeny tiny bits of blobs of chutneys of various colors. Yes various colors because its not just one of them there are more than 2000 types of chutneys maybe.

Chutneys by Spice Trip with Paulami

Coconut Podi

But not all chutneys need to be wet. This chutney features in South Indian household as their lifeline. There is no denying that this comes to rescue when there is no fresh coconut for a chutney and many a times this is a great companion with just ghee and rice.

This dry chutney can be made in advance and stored upto a month in the refrigerator and can be best eaten with a tsp or two of piping hot ghee or oil along with the chutney.

Make yours and let me know what you think of it. Also coming up with more such dry chutney ideas in the future posts. Without forgetting to mention, all chutneys are generally vegan and glutenfree (like this one is).

Chutneys by Spice Trip with Paulami

Coconut Podi

Print Recipe
Dry Coconut Chutney (Thengai Podi) Yum
  1. Roast the dry chilli, urad dal and chana daal until light brown. You can do this with 1/2 tsp of coconut oil if desired. (I prefer mine without it).
  2. Transfer the content to a plate and allow it to cool at room temperature.
  3. Roast grated coconut and garlic for a minute over low flame in the same pan without oil. Turn off the flame and transfer this to the same plate and let it cool.
  4. Grind all roasted ingredients with salt into a powder using grinder. I use the coffee grinder (ofcourse I dont grind coffee using the same apparatus).
  5. Make this into a coarse texture and not a fine powder (as we would be eating it with idly and dosa as a chutney and not as a spice in curries.
  6. This chutney needs to be served with a tsp of ghee or oil with idli, dosa or uttapams.
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