Dry-Coconut-Chutney-Pudi
Dry-Coconut-Chutney-Pudi, Can be used for Idly, Dosa, Hot Rice...!
Servings 10
Equipment
- 1 Iron Kadai for Fry
- 1 Mixer for grinding
Ingredients
- 1 Cup Grated dry coconut copra – 1 cup
- 2 tbsp Chana dal Bengal gram – 2 tbsp
- 2 tbsp Urad dal split black gram – 2 tbsp
- 8-10 Dried red chilies Byadagi less spice, Guntur for more spice
- 1 round Tamarind – small lemon-sized ball
- 1 tbsp Jaggery optional, for a slight sweetness
- 1 3-4 clove Garlic optional
- 2 String Curry leaves
- 1 tbsp Mustard seeds
- ¼ tbsp Asafoetida hing – ¼ tsp
- 1½ tbsp Salt – to taste
- 2 tbsp Coconut Oil
Instructions
- Dry roast the lentils:Heat a pan on medium flame, add chana dal and urad dal, and roast until golden brown. Transfer to a plate and let it cool.
- Roast red chilies and curry leaves:In the same pan, add a few drops of oil, roast the dried red chilies until crispy, and then add curry leaves for a few seconds until they turn slightly crisp. Remove and set aside.
- Roast the dry coconut:Now add the grated dry coconut to the pan and roast on low flame until it turns light golden and aromatic. Be careful not to burn it. Set aside to cool.
- Tempering with garlic and mustard seeds:Heat the remaining oil in the pan, add mustard seeds and let them splutter. Then, add garlic (if using) and fry until golden. Add asafoetida and switch off the flame.
- Combine all ingredients:Once everything cools, combine the roasted lentils, coconut, red chilies, curry leaves, tamarind, jaggery, and salt in a blender. Pulse to make a coarse powder. Avoid grinding it too fine—chutney pudi is meant to have some texture.
- Store:Transfer the chutney pudi to an airtight container. It stays fresh for a few weeks at room temperature and longer if refrigerated
Notes
Transfer the chutney pudi to an airtight container. It stays fresh for a few weeks at room temperature and longer if refrigerated.