Simple, practical, and full of everyday flavour, Dry Coconut Chutney Powder is a vegetarian Indian, South Indian side dish made with dry grated coconut, fried gram/putani/roasted channa dal/daliya, and red chili powder in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 8
  • Category: Side Dish
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup dry grated coconut
  • 2 tablespoons fried gram/putani/roasted channa dal/daliya
  • 1.5 tablespoons red chili powder (adjust as per your spice level)
  • 2 stalk curry leaves
  • 1 teaspoon cumin (jeera) seeds
  • 3 large garlic cloves (USA or 1.5 full bulb if it is Indian garlic)
  • 1/2 teaspoon jaggery
  • 1 small piece of tamarind
  • salt (as per your taste)

Method

  1. Heat a pan or Kadai, add curry leaves, and dry roast on medium flame until they turn dry and crispy. Cool Completely
  2. In the same pan, dry roast the dry grated coconut on low flame for 30 seconds until they turn very light brown. Transfer it to another plate. Cool completely.
  3. In a blender/mixer grinder, add all the ingredients mentioned in the ingredients section. Then, dry-grind it to make a coarse powder.
  4. Transfer it back to the plate, mix it well. Yields 1 cup of dry coconut chutney powder. Store it in an air-tight container.
  5. Serve kobbari chutney pudi with roti or chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.