Chutney powder (Chutney Podi)

This is brand new podi for me. This Coconut Chutney is the cook-along recipe that members of Kerala Kitchen are cooking together this month. I am not a big fan of coconut so I was bit skeptical but I vaguely remember tasting it when my colleague brought it during one of the biz trip. So I have decided to join the fun of cooking together. This Chutney Powder Recipe is inspired by Edible Garden.
grated coconut - 1 Cup
Ginger - 3/4 inch
Curry Leaves - 10
Urad dal / ulutham paruppu / uzhunnu parippu - 2 teaspoon
Black Pepper - 1/2 teaspoon
hing / asafoetida - a pinch
Tamarind - 1 marble size ball
Salt per tast
Dry red chillies -5-7
Small Onions / Shallots - 10 (sliced thinly)


In a heavy-bottomed pan, dry roast red chillies, ginger, shallots, urad dal, curry leaves, and pepper without any oil. Keep it aside
Dry roast coconut till it is darker in the color. Add other dry roasted ingredients. Use low flame for frying other wise it might get burnt. This will take about 10-15 mins. Keep flame low and stir continuously. When done switch off and let it cool down completely
Once cooled, powder as fine or coarse as you prefer and store in an airtight container.
This coconut chutney powder can be served with dosa, idli, rice, chapati, wheat dosa, etc.