Tuesday, 19 March 2019

Garlic Coconut Chutney powder/ Bellulli Kobbari chutney pudi

Having any chutney powder in your pantry becomes handy as it goes well with rice or any south Indian breakfast! Today I am sharing a flavourful chutney powder recipe with garlic & coconut. A spoon of this chutney powder makes your lunch tasty; it goes great with rice & ghee or even with rice & curds. The recipe I am sharing today is the one which I learnt from my Mother.
Check here for the recipe of Moringa/ drumstick leaves Chutney powder.

Garlic Coconut Chutney powder

Preparation time: 20 minutes
Frying time: 15 minutes
Ingredients:
Garlic pods/ bulbs – 8-10 (about ½- ¾ cup of garlic cloves)
Dry coconut/ Kobbari – 1 small (1 cup finely chopped dry coconut)
Dry red chillies (Kumte/ Byadagi) – 10-12, Adjust to taste, choose less spiced ones
Salt – 1 tsp (to taste)
Tamarind powder – 1 tsp, if not available, then use normal tamarind
Coconut oil – 2 tsp

Method:
  • Peel garlic cloves and keep aside.
  • Slice dry coconut thinly and chop as good as possible.
  • Now, take a pan fry ingredients one by one. Start with chopped coconut, fry until brown. When done, spread it on a plate to cool down.
  • Fry peeled garlic cloves with few drops of oil. Take out from the heat when they turn brown and let it sit with the roasted coconut.
  • Now fry red chillies with remaining coconut oil until it leaves a nice aroma & chillies turn crisp.
  • Allow everything to come to room temperature.
  • On cooling, take all the fried ingredients, salt & tamarind in a dry mixer jar. Powder them fine and allow cooling as it becomes bit hot on powdering.
  • Store this chutney powder in an airtight container. I recommend refrigeration for longer storage time.
Notes:
  • Optionally you can add fistful of curry leaves roasted while making this chutney powder.
Bellulli Kobbari chutney pudi

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