Kobri chatni pudi/dry coconut chatni pudi Recipe

Cooking Directions

• STEP 1.Dry roast the dried coconut in a pan until it turns golden brown and aromatic.
• STEP 2.In the same pan, dry roast the lentils, red chilies, and curry leaves until they become crisp.
• STEP 3.Allow the roasted ingredients to cool down and then grind them into a fine powder along with tamarind, salt, and asafoetida.
• STEP 4.Store the chatni pudi in an airtight container and use it as a dip, spread, or seasoning as desired.

Cooking Tips

• Make sure to roast the coconut and lentils on low heat to prevent burning.
• You can adjust the spiciness of the chatni pudi by adding more or fewer red chilies.
• For a variation, you can add roasted peanuts or sesame seeds to the mixture for extra flavor and texture.

Storage and Serving

• Store the kobri chatni pudi in an airtight container in a cool and dry place.
• It can be stored for up to 2 months.
• Serve the chatni pudi with dosa, idli, vada, or use it as a seasoning for curries, rice, or snacks.