Coconut Podi Recipe - Coconut and red chillies chutney

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut(नारियल), Sesame oil (til oil)(तिल का तेल)

Cuisine : TamilNadu

Course : Pickle Jams Chutneys

Coconut Podi

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Coconut Podi checkout Coconut Chutney , Kadale Chutney , Coconut Sambol , Coconut Achari Chutney . You can also find more Pickle Jams Chutneys recipes like Jackfruit Pickle, Pickled Cucumber, Apricot Chutney, Tomato Ketchup. Or try out these recipes from TamilNadu Cuisine like Kosumali, Pepper Rasam, Keerai Vada, Kuzhi Paniyaram.

Coconut Podi Recipe - How to make Coconut Podi


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy


  • Coconut grated1 1/2 cups

  • Sesame oil (til oil) 8 tablespoons

  • Whole dry red chilli sedeeded 20

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Mustard seeds 2 tablespoons

  • Salt to taste

  • Asafoetida 1/2 teaspoon


Step 1

Heat four tablespoons of oil and sauté coconut to a reddish brown colour and cool. Remove stems of red chillies. Heat the remaining oil and fry urad dal, red chillies and mustard seeds separately. Remove and cool. Mix all the ingredients and grind to a coarse powder. Cool and store in a dry airtight bottle.

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