How to make Coconut Podi Recipe - Coconut and red chillies chutney

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut ( नारियल ) , Sesame Seeds

Cuisine : Tamil Nadu

Course : Pickles, 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.

You can also find more Pickles, Jams & Chutneys recipes like Coconut Podi, Methia Keri, Melon And Mustard Pickle, Grated Mango Garlic Pickle. Or try out these recipes from Tamil Nadu Cuisine like Coconut Chutney, Potato Filling for Masala Dosa, Sambhar, Vedanayagam Muttai.

Coconut Podi Recipe Card

Coconut Podi

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Coconut Podi

  • Coconut grated 1 1/2 cups

  • Sesame Seeds 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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