Coconut Podi Coconut and red chillies chutney This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Apr 2016 in Recipes Course New Update Main Ingredients Coconut , Sesame Seeds Cuisine Tamil Nadu Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Coconut Podi 1 1/2 cups Coconut grated 8 tablespoons Sesame Seeds 20 Whole dry red chilli sedeeded 1/4 cup Split black gram skinless (dhuli urad dal) 2 tablespoons Mustard seeds to taste Salt 1/2 teaspoon Asafoetida Method 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. Nutrition Info Calories 1902 Carbohydrates 51.1 Protein 21.8 Fat 178.7 Other Fiber 24.9gm #Asafoetida #Mustard seeds #Salt #Split black gram skinless (dhuli urad dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article