Authentic Coconut Red Chilli Powder Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Red Chilli Powder Recipe – South Indian Spice Blend

Hey everyone! If you’ve ever wondered what gives South Indian cuisine that incredible depth of flavour, a big part of the secret lies in homemade spice blends. Today, I’m sharing one of my absolute favourites – a vibrant Coconut Red Chilli Powder. I first made this years ago, trying to recreate the flavours of a dosa I had on a trip to Kerala, and I’ve been perfecting it ever since! It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine.

Why You’ll Love This Recipe

This isn’t just any chilli powder. The combination of toasted coconut, fiery red chillies, and a hint of tang from tamarind creates a complex flavour profile that’s unlike anything you’ll find in a store-bought blend. It adds a beautiful warmth and subtle sweetness to everything from dosas and idlis to rice and chapati. Plus, making your own spice blends means you know exactly what’s going into your food – no hidden additives or preservatives!

Ingredients

Here’s what you’ll need to make about 2 cups of this flavourful powder:

• 2 cups grated coconut
• 15 dry red chillies
• 2 inch ginger, sliced
• 3 strands curry leaves
• 2 tsp urad dal (split black lentils)
• 1 tsp black pepper
• 0.5 cup shallots, sliced
• 0.5 tsp hing (asafoetida)
• 1 small piece tamarind
• 2 tsp salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Grated Coconut: Freshly grated coconut is key here. It really does have a different flavour than pre-grated. If you can, grate it yourself – it’s worth the effort!
• Red Chillies: The type of red chillies you use will impact the heat level. In South India, Byadagi chillies are popular for their vibrant colour and mild heat, while Guntur chillies pack a serious punch. Feel free to mix and match to your preference.
• Hing (Asafoetida): Don’t skip the hing! It adds a unique savoury depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. You can find it at Indian grocery stores or online.
• Tamarind: Use a good quality tamarind. A small, sour piece is all you need to balance the spice. If using tamarind paste, start with about 1 teaspoon and adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a heavy-bottomed pan on low flame. Add the grated coconut, dry red chillies, sliced ginger, sliced shallots, urad dal, curry leaves, and black pepper.
2. Now comes the patience part! Dry roast everything while stirring constantly. This is important to prevent burning.
3. Roast for 10-15 minutes, until the coconut turns a lovely dark brown and the red chillies glisten with a deeper colour. You’ll smell the amazing aroma building!
4. Turn off the heat and mix in the salt, hing, and tamarind. Let the mixture cool completely. It will become brittle and almost black as it cools.
5. Once cooled, grind the mixture to a fine or coarse powder using a blender or spice grinder. I like mine a little coarse for texture, but it’s totally up to you.

Expert Tips

• Low and Slow: Roasting on low heat is crucial. It develops the flavours without burning the spices.
• Stir, Stir, Stir: Seriously, don’t stop stirring! Especially with the coconut, it can burn easily.
• Cool Completely: Don’t even think about grinding it while it’s warm. It won’t grind properly and could damage your blender.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of red chillies for a milder powder, or add more for extra heat.
• Using Dried vs. Fresh Red Chillies: Both work! Dried chillies offer a more concentrated flavour, while fresh chillies add a brighter, fruitier note.
• Grind Texture – Fine vs. Coarse: A fine powder is great for blending into curries, while a coarse powder adds texture to dosas and idlis.
• Regional Variations: My friend’s mom, who’s from Tamil Nadu, adds a teaspoon of coriander seeds to her blend. It gives it a slightly different flavour profile. Kerala style often includes a pinch of turmeric for colour and added health benefits.

Serving Suggestions

This Coconut Red Chilli Powder is incredibly versatile! Here are a few of my favourite ways to use it:

• Sprinkle it over hot dosas and idlis with a little ghee.
• Mix it into rice for a flavourful side dish.
• Add a pinch to sambar or rasam for an extra kick.
• Use it as a seasoning for roasted vegetables.

Storage Instructions

Store your homemade powder in an airtight container in a cool, dark place. It should stay fresh for up to 3-4 months.

FAQs

Let’s answer some common questions:

• What is the shelf life of this powder? Properly stored, it will last for 3-4 months.
• Can I use pre-grated coconut? While fresh is best, pre-grated coconut will work in a pinch. Just be aware that the flavour won’t be quite as vibrant.
• What type of red chillies are best for this recipe? Byadagi chillies are great for colour and mild heat, while Guntur chillies are much spicier.
• Can this powder be made ahead of time and frozen? I don’t recommend freezing, as it can affect the flavour and texture.
• What is hing/asafoetida and where can I find it? Hing is a resin with a pungent smell, used for its digestive properties and unique flavour. You can find it at Indian grocery stores or online.
• Can I adjust the amount of tamarind? Absolutely! Start with a small piece and add more to taste.

Enjoy making this delicious and authentic South Indian spice blend! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!