Authentic Urad Dal & Coconut Chutney Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Coconut Chutney Recipe – South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a vibrant, flavourful Urad Dal & Coconut Chutney. This isn’t just a condiment; it’s a little piece of South India, packed with incredible aromas and tastes. I first learned to make this from my grandmother, and honestly, it instantly elevates any meal. It’s surprisingly easy to make, and the aroma while roasting the spices is just heavenly!

Why You’ll Love This Recipe

This chutney powder (or podhi as we call it at home) is a staple in many South Indian kitchens. It’s incredibly versatile – perfect with rice and ghee, a fantastic accompaniment to idli and dosa, or even sprinkled over roti for a flavour boost. It’s also a great way to add a little spice and texture to your meals. Plus, it keeps well, so you can make a batch and enjoy it for weeks!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup grated coconut (approximately 150g)
• 0.25 cup urad dal (approximately 60g)
• 7-8 dry red chilies (adjust to your spice preference)
• Salt as needed (start with 1 tsp and adjust)
• 1 pinch asafoetida (hing)
• 2 tsp oil

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Urad Dal: The Heart of South Indian Flavor

Urad dal (split black lentils) is the star here. It gives the chutney its characteristic nutty flavour and lovely texture. Make sure you use good quality urad dal – it should be plump and evenly coloured.

Dry Red Chilies: Spice Level & Variety

The number of chilies determines the heat, so feel free to adjust! I usually use Byadagi chilies for a vibrant colour and mild heat, but you can use any dried red chilies you prefer. Remember to remove the seeds if you want to reduce the spice.

Grated Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and aroma. However, desiccated coconut works well in a pinch – just make sure it’s unsweetened. About ¾ cup of desiccated coconut will substitute for 1 cup grated.

Asafoetida (Hing): A Unique Digestive Aid

Asafoetida has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked. It’s also known for its digestive properties – a little goes a long way!

Oil: Choosing the Right Oil for Roasting

Any neutral-flavored oil will work for roasting – I usually use sunflower or vegetable oil. You don’t need a lot, just enough to prevent the dal from sticking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the urad dal and roast, stirring constantly, until it turns golden brown. This takes about 5-7 minutes. Don’t walk away – it burns easily!
2. Transfer the roasted dal to a plate to cool. In the same pan, dry roast the red chilies until they become crisp and slightly fragrant. This should only take a minute or two.
3. Now, add the grated coconut to the pan and dry roast until it’s evenly golden. Keep stirring to prevent burning. This will take around 5-8 minutes.
4. Quickly sauté the salt and asafoetida in the residual heat of the pan for about 30 seconds. This helps to remove any moisture and enhances the flavour.
5. Let everything cool completely. This is super important! Warm ingredients will result in a sticky chutney powder.
6. Once cooled, grind the roasted dal, chilies, coconut, salt, and asafoetida into a coarse powder. You can use a spice grinder, a blender, or even a traditional stone grinder (ammikal).
7. Spread the mixture on a large plate for about 20 minutes to release any remaining heat.
8. Finally, store the chutney powder in an airtight container.

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling steps! It prevents clumping and ensures a longer shelf life.
• Coarse Grind: A coarse grind is traditional, but you can adjust the texture to your liking.
• Taste Test: Always taste and adjust the salt and spice levels before storing.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce the number of red chilies for a milder flavour, or add more for extra heat. My friend, Priya, loves to add a couple of Guntur chilies for a serious kick!
• Regional Variations – Tamil Nadu vs. Kerala Style: In Tamil Nadu, you might find this chutney powder with a touch of tamarind for a tangy flavour. Kerala versions often include curry leaves during the roasting process.
• Festival Adaptations – Serving with Pongal: This chutney powder is amazing with Pongal during Makar Sankranti. It adds a wonderful depth of flavour to the dish.

Serving Suggestions

This chutney powder is incredibly versatile! Here are a few ideas:

• With hot rice and a dollop of ghee – a classic combination!
• As a side dish with idli, dosa, or vada.
• Sprinkled over roti or paratha.
• Mixed with yogurt for a quick and flavourful dip.

Storage Instructions

Store the chutney powder in an airtight container in a cool, dry place. It will stay fresh for up to 2-3 months.

FAQs

What is the shelf life of this chutney powder?

Properly stored, it should last for 2-3 months.

Can I use a food processor instead of a traditional grinder?

Yes, a food processor works fine, but be careful not to over-process it – you want a coarse texture.

What if I don’t have asafoetida? Is there a substitute?

While nothing quite replicates the flavour of asafoetida, you can try a pinch of garlic powder or onion powder as a substitute.

Can I adjust the number of red chilies to control the heat?

Absolutely! Start with fewer chilies and add more to taste.

How can I tell if the chutney powder is properly cooled before storing?

The mixture should be completely cool to the touch. If it feels even slightly warm, spread it out on a plate for a bit longer.