Dry Coconut Chutney Powder (Kobbari Chutney Pudi)

by Trans Chef

Kobbari Chutney Pudi, or Dry Coconut Chutney Powder, is something I’ve only recently (6-7 years) discovered through an ex-partner. From time to time, his family would send these lovely little care packages brimming with sweet and spicy treats from home (I’m not sure why I never told him this, but it’s one of my fondest memories of him smiling like a 5-year-old with a pocket full of mango bites and Pokémon cards). It was the first time I smelled such an interesting mix of sweet, spicy, and buttery aromas. It had me hooked on learning to cook Indian food after years of only eating the typical dishes you’d find in American “Indian” restaurants in the early 2000s. I say “Indian” like this because a lot of the restaurants American’s call “Indian” are Pakistani and/or Sri Lankan (with the same flavor profiles and slight differences in cooking methods and ingredients).

One of my favorite treats his mom would send was a spicy coconut powder, otherwise known as “Kobbari Chutney Pudi” (or “नारियल की चटनी पाउडर”) that, when mixed with warm rice, was one of the most magical things I’d had in my mouth in a VERY long time (I took a break from cooking before transitioning. I call that period the dark ages).

After we split a while back I decided it was high time to learn to create this amazingly lovely little powerhouse of flavor so I could enjoy is whenever the mood hits. Plus share it with the world! 🙂

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