One of my favorite accompaniments to dosai is chutney podi. It can be made ahead or even store-bought. While some brands are pretty good (my favorite is the coarsely ground kind from Grand Sweets, Chennai), I tasted this home-made version at my brother’s place and realised how addictive it tastes! It’s a recipe from my sister-in-law’s family. It’s super easy to make and can be stored up to two weeks. This podi does not require any sesame seed oil or ghee. You can have it as is, given that the copra is quite oily in itself.
Copra/Dry coconut – 2 cups, finely grated (see note)
Garlic – 1 pod
Dry red chillies – 12
Cumin seeds – 1 tsp
Roasted Split Gram – 1/2 cup
Salt to taste
- Blitz the copra in a food processor or grate finely and set aside
- In a pan, dry roast the cumin seeds; allow to cool
- In a pan, add a drop of vegetable oil and fry the dry red chillies; allow to cool
- Combine the cumin seeds, dry red chillies and the whole garlic (cloves separated but unpeeled) and blitz them in a blender along with salt
- Add the coconut and roasted split gram and blend again till the entire mixture is well-combined and ground well (it will not be a fine powder but a coarse one; ensure that everything is blitzed to as small a piece as possible)
- Store in an air-tight container
- Serve with dosai or idly
Note: I ground the copra in a food processer. And then ground it again even more finely in the mixer. If you do not have a food processor, you could grate it as finely as possible (exercise for the arms!) and then grind it in the mixer to get a finer powder. Another option is to slice the copra and then grind it in a mixer. Whatever works for you!