Being born and brought up in the Northern part of India in a Sindhi family, our food is heavily influenced by the culinary cultures of the Rajputs, the Mughals, the Sikhs, and even the Arabs. When it comes to South Indian cuisine, I can safely say that my mother’s culinary skills and exposure were limited to idli, dosa, coconut chutney, and basic sambhar. Since she is very fond of South Indian food, every Tuesday being a vegetarian day in every Sindhi household, she used to joyously grind the idli batter, and my house used to linger with the smell of her spicy and tangy sambhar. However, one of my most enchanting memory of her putting up a nice south Indian meal was when she used to carefully desiccate fresh farm coconut and used to splutter the chutney with the tadka of urad dal, curry leaves and mustard seeds making my heart dance with joy and our special lunch extra scrumptious.
This is not Podi or Gunpower or one of the dry chutney power variants, you mix this water and make a paste out of this one, just like a proper chutney served with Dosa, Idli or Uthappam.
Times changed and I moved to Bangalore 6 years to welcome a new life in the corporate world less aware of the challenges of adapting to a new city with its different culture, language, food, and people. However, this city embraced me with its open arms, and least did I know that it would change my life forever and for good.
This city introduced me to my life partner who apparently is from Ooty and that’s where my culinary journey in exploring real South Indian cuisine began. We strongly wanted to familiarize ourselves with each other’s culture and food became the starting point of it.
My Mother in Law supported me in understanding the authentic recipes, the use of spices, and how flavors can be layered in even basic dishes. This chutney powder is her recipe which she happily agreed to share with me on one condition i.e. the utilization of the best of ingredients to ensure it is not compromised.
She gets her regular supply of fresh coconuts from a farm in Salem, Tamil Nadu which she dries carefully and desiccates to whip up this delectable coconut chutney. Starting from using the home dried coconuts to choosing the best of dry spices and even the homegrown curry leaves, everything which is used in this chutney powder is prepared with a lot of love and passion to pack a flavorful punch to your meals. The spice from authentic Byadagai chilli, tanginess from tamarind, the umami of organic garlic, and slight sweetness of coconut makes this distinctive from other podi’s and regular chutneys available.
With this chutney powder, I am sharing a part of my culinary culture for you to experience and enjoy it to its authentic self.
Desiccated coconut, Curry leaves, Cumin, Roasted chana dal, Byadgai chilli powder, Salt, Tamarind, Organic garlic powder, Kashmiri chilli, Urad dal, Asafoetida
3 months when kept in cool and dry place
Directions for use:
Make your favourite coconut chutney with 100% authentic taste – at home,
By just adding some warm water and enjoying it as a regular chutney.
To spice things up, sprinkle it over your steaming idlis and piping hot vadas and have the first-hand taste of it
In case this is not enough, mix it with little ghee and spread over your dosas to make original Mysore Masala style dosa and fulfil your cravings for South Indian food sitting at the comfort of your home 😀
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and Pincode.