Tirumala Tirupati Annadanam Temple Special Coconut Chutney

5.0 AVERAGE

Tirumala Tirupati Annadanam Temple Special Coconut Chutney This divine chutney is served daily as part of the nithya annadanam (daily free meal) at the renowned Tirigonda Vengamamba Annadanam Complex atop the Tirumala Hills.

Fresh coconut is shallow-fried until golden, then blended with roasted dry red chillies, soaked tamarind, and lightly fried raw Bengal gram (chana dal) into a smooth chutney.

At first glance, it might look like a regular coconut chutney. But the taste of this Tirumala Temple Special Coconut Chutney is truly unique and unforgettable. Serve it with hot rice and a dollop of ghee — the flavor is divine.

This chutney also stays fresh for 4–5 days when stored in the refrigerator.

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Tips

Fresh Coconut:

At Tirumala, this chutney is prepared in hundreds of kilos, so they deep-fry fresh coconut pieces in oil until golden brown. To replicate that authentic taste, I too fried the coconut in oil. You can add a little extra oil and fry the coconut pieces until deep golden.
Even when fried until crisp like fritters (garelu), coconut doesn't absorb too much oil. Frying the coconut like this gives the chutney a longer shelf life.

Tirumala Tirupati Annadanam Temple Special Coconut Chutney - Recipe Video

Tirumala Tirupati Annadanam Temple Special Coconut Chutney

Prasadam | vegetarian

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 6

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

Ingredients:
200 grams Fresh coconut pieces
18-20 Dry Red chillies
2 tbsp Raw Bengal Gram (Chana dal)
Tamarind – Lemon-sized
Salt – As required
For Tempering:
2 tsp Oil
1 tsp Mustard Seeds
½ tsp Cumin Seeds
2 pinches Asafoetida
Curry Leaves – a few
¼ tsp Turmeric Powder

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Instructions

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Heat oil in a pan and fry the fresh coconut pieces until golden brown. Remove and place them in a strainer to drain the excess oil.
In the same oil, roast chana dal until golden, then roast dry red chillies until they puff up and release aroma.
Grind the fried ingredients along with soaked tamarind, salt, and a little water into a coarse, thick chutney.
For tempering, heat oil, add mustard and cumin seeds, and let them splutter. Add curry leaves, asafoetida, and turmeric.
Pour this tempering over the chutney, mix well, and remove from heat.