Karnataka Cuisine/ No Onion No Garlic/ South indian Cuisine

CHUTNEY PUDI / CHUTNEY POWDER / SPICED LENTILS POWDER – KARNATAKA STYLE …

Today’s post is one of those quiet essential items that would be stocked in almost all South Indian pantry’s.Yes im speaking about “Chutney pudi / powder” which everybody just loves at my place.Apart from chutneys and sambar, chutney powders are perfect accompaniment to almost all south indian breakfast items.Its a life saver on those busy mornings,lazy mornings,when you don’t have time/mood to prepare chutneys.For bachelors / for someone who stays away from home chutney pudi always tops the ” list of food items to be taken back” .

chutney powder

I know people who are not from South India might be wondering , what is Chutney pudi / powder? How do you eat it ?Chutney powder is basically a staple condiment like pickles, which is mixed with a liberal quantity of ghee/butter/coconut oil/sesame oil/curd and served as an accompaniment with Idly/Dosa/ any breakfast variety.So chutney powder can be called as dry chutney.There are tons of variations for chutney pudis and each one has a unique taste according to its preparation which varies from home to home and state to state..

Here i’m sharing with you all a traditional family recipe of basic chutney powder passed carefully from hand to hand.Its a simple recipe where in the lentils are coarsely powdered and spiced and flavored up making them taste spicy,sweet,sour and salty .Of course , they are easily available in stores, but i hope you spare few minutes to make them at home as  nothing can beat the healthy ,fresh aromatic ones prepared at home…


Print Recipe
CHUTNEY POWDER Yum
Course condiments
Cuisine south indian
Servings
Ingredients
To Seasoning
Course condiments
Cuisine south indian
Servings
Ingredients
To Seasoning
Instructions
  1. In a frying pan or kadai on medium low heat, dry roast chana dal until its aromatic and light red in color. Do not brown . Transfer it to a plate and allow to cool.
  2. In the same frying pan similarly dry roast , urad dal and tuvar dal separately till they are aromatic and light red in color. Transfer them to a plate and allow to cool. Keep all the dals separate.
  3. Next on a low flame in the same frying pan, dry roast kopra till they are little crisp. Transfer it into one more plate.
  4. Add a teaspoon of oil to the frying pan. Keep the flame on low and roast red chillies.Mid way, add curry leaves, and continue to roast , till both red chillies and curry leaves have turned crisp.Transfer them to the plate containing roasted kopra.
  5. Finally roast tamarind .Keep the flame on low and roast till they are crisp .Transfer it to the plate having red chillies. Allow everything to cool to room temperature.
  6. In a blender / mixer , coarsely grind each dal separately.Transfer them to a large mixing bowl.
  7. Next , transfer the mixture of red chillies, curry leaves,tamarind and kopra to the blender. Add salt and jaggery .Make a fine powder.Transfer the powder to the mixing bowl having coarse all dal powder.
  8. Prepare a tempering. Add oil to the kadai.When its hot, add mustard seeds. When it spluters add hing and haldi. Switch off the flame . Pour the tempering on the chutney powder. Mix well .Taste and adjust the seasoning if required.
  9. Lastly run, the hand mixed chutney powder in a mixer for 1 -2 rounds so that it gets mixed uniformly. That's it, tasty chutney powder bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.
  10. To serve mix a spoonful of chutney powder with a dash of ghee / butter /coconut oil/ sesame oil /curd and serve as an accompaniment for Idly /Dosa/Paniyaram/Karnataka style rotti/adai / even hot rice
Recipe Notes

NOTE :

  • Always store chutney powder in airtight container. See to it that water or moisture does not enter the container. Else they will. If stored properly, they stay best upto 6 months. No need refrigeration.
  • Roasting and grinding each dal separately is very important.Also roast them uniformly and well so that they chutney pudi tastes good and lasts longer.
  • In the above , i have used two types of red chillies , as one gives color and the other required spice.Together they compliment well .But you can use 1 type of red chilli too , whichever is available to you.
  • Instead of jaggery you can also use sugar.
  • You can also use tamarind powder if its available.

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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24 Comments

  • Reply
    Subha Bose
    January 17, 2014 at 12:54 pm

    Well explained my mom use to get this for me, I will try your version soon.

  • Reply
    Priya Anandakumar
    January 17, 2014 at 1:41 pm

    very flavorful and delicious chutney powder, love it…Pls remove the word verification, it is getting really hard…

  • Reply
    Shwetha Suresh
    January 17, 2014 at 2:09 pm

    Love chutney pudis…..very handy! nice combo with curd rice…

  • Reply
    Poornima Porchelvan
    January 17, 2014 at 2:15 pm

    Hi smitha, congrats; you won the prize for WTML event hosted by me.To collect the prize read the details in http://www.poornimacookbook.com/search/label/WTML%20Event%20Round%20Up.and contact gayathri.

  • Reply
    Linsy Patel
    January 17, 2014 at 2:16 pm

    looks spicy, love spicy perfect to go with my today’s dish.

  • Reply
    nandoos Kitchen
    January 17, 2014 at 2:42 pm

    Chutney podi looks good. You said it right. Best recipe for a lazy morning. But I would love to have it on all days. On-going event: South Indian cooking

  • Reply
    Sangeetha
    January 17, 2014 at 3:08 pm

    We make it similarly except the addition of coconut but coconut gives unique flavor and taste right? handy podi, a must in my pantry 🙂

  • Reply
    Sathya Priya
    January 17, 2014 at 7:01 pm

    Flavourful podi smitha .def a time saver in a busy day

  • Reply
    Smitha Kalluraya
    January 18, 2014 at 10:54 am

    ya addition of dry coconut takes it to a new level…

  • Reply
    Smitha Kalluraya
    January 18, 2014 at 10:55 am

    thx poornima for the info n choosing me as winner 🙂

  • Reply
    Smitha Kalluraya
    January 18, 2014 at 10:55 am

    Word verification ? i didnt get .. i ve nt added anything..

  • Reply
    thelady8home
    January 18, 2014 at 10:44 pm

    That is mouthwatering indeed!

  • Reply
    Happys Cook
    January 19, 2014 at 3:59 am

    perfectly made podi…. yummy

  • Reply
    Arti
    January 20, 2014 at 2:41 am

    wow! Looks tempting and very healthy, so easy to use once prepared too.

  • Reply
    Vidya Chandrahas
    January 20, 2014 at 8:23 am

    Simply awesome and its tempting…

  • Reply
    Chitra
    January 20, 2014 at 12:55 pm

    Sounds yummy.Will try sometime.

  • Reply
    gowtham venkateshan
    May 30, 2015 at 10:22 am

    Dhanyavaada Smitha 🙂

  • Reply
    Uma
    August 12, 2015 at 4:35 pm

    can u pls tell me glass and cup measurement

  • Reply
    Adithi Gururaja
    September 7, 2015 at 3:05 pm

    Very helpful thank you for sharing

  • Reply
    Anonymous
    September 11, 2015 at 12:42 pm

    Please answer Uma’s question of what a glass measurement is equivalent to? I would also like very much to know. Thank-you.

  • Reply
    Smitha Kalluraya
    September 14, 2015 at 4:43 am

    use any glass for measuring n use the same glass to measure all ingredients

  • Reply
    Tejaswini Kadam
    December 9, 2015 at 11:56 am

    Hi! I made the chutney pudi today and it was superb! Thanks a ton!

  • Reply
    Shoba rajasekhar
    April 19, 2016 at 12:27 pm

    Thanks for the recipe.i had made it accordingly and it was a big hit with my family. Now I have to make it once in every 15 days because it gets over very fast.

  • Reply
    suhasini
    June 22, 2016 at 6:26 am

    Wonderful chutney powder recipe .I can say perfect . Thank you very much for the recipe.

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