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” .
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…
- 1 cup Urad Dal black gram
- 1 cup Chana Dal Bengal Gram
- 1/4 cup Tuvar Dal/split pigeon peas, (optional)
- 1 cup Grated Kopra / Dried coconut
- 1 cup Dried Red Chilli, spicy variety (Guntur)
- 1 1/2 cups Dried Red Chilli, Byadgi / kashmiri ( gives deep red color and comparatively mild)
- 1 cup Curry Leaves
- big lemon size Tamarind, cut to small pieces
- Jaggery, Small piece
- 1 tsp Mustard
- 1 tsp Haldi turmeric
- 1 tsp Hing /Asafoetida
- 2 - 4 tbsp sunflower oil /Coconut Oil
- 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.
- 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.
- Next on a low flame in the same frying pan, dry roast kopra till they are little crisp. Transfer it into one more plate.
- 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.
- 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.
- In a blender / mixer , coarsely grind each dal separately.Transfer them to a large mixing bowl.
- 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.
- 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.
- 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.
- 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
- 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.