Pickles,Jam & Chutney powder


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…


Smitha Kalluraya
Course condiments
Cuisine south indian


  • 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
  • Salt

To Seasoning

  • 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.

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  • 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
    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
    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
    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
    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
    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
    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
    June 22, 2016 at 6:26 am

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

  • Reply
    Manjula Harpanahalli
    February 26, 2017 at 4:11 pm

    This Chutney pudi is a must in every Kannadiga household 🙂 Thanks for sharing Smita!

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