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” .

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…

CHUTNEY POWDER

Smitha Kalluraya

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Course condiments

Cuisine south indian

Ingredients

 

• 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

Instructions

 

• 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

Notes

• 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.