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CHUTNEY POWDER

Smitha Kalluraya
Print Recipe Pin Recipe
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.