Chutney Powders are essential condiments or accompaniments in a South Indian Kitchen. I grew up eating peanut chutney powder, flax seeds chutney powder in our house. It was available throughout the year at our home, in times of busy days, Chutney Pudi always comes in handy. Today I am sharing my friend Ramya’s Mom, i.e., Geeta Aunty’s recipe for Karnataka-style Chana Dal Chutney pudi/podi. We have been enjoying this condiment at her place, and finally, I am making it at our home. Chutney pudi is mostly served with South Indian tiffin items like Idli, Dosa, or hot steamed rice, Sambar, and Palya with some ghee. Try this Chutney powder at your home and tell me how it turned out.
Chutney Powder Ingredients
Lentils – Traditionally, two lentils, chana dal and split white urad dal, are used for the recipe. Dry Red Chilies – I have used a combination of byadagi and guntur red chilies. Byadagi dry red chilies are usually less spicy and give a nice red color to the podi. If you can’t find byadagi chilies, you may also use Kashmiri dry red chilies. Guntur red chilies are used for heat. So adjust the number of chilies according to your spice level. Curry Leaves: Use fresh curry leaves for better aroma and taste. Coconut: You need dry coconut for this recipe. I have used desiccated coconut. Tamarind: is added for tanginess. Jaggery: It gives a slight sweetness to the podi, so do not skip it. Oil: You can use any cooking oil to roast the ingredients.
How to Make Chana Dal Chutney Powder
Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool. Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool. Then add the dry or desiccated coconut and roast for a few seconds, and set aside on a plate to cool. Heat 2 teaspoons of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up, and curry leaves turn dry and crispy. Once done, turn off the flame and add tamarind, and salt. Mix well. Let it cool completely. Once the roasted ingredients are cooled, transfer them into a blender along with jaggery, hing, and blend it to a fine powder. Transfer it back to the plate, mix it well with your hand. Note: You can make it either fine or slightly coarse powder depending on your preference. This step is optional. For authentic Brahmin Style Chutney Powder, a tempering is prepared and mixed with the powder. Heat oil, add mustard seeds once they splutter, add asafoetida (hing), and turn off the flame. Next, pour the tempering into the prepared chutney powder and mix it well with your hand. Store it in an airtight container. Serve Karnataka-style chutney pudi with roti, chapati, rice, and dosa.
Serving Suggestions
Serve Kadle Bele Chutney Pudi recipe with hot steamed rice, idli, paniyaram (paddu) with a dollop of ghee. You can also sprinkle podi on Dosas, Uttapams, or Bread toast. I also like to pair this chutney powder with upma, lemon rice, and ven pongal.
Storage Suggestions
Store Dal Chutney powder fresh in an airtight container for up to 2 months at room temperature and in the refrigerator for a longer duration.
Tips & Variations
Yields 2 cups of chutney powder While roasting, you can also add 1 tablespoon of methi (fenugreek) seeds. Always roast the dals and other ingredients on a low flame, stirring them frequently. Otherwise, they may burn and taste bitter. Increase or decrease red chilies according to your preference.
More Chutney Powder Recipes
Peanut Chutney Powder/Shenga Chutney Pudi Curry Leaves Chutney Powder Dry Coconut Chutney Powder Flax Seeds Chutney Powder Fried gram/hurigadale chutney powder Gun powder for dosa/idli tawa fry
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