Hurigadale Chutney Pudi

I usually sprinkle this chutney pudi on dosa, idli, bread toast, or eat as a side with jowar roti or chapati or quickly use it to thicken your curries and gravies. Today I am sharing my grandmom’s putani chutney pudi recipe, which is a simple version and she doesn’t add roasted dry coconut in this recipe, but you can add it, it will enhance the flavor.

Hurigadale Chutney Pudi Ingredients

Hurikadale (Roasted Chana Dal): also known as fried gram, daliya, putani, or kadle papu. This is the star ingredient in this recipe. Dry coconut (optional): You will need dry grated coconut for this recipe. You can also use desiccated coconut. Red chili powder: adjust as per your spice level, or you can also dry roast red dry chilies and use them. Garlic cloves: I love the garlic flavor in this podi. However, you can skip it and add ¼ teaspoon of asafoetida (hing) instead. Curry leaves: I use 1 stalk of curry leaves, you can increase if you like. Jaggery: it’s optional but gives a nice flavor. Tamarind: is added for tanginess.

How to Make Hurigadale Chutney Pudi

In a kadai or pan, add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool completely. Take all the above ingredients into a blender and blend them to make a dry, smooth powder. Transfer it back to the plate, and mix it well. Store it in an air-tight container. Serve Putani Chutney Pudi or fried gram chutney powder with roti or chapati.