April 1, 2008

Dry Chutney Powder/ Chutney Pudi


1 cup Chana dal/gram dal
2 cups Urad dal/ split black gram
4 tsp Til/ sesame seeds
15 inches of Dry Tamarind
(i used 15 pieces of 1 inch each, it becomes easier to count ;))
Jaggery (equivalent to tamarind taste; to set off) (i use approx 1/2 cup)
12 curry leaves
2 tsp Red chili powder (medium hot)
2 tsp oil
A pinch of asafetida


In the wok/pan:
1. Heat a wok, dry roast Chana dal till light brown in color and keep aside.
2. In the same wok, Dry roast urad dal till light brown and keep aside.
3. Then, Dry roast sesame seeds till they pop and keep them aside.
4. Heat oil, fry curry leaves and keep them aside.
5. Fry tamarind leaves along with asafetida and keep them aside.

In the grinder:
1. Grind tamarind, jaggery, curry leaves and til first.
2. Add Chana dal and grind coarsely.
3. Add udid dal and grind everythg to fine powder.
4. Add red chili powder and salt and grind again for 1 min.

1. Tamarind gets burnt easily. Fry only for 3-4 secs.
2. You can adjust the salt and red chili powder later if you think its less.
3. Grind the ingredients only after they cool down.

Other uses of chutney powder:
1. You can use it as an instant side dish for parathas/ Gundponglas/Dosas. Add 1 tbsp yogurt/buttermilk to 2-3 tsp of chutney powder and temper it with 1 tsp oil and 1/2 tsp mustard seeds.

2. Just like i had mentioned in one of my earlier posts called, menthedhittu/metkoot, you can also add this chutney powder to poha if it becomes too oily. This a handy tip if you have chutney powder at home.

3. Here's another quick snack :-
1 cup flatten rice
2 tsp oil
1/2 tsp red chilli powder
1 tsp Chutney pudi/menthedhittu
salt n sugar
1 tbsp buttermilk

Mix all the above ingredients and serve. No need to heat it.