3 November, 2016

AUTHENTIC CHUTNEY PUDI / CHUTNEY POWDER

Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh Tags:

This is an authentic chutney powder/pudi recipe of Karnataka, which we prepare since ages and can also be called as dry chutney. Later on all the different varieties of chutney powder existed. Chutney Pudi/Powder is a staple condiment in many south Indian house-hold… like Pickles & wet chutney. It is a ground mixture of dry roasted lentils,herbs & spices which has combined taste of spicy, sweet, sour and salty. It is an accompaniment , eaten in small quantities (like Pickle, chutney etc) to enhance the overall taste of items on your plate. In Karnataka, chutney pudi is mixed with steamed rice and little ghee (in small amount). Or combined with plain curd / yogurt and served as a dip with all types of rotis or rotti. It is also mixed with pufferd rice, beaten rice etc and served as evening snack.  There is nothing like homemade chutney Pudi. Below is the procedure to prepare the same.

       

Please do check      Palyada Pudi , Gojjina pudi/tangy curry masala powder , Kari yellu chutney pudi , Huruli chutney powder , curry leaves chutney powder , saarina pudi  , kharabath powder , Bisibelebath powder , menthyada hittu , Huli Pudi/Sambar Powder

 

 

        Ingredients :

  • Bengal gram/Chana dal/Kadalebele – 1 cup (heaped)
  • Black gram/Urad dal/Uddina bele – 1/2 cup
  • Dry Coconut flakes – 2 cups
  • Curry leaves – 1 cup (loosely packed)
  • Red chilli – 16 nos., byadigi (for colour) + 4 guntur (hot)
  • Tamarind – 1 small Lemon size
  • Jaggery – 2 tbsp
  • Rock Salt / salt – 1 tbsp or as per taste

 

        For tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Turmeric Powder – 1 tsp
  • Hing – 1/4 tsp

 

        PROCEDURE :

  • Dry roast all the ingredients, one by one on medium flame…. please don’t burn
  • Let it cool for sometime, then grind everything together to a coarse powder

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  • Prepare tempering using the ingredients under the heading ” for tempering”

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  • Pour it over the chutney powder and mix everything well

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  • Store it in a air tight container when cooled completely

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