29 November, 2022

Indian gooseberry chutney powder |

Posted in : DIABETIC FRIENDLY RECIPES, HOME MADE MASALA POWDER/PUDIGALU/KARNATAKA (BENGALURU) STYLE SPICE POWDER on November 29, 2022 by : Divya Suresh Tags: AMLA, amla chutney Powder, amla chutney Pudi, AMLA/INDIAN GOOSEBERRY, BREAKFAST, chutney powder, CHUTNEY PUDI, diabetic friendly, healthy, medicinal, nutritious, Winter special

Amla chutney powder | ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ ಪುಡಿ

I am really very glad to have created this chutney powder recipe, which is prepared using amla or Indian gooseberry. Its not like nobody does this chutney powder, but I have created this in my own way to suit our requirements and also different people prepare this in different ways.

I have added some good amount of grated amla by replacing the tamarind we use in this recipe. And it turned out as per my expectation and I definitely have that satisfaction of feeding my family with some great health benefits

Chutney Pudi/Powder is a staple condiment in many south Indian house-hold… like Pickles & wet chutney. This is a ground dry mixture of dry roasted lentils, herbs & spices, considerably more amount of dry coconut, small amount of both jaggery and tamarind (here I have put amla to get that sourness) and thus has the combined taste of spice, sweet, sour and salt

We eat chutney pudi mixed with cooked rice and little ghee (in small amount). Or combined with plain curd/yogurt and served as a dip to go with all types of flat breads or rotti. It is also mixed with puffed rice, beaten rice/rice flakes etc and served as evening snack

Ingredients : measuring cup used – 200 ml

Spilt bengal gram/Chana dal/Kadalebele – 1 cup
Split black gram/Urad dal/Uddina bele – 1/2 cup
Grated dry Coconut – 2 cups (use grater with big holes)
Curry leaves – 1 cup (loosely packed)
Turmeric Powder – 1 tsp
Red chilli – 20 nos., byadigi (for colour)
Guntur red chili (hot) – 6 to 8 OR 1 tbsp of hot red chili Powder
Grated amla – 2 cups (grate them in a grater with big holes)
Jaggery – 3 tbsp
Rock Salt / salt – 1&1/4 tbsp or as per taste

For tempering :

Oil – 1 tbsp
Mustard seeds – 1 tsp
Hing – 1/4 tsp

PROCEDURE :

Spread the grated amla in a baking tray and microwave it for 12 to 14 minutes, to completely remove the moisture in it. Do not forget to take out the tray and stir the amla once in 2 minutes
OR you can roast the grated amla on the stove in a Pan/Karahi itself until crisp

Dry roast bengal gram, black gram, dry coconut, red chilies until all the moisture is evaporated and turns light brown in a heated pan
Also add the microwaved amla to the same Pan and roast it again further for a couple of minutes or until amla turns crisp or you can sun dry amla

Let everything cool down completely, then transfer everything into a mixie jar along with turmeric powder, jaggery and salt and grind into a slightly coarse powder

Remove to a wide bowl or plate, let the mixture cool down completely again, meanwhile prepare the tempering using the ingredients listed below the heading ‘for tempering’, when it cools down pour it on the amla chutney powder mix and mix everything well