29 November, 2022
Indian gooseberry chutney powder |
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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
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- 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
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- 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
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- 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
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