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Chutney Pudi is a delicious and yummy mix of spiced lentils.
Pudi is powder in Kannada and this chutney pudi is exactly as my mum made it.
Tastes yum chutney pudi with chapatti, bread and ghee, in Hachid avalikki are my favourite way of eating this yummy powder. It was a great lifesaver in the hostel we used it to pep up the vegetables up.
This chutney pudi is had with a meal as a condiment, dry, with yoghurt/curds or with oil.
Dry roasting on a low flame is crucial in making of this chutney and it does not need any refrigeration. Take care to use dry spoons to dole out what amount you need.
The main ingredients used are chana daal,urid daal, dry coconut or chopra, groundnuts, red chillies, curry leaves.
The other pudi or dry chutney that I have tried are Sunflower Seed and Garlic Chutney, Curry Leaves Chutney, Lasun Chutney or Garlic Chutney, Agshi Pudi or Flax Seed Powder, Gurellu Pudi or Niger Seed Powder. Try them all they make the flavours of the meal pop up.
The making of chutney pudi is simple here are the ingredients you will need.
Karnataka Style Chatni Pudi/ Chutney Powder/Spiced Lentil Powder
- Serves: 2 big bowls
- Preparation time: 15 minutes
- Cooking Time: 30 minutes
- 1 cup chana daal, heaped
- 1 cup urid daal levelled
- ¼ cup ground nuts
- 1 dry coconut/khobra
- 1 tablespoon til
- 10-15 Dry chillies (Badgi)
- or ⅛ cup chilli powder (as per taste)
- 2 teaspoon asafoetida
- 8-10 sprigs of curry leaves
- Tamarind a small ball
- Jaggery (optional)
- Dry roast chana dal on low flame till reddish in colour. Cool and grind coarsely.
- Dry roast urid dal on low flame till reddish in colour. Cool and grind coarsely.
- Dry roast ground nuts.
- Add til, they will splutter.
- Add curry leaves, then add dry coconut, if you are using dry chillies now is the time to add them.
- Roast on low flame till the coconut is reddish and you get a nice aroma.
- Add the tamarind.
- Add the red chilli powder after you switch off the flame and keep stirring till all the ingredients are well coated.
- Grind the above mixture with jaggery and salt after it cools a bit.
- Mix with the dry powders.
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