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Chutney-Pudi
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5 from 1 vote

Chutney Pudi

Brahmin-style chutney powder
Course Chutney Powder
Cuisine Indian
Keyword Chutney Powder
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10 pax
Calories 150kcal
Author Santhosh Venkatesha
Cost $10

Equipment

  • 1 Iron Kadai For Dry Roast
  • 1 Mixer For making powder

Ingredients

  • 1 Cup Chana Dal (split chickpeas)
  • 1/2 Cup Urad Dal (split black gram)
  • 50 Gms Byadagi / Kashmiri Red Dry Chilli
  • 20 Gms Tamarind
  • 1 tbsp Asafoetida (hing)
  • 2 tbsp Rock Salt
  • 2 Cup Dried Coconut ( Kobari )

Instructions

  • Heat a pan on medium-low heat and dry roast the urad dal and chana dal separately until they turn golden brown. Stir frequently to ensure they roast evenly.
  • In the same pan, add a teaspoon of oil and roast the dried red chilies until they become aromatic. Ensure not to burn them.
  • Dry roast dry Coconut until it turns slightly golden.
  • Once the roasted ingredients cool down, transfer them to a blender or a food processor.
  • Add the tamarind, asafoetida, and salt to the roasted ingredients in the blender or food processor.
  • Grind the mixture into a coarse powder. You can make it as coarse as it is my preference.
  • Let the chutney powder cool completely before storing it in an airtight container.

Notes

Chutney-Pudi
Chutney-Pudi