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Uchellu
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Uchellu Chutney Powder

Uchellu Chutney Powder (also known as Niger Seed Chutney Powder or Huchellu Pudi in Kannada) is a traditional North Karnataka condiment made from roasted niger seeds, spices, and lentils. It’s aromatic, nutty, and goes well with hot rice, idli, dosa, or even chapati with ghee or oil.
Course Chutney Powder
Cuisine Indian
Keyword Chutney Powder
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 10 People
Calories 300kcal

Equipment

  • 1 Kadai

Ingredients

  • 1 Cup Uchellu Niger seeds / Huchellu
  • 8-10 Pcs Dry red chilies – 8–10 adjust to taste
  • 2 tbsp Roasted gram dal hurigadale
  • 5-6 Cloves Garlic – 5–6 cloves optional
  • 1 Lemon Size Tamarind – small lemon-sized piece
  • 1 tbsp Jaggery optional, for balance
  • 1 tbsp Salt – to taste
  • 2-3 Strings Curry leaves – few optional
  • 1 tbsp Oil – 1 tsp for roasting

Instructions

  • Dry roast the uchellu on medium flame until it pops slightly and gives a nutty aroma. Keep aside to cool.
  • In the same pan, heat a tsp of oil and roast red chilies until crisp.
  • Add curry leaves (if using) and roast until they turn dry.
  • Let everything cool completely.
  • In a mixer jar, add roasted uchellu, red chilies, roasted gram dal, tamarind, salt, jaggery, and garlic.
  • Grind coarsely (not too fine).
  • Store in an airtight container.

Notes

🍽️ Serving Suggestions:

  • Mix with hot rice and a spoon of ghee or oil.
  • Sprinkle over idli or dosa with oil.
  • Tastes amazing with jolada rotti (sorghum flatbread).