Saturday, July 30, 2011

Chutney Pudi

Chutney Pudi

Channa dal - 1 cup
Urad dal - 3/4 cup
Dry chillies - 2 hand ful / 250 grm (50-50 mixture of Byadige menasina kai / guntur menasinkai)
Curry leaves - 2 hand ful
Tamarind - one hand ful (or as per taste)
Dry coconut - 1 cup (Grated)
Hing - 1/2 tspn
Salt to taste
Jaggery - 1/2 cup (finely crushed)

1) Dry roast Channa dal and urad dal separately till golden brown on medium flame and keep aside.
2) Next, dry roast Dry chillies and blend it to a course powder and keep aside.
3) Now, Dry roast Curry leaves and tamarind separately and keep aside.
4) Now, take a broad vessel mix roasted channa dal, urad dal, Chilli powder (Use as per your taste).
5) To this, add tamarind, salt to taste, curry leaves and hing and mix all of these ingredients well.
6) Now, blend this mixture to a course powder and keep aside.  
7) Roast Dry coconut to slight brown colour and blend it to a course powder separately.
8) To this add the above made mixture and blend all together, now add salt and jaggery and keep aside.
9) Take a small pan to this add 2 tspn oil and wait till oil is hot. Once hot, switch off the stove, add 1/2 tspn of turmeric and pour the oil on the chutney powder and give it a good mix.
10) This powder can be stored in the air tight container for few months and will be excellent to eat with hot rice with some ghee, or Idlis or dosas or even chapati.


1 comment:

rekha said...

Hi Madhavi,
Thank u so much for ur chutney powder receipe, i tried it this receipe it was so good thank u so much.
Srini & Rekha.