SPICY AND HOT CHUTNEY PUDI
HOT CHUTNEY PUDI (in Kannada)? Dear friends, HAVE YOU EVER TASTED IT?
Today I am going to tell you about a very tasty, spicy, and authentic CHUTNEY PUDI. which is also called CHUTNEY POWDER.
This is a dry Hot chutney pudi, which is made from dry roasted lentils (chana and urad dal), with some spices to give it a delicious taste. It is a perfect blend of basic tastes of salt, sweet, sour, and hot and chilly.
This powder is more familiar in South India and people make this chutney powder in different combinations of dals and spices, such as only Toor dal, only Chana dal, only Urad dal, Groundnuts, Flax seeds & Fried grams.
(You can find a few more in the link after this recipe).
A few fresh herbs used in chutney to give different flavors are- Curry leaves, fresh coriander leaves, mint leaves, Drumstick leaves, etc.
Uses of this SPICY AND HOT CHUTNEY PUDI are:-
- It is a dal powder and hence has a high amount of protein and so is very nutritious.
- It has very less salt, in comparison to pickles and so is safe for those who have High BP Problems.
- You can use it instead of pickles or mix it with Ghee, oil, curds, or plain water to make instant chutney.
- You can eat it with hot Rice and Ghee or Groundnut Oil.
- You can use this chutney powder as a spread on Hot DOSA(OPEN DOSA) or Sandwiches.
- You can easily carry it for the journey, as it has a long shelf life.
- You can convert an ordinary plain paratha or roti to a spicy roll, by applying Butter or Ghee and then sprinkling the SPICY CHUTNEY POWDER.
Friends, are you now eager to know its recipe?
Today I will be showing you one of Grandma’s recipes for CHUTNEY PUDI (POWDER)
Let us have a look at the ingredients needed for this SPICY CHUTNEY POWDER.
INGREDIENTS:-
- Chana dal- 1 measuring cup.
- Urad dal -1 measuring cup
- Dry coconut gratings-1 measuring cup
- Fresh or Dry Curry leaves-1 cup
- Dry Red Chilies- 15 (less hot-Bydagi, and 5 more hot-Guntur variety)
- Tamarind-7-9 pods.
- Jaggery-1 heaped tablespoon
- Salt-1 heaped teaspoon
- Asafoetida (thing):-1 peanut-sized
- Oil- 1 teaspoon
PREPARATIONS NEEDED FOR MAKING SPICY AND HOT CHUTNEY PUDI
- Measure the dals and keep them aside.
- Grate the dry coconut.
- Break the Red chilies into 2-3 pieces.
- Take the springs of Curry leaves and separate them from the stem. and measure.
- Clean the tamarind, removing the seeds if any, and the extra fibers.
- Break the jaggery into measurable-sized powder.
- Measure the Salt and keep it ready.
- Keep the Oil and Hing ready.
ROASTING OF THE INGREDIENTS
- Keep a thick-bottomed pan on low heat on the flame.
- Firstly add chana dal to it and dry roast.
- It will take around 4-5 mts to get roasted, changing its color and aroma.
- Now remove it on a plate
- In the same way, add urad dal and dry roast.
- It will also take about 3-4 mts to change its aroma and color.
- Remove on a plate.
- Now add I teaspoon of oil to the hot pan.
- As soon as it heats add broken Red chilies and saute.
- Also, add Asafoetida to it.
- Roast for about 1-2 mts.
- When the Red chilies become crispy and puff, remove them on a plate.
- Now to the same hot pan add curry leaves and tamarind.
- Roast for a minute or till the leaves become crispy, and remove it on a plate.
- At last, add the grated coconut and after a few seconds, put off the flame.
- Spread the grated coconut in the pan so that it absorbed the heat of the pan slowly and becomes crisp without burning.
note; All the roasting should be done on low flame, to give the best taste and aroma.
GRINDING METHOD TO MAKE CHUTNEY POWDER
- Cool all the ingredients.
- Now add all of the ingredients except, salt, jaggery, and Dry coconut in a Mixer-Grinder jar.
- Grind them all to a coarse powder giving gaps to avoid heating.
- Now add salt and jaggery and again grind.
- At last, add the roasted coconut and grind giving pulse. (giving a little pause while grinding)
TO MIX WELL AND GIVE GOOD COLOR YOU CAN USE MULTI MIX AT THE LAST STAGES.
SPICY, HOT, and YUMMY CHUTNEY POWDER IS ready to relish.
MAKE IT ONCE AND ENJOY IT FOR A LONG TIME, AS IT LASTS LONGER.
Store it in a glass jar (airtight) to restore its aroma and taste.
How was this? Enjoy with any dish you like.
Will you try?
Please try and let me know.
The link to other chutney powders you may be interested in are as follows;
The link to other chutney powders you may be interested in are as follows;
