Chutney Powder Recipe / Karnataka Style Chutney Podi Recipe / Karnataka Style Chutney Pudi Recipe / Gunpowder Recipe / Kadle Bele Chutney Pudi Recipe

 

Chutney Pudi

Ingredients

Channa dal - 1/2 cup

Urad dal - 1/2 cup

Dry coconut / Kopparai - 1 cup

Red chilly - 6

Kashmiri red chilly / Byadagi chilly - 8

Salt to taste

Tamarind - a large grape size

Jaggery - 1/2 tsp

Curry leaves - few

Tempering

Coconut - 3 tsp

Mustard - 1 tsp

Hing - 1/8 tsp

Method

Dry roast channa dal and urad dal separately till color changes, transfer to a plate.

Add a drop of coconut oil and fry both the red chilies till they puff up remove to a plate.

Add coconut and roast till slightly colour changes switch off the stove and add curry leaves.

Cool all the ingredients and transfer to a mixie jar, add salt, jaggery and tamarind. 

Grind to a semi smooth powder , transfer to a bowl.

Heat oil in a pan and temper it with hing and mustard seeds, pour it into the chutney pudi mix till combined. Store it in a clean jar in fridge.

Enjoy with Idli or Dosa!

Note:

If you are making it in small quantity keep it at room temperature otherwise to retain the freshness of the pudi keep it in fridge.

For Version 2 click HERE

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