Wednesday, April 18, 2012

Chutney Powder/Chutney Pudi

This is one which can be had with so many kinds of food like dose, upit, rasam rice, chapathi, plain hot rice.

Preparation time - 5 mins
Cook time - 20 mins

Measurements & Ingredients:
  • Channa dal(Kadale bele/bengal gram) - 1/2 cup(medium sized cup)
  • Urad dal(uddina bele/black gram) - 1/2 cup(medium sixed cup)
  • grated dry coconut - 1 big handful
  • dry red chillies - spicy(guntur) - 3 & non spicy(byadige) - 5
  • Tamarind - lemon sized
  • salt to taste
  • jaggery - 1-2 cups depending on the sweetness you want
  • pinch of asafoetida
For tempering:
  • 4-5 tspns oil
  • 3/4 tspn mustard seeds
  • pinch of asafoetida
  • few coriander leaves - chopped
  • few curry leaves - chopped

Fry urad dal & channa dal separate with a few drops of oil until it turns golden brown.  Fry dry coconut without oil.  The colour need not change but just roast it for 1-2 mins.
Fry red chillies with a few drops of oil.  Let all the ingredients cool down.  Make a powder out of these in a mixer/blender.  It should be a coarse powder and not a fine one.  Take out the powder into a wide container leaving some in the blender jar.  To this add
the tamarind(make
sure to de-seed it) and the
jaggery(which is made into
pieces or grated).  Blend it
again and mix this with the
remaining powder, add salt
and mix well.

In a small pan or laddle, heat oil.  Once heated, add mustard seeds, coriander leaves, curry leaves and asafoetida(hing).  Add this tempering to the powder and mix it well.  Leave the powder open until it fully cools down and then store it in an air-tight container.

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