Chutney Podi Recipe
Cutney Podi is a dry multipurpose chutney that adds a special taste to many foods like, Idly, Dosa, Dhirde, and so on. It also serves as a great meal accompaniment with roti or rice, and is a healthy replacement for any pickle. Try sprinkling on a toast of bread for an awesome taste!
- Split chick peas (Chana Dal) - 1 cup
- Black lentil (Urad dal) - 1/2 cup
- Dry coconut - 1/2 cup
- Sesame seeds - 1/4 cup
- Oil - 2 tbsp
- Asafoetida (Hing) - 1/4 tsp
- Fenugreek seeds (Methi seeds) - 1/2 tsp
- Raw peanuts - 1/2 cup
- Curry leaves - 1 & 1/2 cup
- Dry Tamarind - 1 tbsp
- Jaggerry - 1 tbsp
- Salt - To taste
- Red chili powder - To taste
- Dry roast the chana dal till it is pinkish brown in color.
- Dry roast the urad dal till it is pinkish brown in color.
- Mix the two dals and allow to cool a bit.
- Dry roast the sesame seeds and the dry coconut, separately, till light brown in color. Keep aside. Do not mix with the roasted dals.
- Add 2 tbsp oil in a pan and add asafoetida, fenugreek seeds, and raw peanuts. Stir fry till the fenugreek seeds and the peanuts become darker in color.
- Add the curry leaves and stir fry till the crackling noise stops. Now turn off the heat.
- Grind the chana dal and urad dal together into a coarse mixture.
- Now grind the rest of the roasted and stir fried ingredients -dry coconut, sesame seeds, asafoetida, fenugreek seeds, raw peanuts and curry leaves- together with dry tamarind, jaggerty, salt and red chili powder, into a coarse mixture.
- Now mix it with the dal mixture, and grind again into a finer but not too fine mixture.
- Mix well and store the chutney podi in an air tight container to preserve the freshness.
- Serve with any south Indian foods like Idli or Dosa or as an accompaniment to any meal with chapati or rice.