Hot with a hint of tang and sweetness, chutney powder is a life saver when you are in no mood to make chutney or sabzi to go with idli dosa….
Like Pudina chutney, chutney pudi is also a must have at any point of time.
10 to 15 – Byadgi chilly (dry red chilly)
1/2 cup – Urad dal
1/2 cup – Chana dal
2 tbsp – toor dal
2 tbsp – tamarind
1/4 cup – Curry leaves
1 tbsp – Jaggery
1/2 cup – Grated dry coconut
Salt to taste
A pinch of hing
A drop of oil
Dry roast chana dal, urad dal , toor dal in a kadhai seperately till they are aromatic and turn light gold. Transfer it onto a plate and spread.
Dry roast curry leaves till loses moisture and gets crisp. Transfer it over the roasted dals.
Dry roast the dry coconut till it crisps up and transfer it to the plate.
Now add a drop of oil to the kadhai and roast the chilly till they crisp up and loses the raw smell. Transfer it onto the plate.
Switch of the gas and spread the tamarind in the hot kadhai. It will crisp up.
Once the mixture cools, add the rest of the ingredients and grind it to a coarse powder.
It will taste a little sharp and hot for a couple of days. But itll settle down…