Dry Podi/Chutney- you need this weekend.

For breakfast, nothing matches HOT & FRESHLY steamed Idli, specially, when it pairs with Dry chutney/podi. This dry chutney is surely going to make your heart go ummmm mm. Whenever I am not sure what I want to eat, IK I want IDLI with chutneys. You can simply make this and store this upto 3 months. Or you can carry it on travels and it is perfect with even just hot rice and ghee.

What is Chutney Powder?

Dry Chutney Powder is also known as Chutney Pudi or Podi’s which is the quintessential condiment in a South Indian kitchen. These chutneys make a great accompaniment to any meal, adding a unique taste and aroma.

In most traditional meals, there is always a spoon or two of this spicy chutney pudi along with pickle and salad. It tastes great when mixed with oil or curd.

If you’re a South Indian lover, you definitely got to save this one:

INGREDIENTS:

1/4th cup Urad Dal
1/4th cup Toor Dal (You can also use Chana Dal instead)
7 to 8 Kashmiri Red Chillies
1 tablespoon Cumin Seeds
8 to10 Curry Leaves
1/4 teaspoon Hing
1/2 cup Roasted Gram
4-5 cloves of garlic (chopped)
1 teaspoon Salt
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder

How to Make Chana Dal Chutney Powder

1. Cook garlic on low flame until is golden brown in color. Cook until it turns crispy.

2. Heat pan/skillet and dry roast 1/4th cup urad dal and 1/4th cup toor dal on a medium-low flame. And add on 8-10 curry leaves.

3. Then, add 1 tablespoon Cumin Seeds and 1/4 teaspoon Hing. Allow it to roast for about 2-3 minutes on low flame.

4. Add dry red chilies with half cup of chana dal and saute till the red chilies puff up and curry leaves turn dry and crispy.

5. Roast untill the dal smells nutty and changes its color (about 4-5 minutes). Once done turn off the flame and let it cool completely.

6. Once the roasted ingredients are cooled, transfer them into a blender along with cooked garlic, salt, red chili powder, and turmeric powder. Blend it to a fine powder.

Note: You can make it either fine or slightly coarse powder depending on your preference.

7. Store it in an airtight container. Serve chutney pudi with hot steamed idli, roti, chapati, rice, and dosa.

PRO TIP: Allow all the dry roasted ingredients to cool completely before grinding.

Do you want to see this recipe in action? Check out the action video.

So, how did you like the dry chutney/podi recipe? And when are you going to try or tell your mom to try? Comment in the box below!

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