CHUTNEY PUDI

CHUTNEY PUDI

In the South of India where we make idlis and dosas frequently for breakfast the use of Chutney Powders or Chutney Pudis (as they are locally called) as accompaniments for them is very common.

These days the modern consumer, at least in the urban areas, more often than not buys off the shelf Chutney Powders available in all department stores. I assume they do this mainly to save time and effort. However, there was a time when in most houses people made these Chutney Pudis themselves at home. The houses wafted with the aroma of the pudis being made. I remember we as children used to hang around the kitchen to grab a sample while the Pudi was being made.

There are many types of Chutney Pudis; the one made with Peanuts, Curry Leaves come most readily to mind but we also make using Garlic, Fenugreek etc etc. Elsewhere in this blog, you can find the recipes for Karibeva Chutney or Chutney Pudi made with Curry Leaves and Peanut & Garlic Chutney.

Today's recipe is for Chutney Pudi made with Dried Coconut or Copra, Chana Dal, Urad Dal, and spices. The measurements given yielded me with 2 cups of Chutney Pudi.

We usually have this Chutney Pudi along with ghee/oil as an accompaniment for idli/dosa etc.

Ingredients:-

• Copra or Dried Coconut, grated, 3/4 cup
• Byadgi Dried Red Chillies, 12-14, or to taste
• Chana Dal, (Bengal Gram), 1/2 cup
• Urad Dal, ( Black Gram Dal), 1/4 cup
• Mustard Seeds, 1/4 tsp
• Hing, (Asafoetida Powder), 1/2 tsp
• Tamarind, 1/4 cup, torn into pieces
• Curry Leaves, 1/4 cup
• Haldi (Turmeric) Powder, 1/4 tsp
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1/2 tbsp

Method:-

Firstly, in a thick-bottomed kadhai dry roast the chana dal on medium flame for about 6-8 minutes stirring continuously till it changes colour and becomes slightly golden. Keep aside

Separately, in the same kadhai dry roast the urad dal on medium flame for about 5-6 minutes stirring continuously till it changes colour and becomes slightly golden. Keep aside.
Allow the dry roasted dals to cool, then grind them together in the pulse mode in a mixer jar to a coarse powder. Keep aside
Next, dry roast the copra or grated dry coconut lightly for a couple of minutes stirring continuously and keep aside
Heat oil in the kadhai and on medium heat add the mustard seeds

When the mustard seeds splutter add the asafoetida powder, saute for a few seconds then add the Byadgi Red Chillies, tamarind pieces, curry leaves and turmeric powder
Saute this for about 3 minutes stirring continuously
Allow this to cool and transfer to mixer jar and grind this to a fine powder
To this, add the coarsely powdered dals; grated jaggery; salt to taste, and roasted dry coconut and once again grind to blend them well
Allow the Chutney Pudi to cool and store it in air tight containers