Sunday, December 13, 2009

On the Chutney Pudi trail..

This chutney pudi is my family's All time favorite. Previously it used to be hand pound. But we have long since given up this method because domestics these days are no game for it. Now we resort to the good old blender. This pudi goes well with almost all breakfast dishes.
Pudi & curds is a good combination for onion roti or chapathi. Chutney pudi anna which comprises of hot rice mixed with this pudi & pickles & ghee is everyone's delight.
Need I say more .......enjoy the superlative !


Chutney dal ( roasted Bengal gram dal)- 2 cups
Copra - 1 cup , grated- 1 cup
Red chilly powder - 4 tbsps
Salt - to taste
Turmeric Powder - 1/4 tsp
Hing - a pinch
Tamarind - ping pong size ball , made into pieces
Jaggery - 1 1/2 tbsp
Curry leaves - 3/4 cup, loosely filled
For tempering-
Oil - 2 tbsps
Mustard, hing, curry leaves


Dry grind the chutney dal first & keep aside.
Dry grind the rest of the ingredients coarsely.
Mix both & run in the blender for briefly.
Crackle the mustard etc in the oil , reduce the fire & stir in the powder for sometime.
Put off the fire & allow to cool in the pan. Later fill into the bottle.


If using garlic, grind it along with the masala.
A handful of chopped coriander can be added into the finished chutney powder & then stirred into the tempering.

1 comment:

  1. Excellent recipe Jayashree! this is a keeper podi.