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 !


Ingredients

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

Method

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.

Suggestion

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.

Spicy Curry Leaves Powder

Murraya Koenigi, that is the botanical name for curry leaves.
Curry leaf is native to India & is a important flavoring ingredient in the south Indian cuisine.
It is used as a tempering ingredient & it's delicate aromatic flavor is infused into most of the sambars, rasams, chutneys & curries & other savory dishes. It is also widely used in the traditional system of medicine to treat nausea & digestive disorders. It is rich in micro nutrients & also a antioxidant & high in fibre.It is common to find this in every Indian kitchen.

It is used as a main ingredient in the preparation of spice powders & also chutney. So when there was surplus of curry leaves in the house , the first thing that came to my mind was Karepaku pudi ie Curry leaves spice powder. Pudis are relished with hot steaming rice & ghee.
Pickles & pudis kind of creates appetite & sets the tone for a hearty meal. It is a combination of lentils & spices & balanced with the tanginess of tamarind & sweet from the jaggery.

First the curry leaves have to be washed & wiped dry or spread on a cloth for the moisture to dry. Either these leaves can be made crisp in the sun or for quicker crisping use the microwave.To proceed with the recipe ,

You will need,

Curry leaves- 2 cups packed, wash & measure & made crisp.
Bengal gram dal- 4 tbsps
Urad dal- 2 tbsps
Coriander seeds - 3 tbsps
jeera ( cumin )- 2 tbsps
Black Pepper - 1 tsp
Red chillies - 12
Tamarind - 3" piece
Salt - to taste
Jaggery - 1 tbsp
Dry Copra, grated - 1/2 cup
Oil - 1 tsp
For Tempering - Mustard, jeera & hing

Method

• Toast the dals with few drops of oil till it changes color on low flame.
• Add the the other spices also to the dals when almost done & toast lightly.
• Cool & dry grind them with the curry leaves , salt .
• Add the tamarind, jaggery & run the blender.
• Finally add the copra & whizz again.
• Take a tsp of oil in a pan & temper the mustard, jeera & hing. Add the spice powder , stir a couple of times & put off flame.
  
• Transfer to a air tight bottle when cool.
  

Suggestion

Goes well with hot rice & ghee.
Fenugreek seeds & garlic can also be used if preffered.
It keeps good for more than 2 weeks. But longer storage reduces the flavor.

Sending this to the CWS Event , hosted by RV , Started by Priya.