South Indies: Chutney Pudi

Tuesday, December 28, 2010

Hope all of you had a time celebrating Christmas !!! We usually go out for dinner with friends on Christmas & that was what we exactly did, this year too ..

December has been a busy month for me, & I was not able to post recipes as much as I had intended to. Anyways, I have one last post for the year 2010, My Mom's Chutney Pudi recipe ...

chutney pudi

You Will Need:
  • 1 cup Bengal Gram
  • 1 cup Black Gram
  • 1 cup dry coconut/kopra/kobbari - Grated
  • 25 - 30 dried Red chillies - Byadagi Variety
  • 1 tbsp Jaggery
  • Tamarind - A small lemon sized ball / 1 tbsp Dry Tamarind powder
  • 1 1/2 cups - Curry leaves
  • 1/2 tsp - Hing/asafoetida
  • Salt as per taste
  • 2 tsp Oil
How To:

  • Dry roast Bengal Gram & Black Gram separately until they are aromatic & turn slightly reddish.
  • Roast Red chillies separately with 1 tsp oil until slightly brown
  • Roast curry leaves with 1 tsp oil for 2 mins
  • Dry roast grated dry coconut until it turns slightly reddish
  • Roast Tamarind for a minute
  • Mix all the roasted indredients along with jaggery, asafoetida & salt
  • Gring coarsely into powder. DO NOT powder it very smooth as it will not taste very good.

Serve with Idli/Dosa/Rice/Upma/Curd Rice or just about anything .. ENJOI !!!

NOTE: You can alter the taste by adding more jaggery if you want this mix to be slightly sweet. You can also add less/more curry leaves as per your taste.

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