Easy Chutney Pudi Made With Leftover 

Ellu Bella Or Sankranti Mix 

It is also very easy to put together & will take about 15 minutes of effort.

You Will Need:

• 2 cups Ellu Bella Mix 
• 12 - 15 Dry Red Chilies *
• 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida/Hing
• 2 sprigs of curry leaves
• Salt as per taste
• A lemon sized ball of tamarind
• 2 tsp cooking oil

How To:

In a mixer grinder, coarsely grind the Ellu mixture & set aside. In a small pan, heat a tsp of oil. Add Asafoetida, curry leaves & turmeric powder. Next, Add the red chilies & roast on low flame for 3-4 minutes until it slightly changes colour. set aside to cool

In the same pan, fry roast tamarind until it turns crisp. Add the red chilies, curry leaves & tamarind into the mixer & make a fine powder. Add this to the coarsely ground Ellu mixture & add salt as per taste.

Run in the mixer for 1-2 rounds until it gets mixed well. The powder should have a slightly coarse texture. Do not grind it into a smooth powder

Store in an airtight jar & use as needed. It stays fresh for about 3-4 months

* I used Byadagi Chilies. You can replace half of the chilies with Kashmir Red Chilies 

• 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

• 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.

Can you imagine your pantry without the quitessential Garam Masala?? This magical spice certainly does impart that subtle flavor to any dish, making it the King of all spice blends.

While it is very convenient to buy Garam Masala from stores, there is nothing to beat the freshness of some good Homemade Garam Masala

Every home would probably have its own version of Garam Masala. But the ingredients used are more or less the same.

Here's how to make some good Garam Masala

You Will Need:

• 1/4 cup Coriander seeds/Dhaniya
• 1/4 cup Cumin seeds/Jeera
• 1 tbsp cloves/Laung
• 1 tbsp black peppercorn
• 1 1/2 tsp Black cumin seeds/Kala Jeera
• 1/2 tsp Black/Green cardamom seeds
• 2 whole cinnamon sticks/Dalchini
• 1/2 tsp ground mace
• 4 bay leaves - crushed

Method:

• In a large frying pan, heat all the spices over medium heat until they slightly change their color & release aroma. Turn off the stove & transfer the spices into another dish & allow them to cool completely.
• Grind into a fine powder in a coffee grinder.
• Store in air-tight container

Use in small amounts, at the end of cooking to add that special flavor. Do Not add huge amounts as it will over power all other flavors.