Chutney Podi Recipe The Flavorful South Indian Dry Chutney Umas Kitchen

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For details, please visit - • http://uma.kitchen/2015/10/chutney-po... • Ingredients: • Split chick peas (Chana Dal) - 1 cup • Black lentil (Urad dal) - 1/2 cup • Curry leaves - 1 1/2 cup • Raw peanuts - 1/2 cup • Red chili powder - To taste • Asafoetida (Hing) - 1/4 tsp • Sesame seeds - 1/4 cup • Dry Tamarind - 1 tbsp • Dry coconut - 1/2 cup • Fenugreek seeds (Methi seeds) - 1/2 tsp • Jaggerry - 1 tbsp • Salt - To taste • Oil - 2 tbsp • Instructions: • Dry roast the chana dal till it is brownish in color. • Dry roast the urad dal till it is brownish in color. • Mix the two dals and allow to cool a bit. • Dry roast the sesame seeds and the dry coconut, separately, till light brown in color. Keep aside. Do not mix with the roasted dals. • Add 2 tbsp oil in a pan and add asafoetida, fenugreek seeds, and raw peanuts. Stir fry till the fenugreek seeds and the peanuts become darker in color. • Add the curry leaves and stir fry till the crackling noise stops. Now turn off the heat. • Grind the chana dal and urad dal together into a slightly coarse powder. • Now finely grind the rest of the stir fried ingredients -dry coconut, sesame seeds, asafoetida, fenugreek seeds, raw peanuts and curry leaves, together with dry tamarind, jaggerty, salt and red chili powder. • Now mix with the ground lentils, and grind again slightly just to blend everything together. • Mix nicely again and store the chutney podi in an air tight container to preserve the freshness. • Serve with any south Indian foods like Idli or Dosa or as an accompaniment to any meal with chapati or rice.

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