How to make South Indian Chutney Pudi

Posted on Sep 13 2018 - 1:55pm by kumar
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Serves: 10 People

    Ingredients to make South Indian Chutney Pudi :

  • 2 cups (100 gm ) – Chana Dal / Bengal gram / Kadale bele
  • 1 Cup (50 gm) – Urad dal / Black Gram / Uddina bele
  • 11/2 Cups – Red chillies (dry) or (Byadagi chillies)
  • 1/2 Cup – Curry Leaves / Kari baavu soppu
  • 1 Cup – Dry grated Coconut / Desiccated Kobri
  • 2 tbs – Tamarind Paste or 1/2 Cup – soaked chunks / Huli
  • 1/2 tsp – Asafoetida / Hing / Ingu
  • Jaggery / Bella to taste
  • Oil – 5 tbs
  • Mustard Seeds – 1/2 tsp

    How to make South Indian Chutney Pudi :

  • Heat wok / pan roast Bengal gram & black gram till light golden color. Make a nice powder and keep aside. In the same wok roast chillies on low flame and keep aside.
  • Wash the curry leaves, dry roast for few minutes and keep aside. Fry coconut for few seconds on low flame and remove from heat.
  • Mix all the roasted ingredients with salt (to taste) and make a nice powder using mixer / blender and keep aside.
  • Heat oil in a small pan add mustard seeds allow to splutter and then add tamarind paste or tamarind chunks soaked, pressure cooked, and strained through a strainer.
  • Mix well in the oil and remove from the flame, cool it and mix with powder by hand or blend along with jaggery and hing. Keep in airtight jars.

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