Chutney Pudi / Chutney Powder

 Chutney pudi all of you know south indian famous powder.. can be had with dosa , idli .. it matches any tiffin... also goes along well with white rice (hot plain rice with 1 tsp oil n chutney powder ) and there are many variations for this powder in differnt houses .... in differnt states.

Ingredients

• 2 cups (100 grms ) Chana dal / Bengal gra
  
  
  
  
  
  
  m / Kadale bele
• 1 Cup (50 grms) Urad dal / Black gram / Uddina bele
• 1 & 1/2 cups - Red Byadagi chillies
• 1/2 Cup Curry leaves / Kari Bevu soppu
• 1 Cup Dry Grated Coconut / Dessicated / Vankobri 
• Tamarind Paste(2 tbsp.) or soaked chunks / Huli (1/2 cup & cooked )
• 1/2 tsp Asafoetida / Hing / Ingu
• Jaggery / Bella to taste
• Oil - 5 tbsp
• Seasalt / Kalu uppu - to taste 

Method

• Heat wok (kadai) / pan roast bengal gram & black gram till light golden color separately. Make a nice powder and keep aside
• In the same wok roast chilies on low flame & keep aside
• Wash the curry leaves and dry fry for few minutes & keep aside
• Fry coconut for few seconds on low flame
• Mix all with salt (to taste) and make a nice powder using mixer / blender and keep aside
• Heat oil in a small pan then add tamarind Paste OR tamarind chunks soaked and pressure cook mash the tamarind pulp using hand and add it into the pan gently. Mix well in the oil cook for few mins & remove from the flame, cool it and add it into powder mix by using hand or blend once it will mix properly along with jaggery & hing.

Serve with dosa, idli or white hot plain rice.

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