Kadle Bele Chutney Pudi/Podi is one of the most popular and traditional Karnataka style powder recipe made with chana dal, urad dal, dry coconut, curry leaves, red chili, tamarind, salt, and asafoetida.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2 cups
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 2 teaspoons cooking oil
  • 1/2 cup chana dal (gram dal)
  • 1/2 cup urad dal
  • 1/2 cup dry coconut ((or desiccated coconut))
  • 18-20 dry red chilies ((byadagi + guntur), adjust as per your taste)
  • 1/4 cup curry leaves
  • 1 gooseberry size tamarind ((about 2 tablespoons))
  • 1 teaspoon jaggery
  • salt (as per your taste)

Tempering

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)

Method

  1. Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool.
  2. Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool.
  3. Then add the dry or desiccated coconut and roast for few seconds and set aside on a plate to cool.
  4. Heat 2 teaspoons of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
  5. Once done turn off the flame and add tamarind, salt, mix well. Let it cool completely.
  6. Once the roasted ingredients are cooled, transfer them into a blender along with jaggery, and blend it to a fine powder. Transfer it back to the plate, mix it well with your hand. Note: You can make it either fine or slightly coarse powder depending on your preference.
  7. This step is optional. For an authentic Brahmin Style Chutney Powder, a tempering is prepared and mixed with the powder. Heat oil, add mustard seeds once they splutter, add asafoetida (hing), and turn off the flame.
  8. Next, pour the tempering into the prepared chutney powder and mix it well with your hand.
  9. Store it in an airtight container. Serve bele chutney pudi with roti, chapati, rice, and dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.