easy chutney powder recipe | chutney pudi recipe | gunpowder recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 1 jar
- Category: masala
- Cuisine: south indian
Ingredients
- 1 tbsp sesame seeds / til
- 2 tsp oil
- ½ cup urad dal
- ¼ cup chana dal
- 18 dried kashmiri red chilli / lal mirch
- few curry leaves
- ¼ cup dry coconut / kopra / desiccated coconut
- small piece tamarind / emli
- pinch of asafoetida / hing
- ½ tsp jaggery / gud
- ½ tsp turmeric / haldi
- salt to taste (approx. 1 tsp)
Method
- firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
- transfer to the blender and keep aside.
- in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
- roast on low flame till the dal turns slightly golden in colour.
- transfer to the same blender and keep aside.
- furthermore, heat another tsp of oil and 18 dried kashmiri red chilli and saute till chillis puffs up.
- also add in few curry leaves and fry till they turn crisp.
- now turn off the flame and add ¼ cup dry coconut.
- saute till the coconut turns slight golden.
- transfer to the blender and allow to cool completely.
- further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
- blend to coarse powder. you can also blend to fine powder if you prefer.
- finally, enjoy chutney powder with idli, dosa or rice along with coconut oil.
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.