Hurigadale Chutney Pudi is a quick and easy South Indian chutney powder that's perfect to serve with breakfast. Chutney powders are a pantry staple in many South Indian kitchens, adding instant flavor to idli, dosa, upma, and rice.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 1 cup
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1/2 cup Hurikadale/Roasted Channa Dal/Putani/Kadle Papu/Daliya
  • 2-3 tablespoons roasted dry coconut (or desiccated coconut) ((optional))
  • 1.5 - 2 teaspoons red chili powder (adjust as per your spice level)
  • 2 stalks curry leaves
  • 2-3 garlic cloves ((or two small full bulb of Indian garlic))
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon jaggery ((optional))
  • 1 small piece tamarind
  • salt (as per your taste)

Method

  1. Heat a pan or kadai, dry roast ½ cup of fried gram (putani) on a low flame for 2-3 minutes. Transfer it to a plate and let it cool.
  2. Next, add 2-3 tablespoons of grated dry coconut (or desiccated coconut) to the same pan. Dry roast over low heat until lightly golden and aromatic, stirring frequently to prevent burning. Transfer it to a plate and let it cool.
  3. In the same pan, add 2 stalks of curry leaves and dry roast over medium-low heat until crisp. Then add ½ teaspoon cumin seeds, 2 garlic cloves, and a small piece of tamarind. Sauté for another 30 seconds, then turn off the heat, transfer it to a plate, and let the mixture cool completely.
  4. In a blender, add the roasted ingredients along with 1.5-2 teaspoons red chili powder, jaggery, and salt to taste. Blend them to make a dry, smooth powder. Transfer it back to the plate and mix it well. Store it in an airtight container. Serve putani chutney pudi with roti or chapati.

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.