Chutney pudi
Ingredients
Ingredients
· 1cups (50 grms ) Chana dal / Bengal gram /
Kadale bele
·
1 Cup (50 grms) Urad dal / Black gram /
Uddina bele
· 8-10 - Red chillies (dry) or
(Byadagi chillies)to taste
·
1/2 Cup Curry leaves / Kari Baavu soppu
·
1 Cup Dry Grated Coconut / Dessicated / Kobri
·
Tamarind Paste 2-3 small piecces or half tsp of Tamcon
·
1/2 tsp Asafoetida / Hing / Ingu
·
Jaggery / Bella to taste
·
Oil - 2 tbspn
·
Mustard seeds - 1/2 tsp
·
Coriander leaves 1 cup washed and cut.(dried in shade remains green).
salt to taste.
salt to taste.
Method
·
Heat wok / pan roast bengal gram & black
gram and also tamarind till light golden color.
In the same wok add a spoon of oil and add hing and roast chillies 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 jaggery or tsp of sugar, make a nice
powder using mixer / blender and keep aside
·
Heat oil in a small pan add mustard seeds and hing allow to splutter then add the powdered mixture, mix well
Mix well in the oil & remove from
the flame, cool it .
Serve with hot rice and ghee.
you can spread ghee on chappaties and sprinkle the chutney powder, roll them and eat.
You can take it for lunch.