Chutney Powder.

Chutney pudi

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.

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.

Thenga Pudi.

Thenga Podi/pudi

Ingredients

Grated/dessicated coconut  1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Red chillies  3-4 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.

Method

In a pan  add a tsp of oil,fry red chillies and hing on a medium flame, remove and  dry roast  the dals. Stir continously until golden brown. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2-3 weeks in the fridge. 

Serve mixed with rice or as a side dish.

Karivapale Powder/Curryleaves powder.

Ingredients required:

Curry Leaves - 2 bunches(washed and dried)
Urad Dhal - half cup
Coriander seeds - half cup
Chanadhal -1 tbsp
Cumin - 1 tsp
10 dry red chillies
small piece of tamarind
1 tsp of Oil
Salt to taste

Method:
Roast all the ingredients with 1 tsp of oil.Add the curry leaves and roast until dry and crunchy
add tamarind'and  salt to taste, roast for 2-3 mins.
Allow it to cool.
Powder it in the mixer.
It is very delicious to eat with hot rice and ghee.

Vangibath powder

Ingredients:                               Preperation time : Around 20 minutes.

• 1 cup - Chana dhal
• 0.5 cup Urad dhal
• 1 cup Coriander seeds
• 2 pieces cinamon
• 5-6 Cloves
• Piece of Nutmeg
• 8=10 Red chillies(to taste).