I have been intending to put this post for quite sometime now. From the time my friend requested for the recipe, it is on top of my list and finally in my blog as well.
Chutneypudi is a most suitable accompaniment for most south Indian breakfast dishes. You can also enjoy it with hot rice and ghee. There are many flavors of chutney pudi that can be prepared like mint leaves based, peanut based, just dal based and so on. Today I present curry-leaves flavored chutni pudi or karibevu chutni pudi as it is called in Kannada. So, here it is.
1 to 1.5 cups curry leaves
1/3 cup urad dal
1/3 cup toor dal
1/3 cup channa dal
1/3 cup kobri or dry coconut, grated
A big pinch of hing
10 – 15 dry red chillies
2 tbsp of sugar or powdered jaggery
2 tsp of dry tamrind powder
Salt to taste
First, clean the Curry leaves and roast them in a pan. Once roasted, spread it on a plate and let it cool.
Then take all the dal in the pan and roast them till they emit their fragrance and turn light brown. Once done, add them on top of the roasted curry leaves.
Then roast the grated dry coconut and hing and after it has turned light brown, add it on top of the dal and let it cool.
Lastly, roast the red chillies. This also should be let to cool.
Now, once all the roasted ingredients are cooled, take a grinder jar. Ensure the jar, the cap and the blades are dry. Then all the roasted ingredients, along with jaggery, tamarind powder and salt.
Final step – Grind. Grind it into powder not too smooth, not too coarse.
Your chutney pudi is ready now. Enjoy it the way you want!!
Note: Keep it stored in a air tight container for long shelf life.