Spicy Chutney Powder , a perfect combination for idly, dosa or even to stuff into chapatis !
makes about 220 gms of chutney powder
1 cup urad dal
1 cup channa dal
10 red chillies (dry)
1/4th cup desiccated coconut (dry)
2 pieces dry tamarind
salt to taste
3 teaspoons oil
1 teaspoon mustard seeds
1/4th teaspoon turmeric
- In a pan , add urad dal and roast on medium flame.
- The colour of the dal should change to light golden. Take care not to burn the dal.
- Remove in to a bowl and add channa dal.
- Roast the channa dal until colour change. Roast on medium flame.
- Remove the channa dal in to the bowl.
- Now add a teaspoon of oil and add chillies.
- Fry the chillies until crisp.
- Remove the chillies into another separate bowl.
- Add the coconut and roast until colour change. It takes less than a minute to roast coconut.
- Switch off the flame and in the same pan add the tamarind. The tamarind will become a little soft because of the heat.
- In a spice jar, add the chillies, coconut , salt and tamarind.
- Grind it first until smooth powder.
- Now add the channa and urad dal.
- Grind it into a slightly coarse powder. It should not be too coarse or super powdery.
- Remove the powder in to a bowl and now heat a pan.
- Add 2 teaspoons oil , add mustard seeds.
- When the mustard seeds splutter, switch off the flame and add asafoetida and turmeric powder.
- Add the tempering to the chutney powder and mix well.
- Store in an airtight container for 2-3 months.
Note – The chillies can be adjusted as per your taste. For the quantity of chutney powder, the spice level was medium.
You can also roast a few curry leaves and add it while grinding. The flavour of curry leaves gives the chutney powder a great taste.