Chutney Powder | Chutney Pudi recipe | Idli Podi Recipe

Chutney Powder | Chutney Pudi recipe | Idli Podi Recipe – with step by step photos, description and video of the recipe. Chutney powder also known as Idli Podi or Molaga Podi in Tamil can be served along with Dosa or Idli. But my husband have it as a side dish along with rice. He doesn’t like to have it along with dosa or idli. There are many ingredients in preparing the chutney powder, if you vary any of the ingredient the taste will change. I like the chutney pudi made with dry coconut. So here is the recipe of Chutney powder with dry coconut.

In South India Chutney powder or Chutney Pudi is common in many households. In various states the name varies like in Karnataka it is Chutney Pudi, Tamilnadu they call it as Molaga Podi or Idli Podi. Also there are many variations of chutney powder. Based on the main ingredient the name changes like peanut chutney pudi, Flax seeds chutney pudi, curry leaves chutney pudi, Chana dal or putani chutney pudi.

Usually chutney powder is prepared using white sesame seeds, chana dal, urad dal, curry leaves, red chilli, tamarind, jaggery powder mainly. Some people add roasted peanuts also but here I have not used peanuts in the recipe. So the ingredients are roasted, cooled and grind into a tasty chutney powder. I have roasted the ingredients along with little of sunflower oil. If you don’t like to add oil you can dry roast without oil. If you are not storing for long time then you can also add garlic to it which still more enhances the taste.

I still remember some days I use to take Dosa, idli along with oil for lunch during my school time. I am a big fan of South Indian Tippin items. Even now though I prepare chutney or sambar, but Chutney pudi and oil completes the breakfast. You can also try Chutney pudi along with curd which also makes a good companion for Dosa.

Nowadays almost all spice powders are available ready in shops but just spare a little time in preparing this chutney pudi, once you have done means you can store for more than three months in a air tight container and no need of refrigeration. And it is a life saver when you have no time to prepare chutney or sambar along with Dosa or Idli in one of the busy(lazy) morning.

Coming to the serving part, usually chutney powder is served along with oil as a accompaniment or condiment with various South Indian Dishes like Plain Dosa, Onion Dosa, or Idli. Also it tastes good as a side dish too along with rice.(Flashback – I clearly remember there is a Murugan Idli shop near Besant nagar beach, Chennai. I had one of the best Dosa along with oil and chutney powder there in banana leaves. It is one of the authentic restaurant if you are in Chennai anytime do visit the shop to enjoy the traditional serving.)

It will be too tasty to have Chutney pudi, Oil along with Neer dosa too. Then what are you waiting for? Just try it out and make your breakfast more tasty. Check out the Neer dosa recipe here.

Also check out some authentic breakfast recipes collection.

CHUTNEY POWDER | CHUTNEY PUDI RECIPE VIDEO:

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Chutney Powder | Chutney Pudi recipe | Idli Podi Recipe

Chutney Powder | Chutney Pudi recipe | Idli Podi Recipe - with step by step photos, description and video of the recipe. Chutney powder also known as Idli Podi or Molaga Podi in Tamil can be served along with Dosa or Idli.

Course Breakfast, Masala, Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1 cup

Ingredients

• 1 1/2 tbsp White sesame seeds
• 2 tsp Oil
• 5 tbsp Urad dal
• 4 tbsp Chana dal
• 16 No's Red chilli's
• 1/2 cup Dry coconut
• Few Curry leaves
• 4 Cloves
• Asafoetida(Hing) generous pinch
• Salt to taste
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Dry mango powder
• 1/2 tsp Jaggery powder

Notes

1. Dry roast the 1 tbsp of white sesame seeds till they turn golden brown. 
2. Keep aside let it cool.
3. In a pan heat 1 tsp of oil, and roast 4 tbsp Chana dal and 5 tbsp of Urad dal till they becomes little golden.
4. Transfer it to a bowl and allow it to cool.
5. Again heat 1 tsp oil in the pan, add 16 No's of red chillies (I have not used Kashmiri red chilli, If you are using Kashmiri chilli then skip adding red chilli powder to it in the step 8). Saute for a minute.
6. Then add 1/2 cup Dry coconut, few curry leaves, and 4 cloves. Roast till the coconut becomes little brown.
7. Let all the roasted things get cooled.
8. In a blender jar, put a generous pinch of Asafoetida, Salt, 1/2 tsp Kasmiri red chilli powder, 1/2 tsp Turmeric powder, 1 tsp Dry mango powder, 1/2 tsp Jaggery powder. 
9. Also put all the roasted dal and chillies once cooled completely.
10. Blend it to a coarse powder or you can make fine powder too, based on your preference.
11. Transfer it to a plate and allow to cool completely. You can store in a air tight container for more than 3 months.
12. Chutney powder is ready to serve along with Dosa or Idli.

CHUTNEY POWDER | CHUTNEY PUDI RECIPE WITH STEP BY STEP PHOTOS:

Dry roast the 1 tbsp of white sesame seeds till they turn golden brown. Keep aside let it cool.

In a pan heat 1 tsp of oil

Roast 4 tbsp Chana dal and 5 tbsp of Urad dal till they becomes little golden. Transfer it to a bowl and allow it to cool.

Again heat 1 tsp oil in the pan, add 16 No's of red chillies (I have not used Kashmiri red chilli, If you are using Kashmiri chilli then skip adding red chilli powder to it in the step 8). Saute for a minute.

Then add 1/2 cup Dry coconut

Few curry leaves, and 4 cloves. Roast till the coconut becomes little brown. Let all the roasted things get cooled.

In a blender jar, put a generous pinch of Asafoetida, Salt, 1/2 tsp Kasmiri red chilli powder, 1/2 tsp Turmeric powder, 1 tsp Dry mango powder, 1/2 tsp Jaggery powder. 

Also put all the roasted dal and chillies once cooled completely. Blend it to a coarse powder or you can make fine powder too, based on your preference.

Transfer it to a plate and allow to cool completely. You can store in a air tight container for more than 3 months.

Chutney powder is ready to serve along with Dosa or Idli.

Tips & Variation:

1. You can use sunflower oil or coconut oil to roast the ingredients.
2. Use less oil otherwise it turns oily while grinding.
3. If you are using Kashmiri red chilli then you can skip adding 1/2 tsp of red chilli powder. As I have not used Kashmiri chilli so I have added a little of red chilli powder just to get bright red color.
4. Ingredients of the chutney powder are dry roasted, so no need of refrigeration.
5. You can store in a air tight container for more than 3 months.
6. Take care that it doesn’t turn brown, or else it will overpower the dish’s taste in an unpleasant way.