Go Back
Chutney Powder | Chutney Pudi

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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Masala, Side Dish
Cuisine Indian
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
Chutney Powder | Chutney Pudi
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.
Chutney Powder | Chutney Pudi
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.
Chutney Powder | Chutney Pudi
Then add 1/2 cup Dry coconut
Chutney Powder | Chutney Pudi
Few curry leaves, and 4 cloves. Roast till the coconut becomes little brown. Let all the roasted things get cooled.
Chutney Powder | Chutney Pudi
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. 
Chutney Powder | Chutney Pudi
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.
Chutney Powder | Chutney Pudi
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 | Chutney Pudi
Chutney powder is ready to serve along with Dosa or Idli.
Chutney Powder | Chutney Pudi