Chutney Pudi
A fragrant and spicy South Indian condiment made from roasted lentils, chilies, and spices. This versatile 'gunpowder' adds a delicious kick to idlis, dosas, and rice when mixed with ghee or oil.
For 20 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Roast the Lentils
- b.Heat a heavy-bottomed pan or kadai over low-medium heat. No oil is needed for this step.
- c.Add the urad dal and dry roast, stirring continuously for 6-8 minutes until it turns an even light golden brown and becomes aromatic. Transfer to a large plate to cool.
- d.In the same pan, add the chana dal and dry roast for 5-6 minutes, stirring constantly, until it is golden and fragrant. Add it to the plate with the urad dal.
- 2
Step 2
- a.Roast Seeds, Leaves, and Tamarind
- b.Add the white sesame seeds to the hot pan and roast for 2-3 minutes until they start to splutter and turn a light golden color. Immediately transfer them to the cooling plate.
- c.Next, add the fresh curry leaves and roast for 2-3 minutes until they become completely crisp and brittle, with no moisture remaining. Add them to the plate.
- d.Finally, add the piece of tamarind to the pan and roast for about 30 seconds to remove any moisture, which helps in extending the shelf life. Add it to the plate.
- 3
Step 3
- a.Roast Chilies and Spices
- b.Add 1 tsp of coconut oil to the pan. Once warm, add the dried red chilies.
- c.Roast on low heat for 1-2 minutes until they puff up slightly and become crisp. Be careful not to burn them or let them turn black.
- d.Turn off the heat. Add the hing (asafoetida) to the hot pan with the chilies and stir for 30 seconds. The residual heat is enough to toast it.
- e.Transfer the chilies and hing to the plate with the other ingredients.
- 4
Step 4
- a.Cool and Grind
- b.Let all the roasted ingredients on the plate cool down completely to room temperature. This is a critical step and may take 20-30 minutes. Grinding while warm will result in a clumpy, moist powder.
- c.Once completely cool, transfer all the ingredients to a large, dry grinder jar.
- d.Add the salt and optional jaggery.
- e.Grind in short pulses to achieve a coarse, sand-like texture. Avoid grinding continuously, as this can release oils from the dals and seeds, making the powder clump.
- 5
Step 5
- a.Store and Serve
- b.Transfer the freshly ground chutney pudi to a clean, dry, airtight glass jar.
- c.Allow the pudi to sit in the open jar for another 30 minutes to an hour to ensure no residual heat is trapped before sealing the lid.
- d.Store at room temperature. To serve, mix 1-2 tablespoons of chutney pudi with a teaspoon of ghee or sesame oil to form a paste and enjoy with idli, dosa, or hot rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast each ingredient separately on low to medium heat as they have different cooking times. This ensures even roasting and prevents burning.
- 2Ensure all ingredients are completely cool before grinding. Grinding while warm will introduce moisture and reduce the shelf life of the pudi.
- 3A coarse texture is traditional and preferred. Do not grind into a very fine powder.
- 4For a vibrant red color without excessive heat, use a mix of spicy chilies (like Guntur) and color-rich chilies (like Byadgi or Kashmiri).
- 5Always use a dry spoon when taking the pudi out of the jar to prevent moisture contamination and spoilage.
Adapt it for your goals.
Garlic Chutney Pudi
Add 6-8 cloves of garlic (with skin) and roast them along with the red chilies until they are lightly browned. This adds a pungent, savory flavor.
Coconut Chutney PudiCoconut Chutney Pudi
Add 1/4 cup of dry desiccated coconut (kopra) to the pan after roasting the seeds. Roast on low heat until it turns light golden brown. This adds a rich, nutty sweetness.
Flaxseed Chutney PudiFlaxseed Chutney Pudi
For an Omega-3 boost, add 2-3 tablespoons of flaxseeds and roast them along with the sesame seeds until they start to pop.
Peanut Chutney PudiPeanut Chutney Pudi
Replace the chana dal with 1/2 cup of roasted, unsalted peanuts (skins removed) for a different nutty flavor profile. Add the peanuts directly to the grinder as they are already roasted.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of urad dal and chana dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
Lentils and seeds are excellent sources of dietary fiber, which aids digestion, promotes gut health by feeding beneficial bacteria, and helps in maintaining stable blood sugar levels.
Packed with Essential Minerals
Sesame seeds are a powerhouse of minerals like calcium, magnesium, and zinc, which are vital for bone health, nerve function, and supporting a strong immune system.
Frequently asked questions
A serving of two tablespoons (approximately 19g) of this Chutney Pudi contains around 85-95 calories, primarily from the protein and carbohydrates in the lentils and healthy fats from the sesame seeds.