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    Home » Recipes » Spice blends

    Lentil Chutney Powder

    Published: Feb 9, 2023 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    5 from 20 votes
    Chutney powder is a South Indian condiment that is served along with breakfast like idli, dosa, uttapam, etc. Also called kadale bele chutney pudi, this authentic Karnataka-style recipe uses lentils as the main ingredient.
    Lentil chutney powder.

    Lentil chutney powder step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • Serving Suggestions
    • FAQs
    • Bonus
    • Recipe card
    Lentil chutney powder.

    About this recipe

    Chutney powder is a common condiment that is served with South Indian breakfast dishes like idli, dosa, uttapam, etc. also rice. It is called chutney pudi in Kannada, milaga podi in Tamil, and pappulu podi in Telugu. Sometimes, chutney podi is also referred to as "gunpowder", thanks to the blast of flavors it has.

    This dry form of chutney can come in very handy when you are unable to make fresh chutney. It is usually mixed with ghee or gingelly oil before serving. There are several varieties of chutney powders. For example, peanuts, flax seeds, garlic, sesame seeds, and roasted Bengal gram (hurigadle/puthani), to name a few.

    The recipe I am sharing here is the most common version of chutney pudi. This spiced lentil chutney powder is a blend of Bengal gram (chana dal), split black gram (urad dal), dried coconut, curry leaves, dry red chili, and tamarind. Also, check out this recipe to make flax seed chutney powder.

    Lentil chutney powder.

    Ingredients

    Ingredients to make lentil chutney powder.

    Lentils: We need equal quantities of chana dal (split peas/Bengal gram) and urad dal (white lentils/skinned black gram).

    Dried coconut: Dried coconut is added along with spice blends which adds a nice nutty flavor.

    Dried red chili: Use a mild variety of chili peppers (Kashmiri or Byadige varieties work well).

    Curry leaves: Curry leaves are an aromatic herb that is an essential part of South Indian dishes and is added in temperings. They are dry-roasted and used in spice blends.

    Tamarind and jaggery: I use tamarind and jaggery to add tang and sweetness.

    Tempering: An authentic Brahmin-style chutney pudi is always topped with a tempering made of mustard seeds and hing.

    Step-by-step instructions

    Heat a frying pan or skillet and add chana dal. Dry roast it on medium-low heat until it is golden brown (this should take 6-7 minutes). Transfer it to a plate or wide tray to cool down (step 1).

    Next, add urad dal to the same pan. Dry roast it on medium-low heat until it is golden brown (this should take 3-4 minutes). Transfer it to a plate or wide tray to cool down (step 2).

    Next, put the heat on low and add dry coconut. Dry roast for a few seconds and set it aside along with the dals (step 3).

    Heat 1 teaspoon of oil in the pan. Add curry leaves, tamarind, salt, and dry red chilies (both mild and hot varieties). Fry until the curry leaves are crispy and the chilies puff up (step 4).

    Fry all the ingredients.

    Turn off the heat and transfer them to the plate. Let all the ingredients cool down completely (step 5).

    Add the ingredients to a mixer jar or blender along with jaggery. Grind into a fine or coarse powder depending on your preference (step 6).

    To make the tempering, heat one teaspoon of oil in a small pan and add mustard seeds. Once they splutter, add the hing and turn off the heat. Pour the tempering into the chutney powder and mix well (steps 7 and 8).

    Cool and grind.

    Serve immediately or store in an airtight container.

    Mix the tempering well.

    Related: Millets dosa.

    Useful tips

    Dry-roast the ingredients on low-to-medium heat taking care not to burn them.

    Do not fry the coconut for a long time, or else it will begin to release the oil, making it difficult to grind in a powdered form.

    Always use a clean and dry spoon for serving. Any moisture content can reduce its shelf life.

    The tempering is optional and can be skipped.

    Chutney pudi in a jar.

    Serving Suggestions

    • idli recipe using idli rava.
      Idli Recipe (Instant Pot)
      Cook Time8 Hours 30 Minutes
    • quinoa dosa.
      Quinoa Dosa Recipe
      Cook Time4 Hours 45 Minutes
    • adai dosa.
      Adai Dosa / Healthy Adai Recipe
      Cook Time50 Minutes
    • rava idli.
      Rava Idli Recipe (Instant Suji Idli)
      Cook Time40 Minutes

    FAQs

    What to serve with chutney powder?

    It can be served alongside South Indian breakfast dishes like idli and dosa. It is also served as a part of South Indian lunch and dinner. See some recipes above for more ideas.

    How to store chutney powder?

    Chutney podi can be stored at room temperature for up to one month. It can also be stored in the refrigerator for a long time. Always store spice powders in airtight containers.

    Chana dal dry chutney powder.

    Bonus

    This lentil chutney powder is:
    - very easy to make,
    - vegan and gluten-free,
    - a handy condiment to have, especially on busy days.

    Milaga podi.

    If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

    Recipe card

    Lentil chutney powder.

    Lentil Chutney Powder (Chana Dal Chutney Podi)

    Chutney powder is a South Indian condiment that is served along with breakfast like idli, dosa, uttapam, etc. Also called kadale bele chutney pudi, this authentic Karnataka-style recipe uses lentils as the main ingredient.
    5 from 20 votes
    Print Pin Rate
    Author: Shilpa
    Course: Other, Side Dish
    Cuisine: Indian
    Servings: 16 to 18 tablespoons (around 300 grams)
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    Ingredients

    • ½ cup chana dal (split Bengal gram)
    • ½ cup urad dal (split black gram)
    • ½ cup dry coconut
    • 1 teaspoon oil
    • 2 sprigs curry leaves
    • 1 tablespoon tamarind
    • ½-¾ teaspoon salt
    • 6 mild dry red chilies (Byadigi or Kashmiri) use any mild variety
    • 2 hot dry red chilies (Guntur) use any hot variety
    • 1 teaspoon jaggery

    Tempering:

    • 1 teaspoon oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon hing

    Instructions

    • Heat a frying pan or skillet and add chana dal. Dry roast it on medium-low heat until it is golden brown (this should take 6-7 minutes). Transfer it to a plate or wide tray to cool down.
    • Next, add urad dal to the same pan. Dry roast it on medium-low heat until it is golden brown (this should take 3-4 minutes). Transfer it to a plate or wide tray to cool down.
    • Next, put the heat on low and add dry coconut. Dry roast for a few seconds and set it aside along with the dals.
    • Heat 1 teaspoon of oil in the pan. Add curry leaves, tamarind, salt, and dry red chillies (both mild and hot varieties).
    • Fry until the curry leaves are crispy and the chilies puff up. Turn off the heat and transfer them to the plate. Let all the ingredients cool down completely.
    • Add the ingredients to a mixer jar or blender along with jaggery.
    • Grind into a fine or coarse powder depending on your preference. Transfer it to a bowl.
    • To make the tempering, heat one teaspoon of oil in a small pan and add mustard seeds. Once they splutter, add the hing and turn off the heat.
    • Pour the tempering into the chutney powder and mix well.
    • Let it cool completely before storing.

    Notes

    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Lentil Chutney Powder (Chana Dal Chutney Podi)
    Amount per Serving
    Calories
    65
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    0.4
    g
    Sodium
     
    75
    mg
    3
    %
    Potassium
     
    27
    mg
    1
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    76
    IU
    2
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Spice blends

    • flax seeds chutney powder.
      Flax Seed Chutney Powder
    • homemade rasam powder.
      Rasam Powder Recipe (Saarina Pudi)
    • sambar powder.
      Sambar Powder Recipe / Homemade Sambar Powder
    • panchphoron.
      Panch Phoron / Bengali Five Spice

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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