Lentil chutney powder step-by-step recipe with photos.
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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.
Ingredients
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).
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).
Serve immediately or store in an airtight container.
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.
Serving Suggestions
- Idli Recipe (Instant Pot)8 Hours 30 Minutes
- Quinoa Dosa Recipe4 Hours 45 Minutes
- Adai Dosa / Healthy Adai Recipe50 Minutes
- Rava Idli Recipe (Instant Suji Idli)40 Minutes
FAQs
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.
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.
Bonus
This lentil chutney powder is:
- very easy to make,
- vegan and gluten-free,
- a handy condiment to have, especially on busy days.
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 (Chana Dal Chutney Podi)
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.
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