Lentil 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.
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. The recipe I am sharing here is the most common version of chutney pudi. Also, check out this recipe to make flax seed chutney powder.
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Why you will love this recipe?
- This lentil chutney powder is very easy to make and stays fresh for a long time.
- It is naturally gluten-free and vegan. It is also very versatile and can be served with South Indian breakfast or lunch/dinner.
- Lentil chutney powder can come in as a handy condiment, especially on busy days. If you don't have time to make chutney or other accompaniments with your breakfast, just mix it with ghee or sesame oil and serve.
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.
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.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat a
Step 2: 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 (image 2).
Step 3: Next, put the heat on low and add dry coconut. Dry roast for a few seconds and set it aside along with the dals (image 3).
Step 4: 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 (image 4).
Step 5: Turn off the heat and transfer it to the plate. Let all the ingredients cool down completely (image 5).
Step 6: Add the ingredients to a mixer jar or blender along with jaggery. Grind into a fine or coarse powder, depending on your preference (image 6).
Step 7: 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 (images 7 and 8).
Expert 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.
Use chutney powder as a seasoning to make fried idli in an
Serving Suggestions
- Idli Recipe using Idli Rava (Instant Pot)
- Quinoa Dosa Recipe (No Rice or Poha)
- Adai Dosa Recipe (South Indian Lentil Dosa)
- Rava Idli Recipe (Instant Suji Idli)
- Ragi Idli Recipe (Nachni Idli and Dosa)
- Steamed Lentil Dumplings (Nucchina Unde)
- Authentic Mysore Masala Dosa Recipe
- Ragi Rotti / Ragi Roti (Finger Millet Flatbread)
Recipe FAQs
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.
Yes. The tempering is optional and can be skipped.
If you tried this Lentil Chutney Powder Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments 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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