Karnataka Style Chutney Pudi Recipe | Chutney Powder Recipe

Karnataka chutney powder
Chutney powder also known as Gun powder or Chutney pudi is a dry condiment and its one of the most important side dishes served in South India for tiffin varieties and rice. It can be stored for weeks and had as an accompaniment for Idli, dosa, chapathi, roti and rice. Every state has its own style of making chutney powder. Today’s recipe is an easy and simple Karnataka style spicy chutney powder recipe using dry coconut.

Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.

Chutney powder

Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe | Chutney Pudi Recipe

 
Cuisine: Karnataka
Category: Condiment
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 

INGREDIENTS

1 cup = 250ml

  • Chana dal – 1/4 cup
  • Urad dal – 1/4 cup
  • Byadgi chilli – 5 to 8
  • Red chilli powder – 1 tsp
  • Dry coconut – 1/4 cup
  • Curry leaves – Fistful
  • Jaggery – 1 tsp
  • Garlic – 10 cloves
  • Tamarind – small gooseberry size
  • Black or white Sesame seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Hing – 1/4 tsp
  • Salt – as needed
  • Cooking oil – 1 tsp
HOW TO MAKE CHUTNEY POWDER
  1. Heat a tsp of oil and roast urad dal , chana dal till golden in color.
  2. Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.
  3. Collect in the plate. Dry roast the grated coconut for a minute.
  4. Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.
  5. Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.
  6. Grind coarsely like rava/ sooji and transfer to an air tight box.
  7. Store upto a month. Use a clean spoon to handle.
  8. Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee. 
METHOD – STEP BY STEP PICTURES
  • Heat a tsp of oil and roast the urad dal, chana dal till golden in color. Remove in a plate.

    • Chutney powder recipe

  • In the same kadai roast the red chilli, curry leaves and garlic till chilli turns crispy. Collect in the plate.

    • Chutney powder recipe

  • Dry roast the grated coconut for a minute and transfer to the plate.

    • Chutney powder recipe

  • Lastly add the sesame seeds, cumin seeds and dry roast till the sesame seeds crackle. Collect in the plate.

    • Chutney powder recipe

  • Let everything cool down. Take them in a mixie jar and add salt, tamarind, hing and jaggery. Grind to a coarse Rava/ Sooji like powder.

    • Chutney powder recipe

  • Remove in an air tight box and store it up to a month. Use a clean spoon to handle.

    • Chutney powder recipe
    Enjoy with Rice, Idli, dosa, Chapathi and Jowar roti !

Note

  • Adjust the quantity of red chilli as per your taste.
  • Byadgi chilli helps to give bright color to this chutney powder.
  • Do not skip jaggery as its the highlight of Karnataka style chutney powder.
  • For variations, you can also add 2 tbsp of roasted peanuts without skin.


Try this Karnataka style Chutney powder and enjoy with rice, idli, dosa and roti.

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