Recipe for Chutney Pudi (Dry Chutney Powder..hot and spicy)
I had asked my mother to give me the chutney pudi recipe and she dictated it over the phone. I made it and it was a success.
After I ran out of it, I made some again but I had lost the recipe she had dictated and made it from memory. It was a success again.
But when I told my mom, the recipe I tried the second time, she said she had not given me that recipe ! That she would not have all those ingredients but used only a few of them.
I am putting up my version of her recipe i.e. My recipe.
Of course as you all know there are probably thousands of recipes of chutney pudi and each family has it’s own versions . That is the beauty of the cooking art. One can be experimental and creative and add or subtract ingredients and make so many versions of a dish.
OK. Here goes my version of Chutney Pudi
Ingredients:
For heat Dry red chilli -50(Indian chilli or Thai)
For salty taste: Salt 40 grams or more if needed
For sour taste: Tamarind-50-100 grams
For sweetness: Jaggery-100 grams
Body of the chutney pudi:
Peanut-four cups
Urud dahl-one cup
Split yellow chick peas-one cup
Roasted split chick peas-one cup
White sesame seeds- one cup
For flavour:
Dry coconut-half or one
Curry leaves-about 50-100 grams
Garlic-one large whole
Process: Dry roast on low heat, until done the following i.e. chilli, peanuts, urd dhal, split channa dhal, seseme seeds, tamarind, garlic, curry leaves ( you will know it is done by change of color and odor)
the dry red chilli (this gets done fast; it makes the house smell, so do it with the kitchen door closed and windows open)
peanuts (do it one cup at a time if you are using a smaller vessal). No need to throw the skin …nutritionists claim there is some good stuff in the skin too
the split chick peas
the urud dahl
the roasted split chick peas
the dry coconut: either grate the coconut and then roast it for a brief time only or cut the dry coconut into pieces, roast it and then put in the mixer
garlic- remove skin, roast the pieces until soft (roasting till the moisture disappears takes too long and may not be necessary)
Tamarind-cut it into small squares after removing the fibre and seeds and then dry roast it till some moisture evaporates. This tends to stick to the pan and so do it at the end.
Curry leaves: roast them till completely dry. I do little at a time, so that the leaves are not sitting on top of each other while roasting and get done faster; if each leaf is on the surface of the pan, it dries quickly.
For garlic, tamarind and curry leaves, instead of roasting on stove in vessel, one can put them in the oven on low heat for a few minutes, until they are dehydrated but not burnt
Crush the jaggery into small bits before putting in mixer with other ingredients. if the jiggery pieces are too large, it will make a lot of noise when in mixer.
Now grind all the ingredients ( until you get a coarse consistency) in a mixer and pour into a large wok; add the powdered ingredients (salt and jaggery) and mix all the eleven ingredients in the wok. Fill it in bottles after mixing.
The ingredients can be ground in the mixer in two ways:
(1) Grind the ingredients one at a time in the mixer/grinder ; then mix all of the twelve crushed ingredients in a large wok.
(2) Put a little of each of the 12 ingredient in the mixer and run it; then empty the mixer jar and again, put a little of the 12 ingredients and run the mixer. continue this until all is done. Stir the chutney powder in the wok until all the chutney powder is thoroughly mixed.
I find the second method better as the ingredients are mixed well with little effort;
Also grinding certain ingredients, one at a time is a problem as you can see below.
When the chilli alone is ground, it hurts to breathe;
the tamarind sticks to the mixer blades and it sounds like you are grinding stones ! Same problem with jiggery.
the dry coconut leaves oil sticking to the mixer;
the garlic is not fully ground but sticks below the blades of the mixer.
When you check for recipes you will see several varieties of chutney pudi. I love the dry coconut chutney pudi and the ginger –garlic-coconut pudi too.
This chutney pudi can be eaten with rice (hot rice and ghee with this chutney pudi is heavenly !) or with curds and rice. You can also eat this with roti or chappati or similar stuff. Sprinkling this pudi on any of savoury dishes too is fine. I have friends who sprinkled it on pasta, lasagne and bread .
I had asked my mother to give me the chutney pudi recipe and she dictated it over the phone. I made it and it was a success.
After I ran out of it, I made some again but I had lost the recipe she had dictated and made it from memory. It was a success again.
But when I told my mom, the recipe I tried the second time, she said she had not given me that recipe ! That she would not have all those ingredients but used only a few of them.
I am putting up my version of her recipe i.e. My recipe.
Of course as you all know there are probably thousands of recipes of chutney pudi and each family has it’s own versions . That is the beauty of the cooking art. One can be experimental and creative and add or subtract ingredients and make so many versions of a dish.
OK. Here goes my version of Chutney Pudi
Ingredients:
For heat Dry red chilli -50(Indian chilli or Thai)
For salty taste: Salt 40 grams or more if needed
For sour taste: Tamarind-50-100 grams
For sweetness: Jaggery-100 grams
Body of the chutney pudi:
Peanut-four cups
Urud dahl-one cup
Split yellow chick peas-one cup
Roasted split chick peas-one cup
White sesame seeds- one cup
For flavour:
Dry coconut-half or one
Curry leaves-about 50-100 grams
Garlic-one large whole
Process: Dry roast on low heat, until done the following i.e. chilli, peanuts, urd dhal, split channa dhal, seseme seeds, tamarind, garlic, curry leaves ( you will know it is done by change of color and odor)
the dry red chilli (this gets done fast; it makes the house smell, so do it with the kitchen door closed and windows open)
peanuts (do it one cup at a time if you are using a smaller vessal). No need to throw the skin …nutritionists claim there is some good stuff in the skin too
the split chick peas
the urud dahl
the roasted split chick peas
the dry coconut: either grate the coconut and then roast it for a brief time only or cut the dry coconut into pieces, roast it and then put in the mixer
garlic- remove skin, roast the pieces until soft (roasting till the moisture disappears takes too long and may not be necessary)
Tamarind-cut it into small squares after removing the fibre and seeds and then dry roast it till some moisture evaporates. This tends to stick to the pan and so do it at the end.
Curry leaves: roast them till completely dry. I do little at a time, so that the leaves are not sitting on top of each other while roasting and get done faster; if each leaf is on the surface of the pan, it dries quickly.
For garlic, tamarind and curry leaves, instead of roasting on stove in vessel, one can put them in the oven on low heat for a few minutes, until they are dehydrated but not burnt
Crush the jaggery into small bits before putting in mixer with other ingredients. if the jiggery pieces are too large, it will make a lot of noise when in mixer.
Now grind all the ingredients ( until you get a coarse consistency) in a mixer and pour into a large wok; add the powdered ingredients (salt and jaggery) and mix all the eleven ingredients in the wok. Fill it in bottles after mixing.
The ingredients can be ground in the mixer in two ways:
(1) Grind the ingredients one at a time in the mixer/grinder ; then mix all of the twelve crushed ingredients in a large wok.
(2) Put a little of each of the 12 ingredient in the mixer and run it; then empty the mixer jar and again, put a little of the 12 ingredients and run the mixer. continue this until all is done. Stir the chutney powder in the wok until all the chutney powder is thoroughly mixed.
I find the second method better as the ingredients are mixed well with little effort;
Also grinding certain ingredients, one at a time is a problem as you can see below.
When the chilli alone is ground, it hurts to breathe;
the tamarind sticks to the mixer blades and it sounds like you are grinding stones ! Same problem with jiggery.
the dry coconut leaves oil sticking to the mixer;
the garlic is not fully ground but sticks below the blades of the mixer.
When you check for recipes you will see several varieties of chutney pudi. I love the dry coconut chutney pudi and the ginger –garlic-coconut pudi too.
This chutney pudi can be eaten with rice (hot rice and ghee with this chutney pudi is heavenly !) or with curds and rice. You can also eat this with roti or chappati or similar stuff. Sprinkling this pudi on any of savoury dishes too is fine. I have friends who sprinkled it on pasta, lasagne and bread .
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