This is a very easy recipe, also known as spiced lentil powder or chutney podi or ambat-goad chutney or chutney-miryam. It can stay good for over a year and always comes in handy. It can be used with breakfast dishes like Idli, Dosa, or even hot steamed rice with some ghee. I make “red chivda” by using this chutney powder, tempering (made with oil, mustard seeds, cumin seeds) and puffed rice (murmura).
Ingredients: I used a small steel bowl for measurements.
- 2 bowls chana dal
- 3 bowls sesame seeds
- 1 bowl Urad dal
- 1.5 bowl full tamarind
- 3 bowls jaggery
- ¾ bowl red chili powder
- ½ bowl salt
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp oil
Method:
- Keep tamarind in refrigerator for 15 minutes before adding to the mixture for grinding
- Firstly, dry roast sesame seeds till they turn slightly golden brown
- Then dry roast cumin and coriander seeds until it changes color
- Transfer to the plate and keep aside
- In the same pan, heat ½ tsp oil and add urad dal and chana dal
- Roast on low flame till the dal turns slightly golden in color
- Transfer to the plate
- Once it cools down, transfer all roasted ingredients to the blender
- Add rest of the ingredients to it and blend to coarse powder
- Store it in the container and it can stay fresh for over a year
- Enjoy chutney powder with idli, dosa or rice along with ghee.
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