Chutney Pudi
Ingredients
- Urad Dal : 1 cup
- Chana Dal : ¾ cup
- Byadgi Red Chillies : 8-10
- Tamarind : Small 1" sized ball
- Grated Dry Coconut : 2 cups
- Asafoetida (Hing) : a pinch
- Black Mustard seeds (Rai, Sasve) : 3 tablespoons
- Salt to taste
Instructions
- Roast the chana dal and urad dal to a golden brown color.
- Roast the red chillies on low heat.
- Roast the coconut until it turns golden.
- Dry the tamarind in an oven or shallow fry in teaspoon of oil.
- Use a spice grinder to powder chilies and tamarind together.
- Add the dals and continue to grind.
- Add the rest of the ingredients and grind until you have a coarse powder.
- Store in an airtight glass jar.
Notes
Stays fresh for 6 months if stored in an airtight glass jar.