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Chutney Pudi
Servings
4
servings
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
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.
Calories:
300
kcal
Course:
Spice Mix