BM# 73: Week 2/ Day 1
Theme: Flavors of India
Dish: Chutney Podi

Starting a new week of blogging marathon today and my theme for this week is ‘Flavors of India’. Valli asked us to make dishes that are usually made at home and not found in the restaurants. So I decided to post recipes from my mom that I noted down in my diary.Idli Spice Powder First up is this Chutney podi recipe that amma makes to serve with idli, dosa or upma. My mom always makes sure that I had a bottle of it in the pantry, which means I never had to make it myself. But I ran out of it couple of months ago and had to make it myself for the first time.Idli Spice PowderMost of the Indian cuisines have spice powders like sambar powder (most South Indian states use this), goda masala (from Maharashtra), tandoori masala (North India) and the list goes on and on. So this chutney podi is a very common South Indian spice powder but like any other recipe, each family probably has it’s own version.Idli Spice PowderIt is basically dry roasted lentils, coriander seeds, dry red chilies and dry grated coconut. What makes it extra flavorful is the tempering of mustard seeds and asafoetida/ hing in little bit of oil. So make sure not to miss that step.Idli Spice PowderThis chutney podi stays good in an airtight container for up to 3 months. Keep it refrigerated for longer storage. Serve it drizzled generously with melted ghee or oil.Idli Spice Powder

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Lets check out what my fellow marathoners have cooked today for BM# 73.

Print Recipe
Chutney Podi Yum
Spicy, nutty and absolutely delicious spice powder made with lentils and spices. It is perfect to serve with idli, dosa and upma.
Chutney Podi
Course condiments
Cuisine andhra, south indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
  • ½ cup chana dal
  • ½ cup urad dal
  • ½ cup Coriander seeds
  • 6~10 Dry Red chilies
  • Tamarind Very Small piece
  • 3 tbsp Dry grated Coconut
  • To taste salt
For Tempering:
  • ½ tsp Oil
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida or hing
  • ¼ tsp turmeric
  • 6~8 curry leaves
Course condiments
Cuisine andhra, south indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
  • ½ cup chana dal
  • ½ cup urad dal
  • ½ cup Coriander seeds
  • 6~10 Dry Red chilies
  • Tamarind Very Small piece
  • 3 tbsp Dry grated Coconut
  • To taste salt
For Tempering:
  • ½ tsp Oil
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida or hing
  • ¼ tsp turmeric
  • 6~8 curry leaves
Chutney Podi
Instructions
  1. Dry roast the chana dal, urad dal, coriander seeds, dry red chilies, dry grated coconut separately until toasted and smell fragrant. Cool to room temperature before grinding.
  2. Blend all the roasted ingredients along with tamarind and salt into a smooth powder.
  3. Heat oil in a small saucepan, add the tempering ingredients and once the seeds start to splutter, turn off the heat and let the tempering cool for a few minutes.
  4. Add the tempering to the ground powder, mix well and store in an airtight container.
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13 thoughts on “Chutney Podi (Spice powder Recipe)”

  1. Love to have this chutneypodi with idli.. After long time seeing your photos as I was away from blogging.. Great pics! Looks awesome.

  2. Very interesting addition of coriander seeds. After I got used to multi-legume powder, I have virtually stopped making this. Should try this for a change.

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