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.
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.
Most 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.
It 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.
This 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.
Lets check out what my fellow marathoners have cooked today for BM# 73.
Chutney Podi
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
Instructions
- 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.
- Blend all the roasted ingredients along with tamarind and salt into a smooth powder.
- 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.
- Add the tempering to the ground powder, mix well and store in an airtight container.
searchofscrumptious
this sounds so cool, never had chutney podi before, gotta try it out.
Sharmila - The Happie Friends potpourri Corner
Homemade powders are always the best.. This recipe is such a treasure!!
Ruxana
Lovely chutney podi!
Gayathri Kumar
The platter with mini idlis and podi looks awesome Pavani. Love to taste it...
Sarita
Love to have this chutneypodi with idli.. After long time seeing your photos as I was away from blogging.. Great pics! Looks awesome.
Priya Suresh
I cant live without this spice powder, a must in my pantry as well. Love this chutney podi very much.
srividhya
you picture speaks zillion words pavani. super super awesome.
themadscientistskitchen
Sounds just like my mom''s recipe too. Love your pics Pavani.
Suma Gandlur
Will try out your version when I run out of my current podi. We usually don't add coriander seeds and am curious about the flavor here.
Harini
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.
Srivalli
The pictures are out of the world!..and I simply love chutney podi..will try this one too..
Sandhya Ramakrishnan
Chutney podi is a must have in the kitchen. Love your version and would try it sometime to get a different flavor from our version.
Priya
I too add coriander seeds to my chutney podi, will try adding tamarind the next time, love the cute jar !