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    Home » Blogging Marathon » Chutney Podi (Spice powder Recipe)

    Chutney Podi (Spice powder Recipe)

    Published: Feb 10, 2017 · Modified: Jun 18, 2020 by Pavani · 13 Comments

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    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.

    Chutney Podi

    Spicy, nutty and absolutely delicious spice powder made with lentils and spices. It is perfect to serve with idli, dosa and upma.
    Author: Pavani
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    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Course: condiments
    Cuisine: andhra, south indian
    Servings: 2 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

    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. searchofscrumptious

      February 10, 2017 at 9:24 am

      this sounds so cool, never had chutney podi before, gotta try it out.

      Reply
    2. Sharmila - The Happie Friends potpourri Corner

      February 10, 2017 at 1:33 pm

      Homemade powders are always the best.. This recipe is such a treasure!!

      Reply
    3. Ruxana

      February 10, 2017 at 3:17 pm

      Lovely chutney podi!

      Reply
    4. Gayathri Kumar

      February 10, 2017 at 6:45 pm

      The platter with mini idlis and podi looks awesome Pavani. Love to taste it...

      Reply
    5. Sarita

      February 11, 2017 at 7:12 am

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

      Reply
    6. Priya Suresh

      February 12, 2017 at 9:46 am

      I cant live without this spice powder, a must in my pantry as well. Love this chutney podi very much.

      Reply
    7. srividhya

      February 13, 2017 at 11:07 am

      you picture speaks zillion words pavani. super super awesome.

      Reply
    8. themadscientistskitchen

      February 15, 2017 at 2:04 am

      Sounds just like my mom''s recipe too. Love your pics Pavani.

      Reply
    9. Suma Gandlur

      March 01, 2017 at 9:47 pm

      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.

      Reply
    10. Harini

      March 04, 2017 at 8:43 pm

      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.

      Reply
    11. Srivalli

      March 07, 2017 at 6:34 am

      The pictures are out of the world!..and I simply love chutney podi..will try this one too..

      Reply
    12. Sandhya Ramakrishnan

      March 09, 2017 at 7:50 am

      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.

      Reply
    13. Priya

      April 16, 2017 at 11:44 am

      I too add coriander seeds to my chutney podi, will try adding tamarind the next time, love the cute jar !

      Reply

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