3/4 cup chana dal
1/2 cup split urad dal
1 tablespoon coconut oil
10 Byadagi chillies
1/2 inch piece tamarind
3 sprigs curry leaves
1/2 cup desiccated coconut
1/4 teaspoon asafoetida
1/2 teaspoon salt
1 teaspoon jaggery
Take a heavy bottomed pan and add in the chana dal. Dry roast on a low flame. Roasting on a low flame is key to this recipe so the lentil gets roasted thoroughly. The chana dal should become golden in color after about four to five minutes. When the chana dal is nicely roasted and golden, remove from the pan and set aside to cool.
In the same pan, add in the split urad dal. Dry roast on a low flame till golden. The lentil will slowly start browning as it roasts. Roast on a low flame at all times. Once the urad dal is roasted and golden, remove from the pan and set aside on a plate to cool.
In the same pan, add in a tablespoon of coconut oil. Add in the byadagi chillies. The byadagi chillies are mildly hot but impart a bright color to the chutney podi. Roast for a few seconds for the chillies to fluff up. Once the chillies are fluffed up, remove from the pan. Make sure not to burn the chillies.
To the remaining oil in the pan, add in a small piece of tamarind. Add in the curry leaves. Roast for a few seconds. The curry leaves should nicely crisp up. Once the curry leaves are crisped up, remove from the pan and set aside to cool.
Now, switch off the flame. Add in the desiccated coconut. roast the coconut for a few seconds. The residual heat from the pan will suffice for roasting the coconut. When the coconut slightly changes colour, remove the coconut from the pan and set aside to cool.
We will need a heavy duty mixie for grinding the chutney podi. Add in the cooled chana dal to the mixie. Make sure that the roasted ingredients have cooled completely. Add in the roasted and cooled urad dal. Add in the tamarind, curry leaves and the chillies. We have added everything except the coconut at this stage.
Add a little asafoetida, some salt and a little bit of jaggery. Grind this mixture to a smooth powder. The lentils and the chillies should be nicely ground and should be homogenous.
To this powder, add in the roasted and cooled coconut. Pulse the mixie several times for the coconut to get ground and mix with the rest of the ingredients.
Our chutney pudi for idli and dosai is now ready. Taste the chutney podi at this stage and adjust the salt and jaggery if necessary. Let the podi cool completely. Once the podi is cool, store it in an air-tight container and store at room temperature. The podi stays fresh for upto a month.
Do try this at home. Enjoy!
- Prep Time: 10m
- Cook Time: 15m
Keywords: chutney podi