Chutney powder is as staple in Southern Indian homes as peanut butter in western homes. I cannot say how important it is. Mainly because lot of our breakfast items depend on the side dish chutney or kurma. In case one is busy to make any of those, little bit of this powder mixed with few drops of oil makes a perfect side dish. For some reason, I like it without putting oil. This powder is so versatile that you can mix it with hot rice, top it with some ghee or oil and mix and eat. There are many versions of this and this is the third version on this blog. The other chutney powder recipes can be read here and here.
One Year Back - Vegan Banana Bread
Two Years Back - Challah, Car Cake
Ingredients:
Roasted peanuts - 2 cups (See Notes)
Sesame seeds - 1 cup
Dalia / Roasted dal / Hurigardale - 1 cup
Grated dry coconut - 1 1/2 cups (Kobbari/Copra)
Garlic - 10 cloves to 1 head depending on how strong your love is towards Garlic
Cumin - 1 TBSP
Red chilli powder - 4 TBSP or as per taste
Jaggery - 1/4 cup powdered (or use brown sugar)
Salt - to taste
Method:
In a skillet, take sesame seeds and cumin, add garlic cloves to it that are peeled and start toasting till sesame seeds are golden and you hear a few popping sound. Remove from heat and set aside in a bowl. To the same skillet, add grated dry coconut and toast till golden. Take care not to burn. Add this to the sesame seeds. To the same bowl, add red chilli powder when the coconut and sesame are still warm. Top it with powdered jaggery. Let the mixture come to room temperature. When it has cooled down, take it in a blender or food processor or mixie. Add already roasted peanuts, dalia (also called chutney dal) to it and start blending to make powder. You might see few sesame seeds that remain whole, but that is alright. It need not be very fine powder. It can be a bit coarse too. Add salt to taste and store in an air tight container and use within 3 months.
Notes:
If you are using raw peanuts, roast them and hull them and then proceed. I buy already roasted, hulled split peanuts.
Enjoy.
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Two Years Back - Challah, Car Cake
Ingredients:
Roasted peanuts - 2 cups (See Notes)
Sesame seeds - 1 cup
Dalia / Roasted dal / Hurigardale - 1 cup
Grated dry coconut - 1 1/2 cups (Kobbari/Copra)
Garlic - 10 cloves to 1 head depending on how strong your love is towards Garlic
Cumin - 1 TBSP
Red chilli powder - 4 TBSP or as per taste
Jaggery - 1/4 cup powdered (or use brown sugar)
Salt - to taste
In a skillet, take sesame seeds and cumin, add garlic cloves to it that are peeled and start toasting till sesame seeds are golden and you hear a few popping sound. Remove from heat and set aside in a bowl. To the same skillet, add grated dry coconut and toast till golden. Take care not to burn. Add this to the sesame seeds. To the same bowl, add red chilli powder when the coconut and sesame are still warm. Top it with powdered jaggery. Let the mixture come to room temperature. When it has cooled down, take it in a blender or food processor or mixie. Add already roasted peanuts, dalia (also called chutney dal) to it and start blending to make powder. You might see few sesame seeds that remain whole, but that is alright. It need not be very fine powder. It can be a bit coarse too. Add salt to taste and store in an air tight container and use within 3 months.
Notes:
If you are using raw peanuts, roast them and hull them and then proceed. I buy already roasted, hulled split peanuts.
Enjoy.
I can survive for many days with this chutney powder.
ReplyDeleteThis sounds really good Champa, true I can survive with just this too..
ReplyDeleteOoh! Love it too!! Just give me a chapati/slice of bread. Thats it!
ReplyDeleteChampa, I love peanuts and the podi photos, esp the second one is very interesting.
ReplyDelete