chutney powder recipe | chutney pudi recipe | gunpowder recipe with detailed photo and video recipe. basically a spiced lentil powder served as condiment to enhance the taste with either hot steamed rice, idli or with dosa. traditionally it is prepared with urad dal, chana dal, toor dal, grated coconut, dried red chillies and some curry leaves.
there are several varieties chutney pudi recipe with each state of south india has it own variety and form. in each state it is often referred with different names like chutney podi, pappula podi, milagi podi or even some time idli podi or dosa podi recipe. further to this, there is even ingredient specific chutney pudi recipes. for example, groundnut, curry leaves, roasted chana dal or putani and even flax seeds chutney powder. however in this post i have shown a more generic and most commonly used karnataka style chutney pudi recipe which is otherwise also known as spiced lentil powder.
furthermore, some important tips and suggestions while preparing the gunpowder recipe. firstly, i have roasted all the ingredients with coconut oil which would add an extra flavour to this condiment. having said that, these ingredients can be dry roasted too if you do not prefer the coconut oil smell. secondly, roast the spices and dal on low flame, else might end up burning spices. lastly, increase the number of red chilli, if you prefer more spicy chutney pudi.
finally i would like to highlight some of my other masala recipes collection with this post. this mainly includes, idli podi, bisibele bath powder, rasam powder, sambar powder, vangi bath powder, garam masala, pav bhaji masala and biryani masala powder recipe. further, i request you to check my other recipes collection with this post of chutney powder recipe like,
chutney powder or gunpowder video recipe:
recipe card for chutney powder or chutney pudi:
chutney powder recipe | chutney pudi recipe | gunpowder recipe
Ingredients
- 1 tbsp sesame seeds / til
- 2 tsp oil
- ½ cup urad dal
- ¼ cup chana dal
- 18 dried kashmiri red chilli / lal mirch
- few curry leaves
- ¼ cup dry coconut / kopra / desiccated coconut
- small piece tamarind / emli
- pinch of asafoetida / hing
- ½ tsp jaggery / gud
- ½ tsp turmeric / haldi
- salt to taste, approx. 1 tsp
Instructions
- firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
- transfer to the blender and keep aside.
- in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
- roast on low flame till the dal turns slightly golden in colour.
- transfer to the same blender and keep aside.
- furthermore, heat another tsp of oil and 18 dried kashmiri red chilli and saute till chillis puffs up.
- also add in few curry leaves and fry till they turn crisp.
- now turn off the flame and add ¼ cup dry coconut.
- saute till the coconut turns slight golden.
- transfer to the blender and allow to cool completely.
- further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
- blend to coarse powder. you can also blend to fine powder if you prefer.
- finally, enjoy chutney powder with idli, dosa or rice along with coconut oil.
how to make gunpowder recipe with step by step photo:
- firstly, dry roast 1 tbsp sesame seeds till they turn slightly golden brown.
- transfer to the blender and keep aside.
- in the same kadai, heat oil and add in ½ cup urad dal and ¼ cup chana dal.
- roast on low flame till the dal turns slightly golden in colour.
- transfer to the same blender and keep aside.
- furthermore, heat another tsp of oil and along with dried kashmiri red chilli and saute till chillis puffs up.
- also add in few curry leaves and fry till they turn crisp.
- now turn off the flame and add ¼ cup dry coconut.
- saute till the coconut turns slight golden.
- transfer to the blender and allow to cool completely.
- further add small piece tamarind, pinch of hing, ½ tsp jaggery, ½ tsp turmeric and 1 tsp salt.
- blend to coarse powder. you can also blend to fine powder if you prefer.
- finally, enjoy chutney powder with idli, dosa or rice along with coconut oil.
notes:
- firstly, use very little oil to saute dal and dry chilli, else turns oily while blending.
- also make sure to roast on low flame, else the spices might burn.
- additionally, use coconut oil to roast spices for more flavours.
- finally, store chutney powder in airtight container once cooled completely and stays fresh for atleast 3 months.