Chutney Powder, also called Idli powder is a great accompaniment for Idli, Dosa or any variety of Dosa dishes that we can make. I always have stocks of chutney powder stored in my pantry in case I don’t have time to make coconut chutney or sambhar everytime I make Idli / Dosa’s. There are different varieties of the chutney powder, I usually make it less spicy, you can use more chillies or peppercorns to make it more spicier.
Chutney powder is my little son, Rohit’s favourite too. I think it’s liked by most kids, give it a try if you haven’t, as it will make your life easier if your kids like it.
Ingredients
- 1 cup Urad Dal / Uzhunnu
- ¼ cup Chana Dal / Kadala Parippu
- 7 nos. or more Dry Red chilies
- 1 tsp. Black Peppercorns
- 1 tsp. Asafoetida / Hing/ Kayam
- Curry Leaves, few sprigs
- 3 – 5 nos. Garlic cloves (Optional)
- Salt, to taste
Method
- In a pan, add urad dal and chana dal. Roast these ingredients in medium heat, stirring constantly until everything starts to turn lightly brown.
- Add dry red chillies, curry leaves, garlic (if using) and peppercorns and continue to roast them in medium heat for another 5 to 7 minutes until raw taste of everything leaves and turns light brown.
- Switch off the heat, and add asafoetida and salt. Allow it to cool.
- After it cools, grind these to a fine powder and store in any air tight container.
- Chutney powder can be stored for several months without getting spoilt.
- Mix this chutney powder with Gingelly Oil or Ghee or any other oil & enjoy with Idli or Dosa.
