Chutney Podi Video

Chutney Podi Video

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Chutney Podi Video. This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with ghee, this chutney podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Thengai podi and ghee to make sure they remain moist and soft. Having absorbed all the flavours of the chutney podi, the idlis will taste even better than fresh, hot ones!


Recipe Description for Chutney Podi, Thengai Powder, Chutney Powder

Preparation Time: 
Cooking Time: 
Makes 1 cup
Show me for cup


For Chutney Podi
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
1/4 cup grated dry coconut (kopra)
1 tsp coconut oil or any other refined oil
7 to 8 dry whole dry kashmiri red chillies , broken into pieces
1/2 tsp asafoetida (hing)
1/2 tbsp grated jaggery (gur)
1 tbsp tamarind (imli)
7 to 8 curry leaves (kadi patta)
salt to taste


For chutney podi

  1. To make {span class="bold1"}chutney podi{/span}, combine the chana dal, urad dal and coconut in a pan and dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). Remove and keep aside.
  2. Heat the oil in the same pan, add the red chillies and asafoetida and sauté for few seconds. Remove and keep aside.
  3. Combine all the ingredients together except the salt and blend in a mixer to a fine powder.
  4. Add the salt and mix well.
  5. Store the {span class="bold1"}chutney podi{/span} in an air-tight container and use as required.

See step by step images of Chutney Podi, Thengai Powder, Chutney Powder Recipe

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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