Garlic Chutney Pudi | Karnataka Style Chutney Powder
This garlic chutney pudi is a simple and flavorful Karnataka-style chutney powder made with garlic, roasted chana, red chilies, tamarind, and a lot of curry leaves. It is perfect when you don't want to make fresh chutney and works as a quick side for dosa, idli, paratha, or rice, and adds instant flavour.
Servings: 50 servings
Calories: 30kcal
Equipment
- 1 Heavy-bottomed pan
- 1 mixer/grinder
Ingredients
- 2 cup grated dry coconut, sukha nariyal, Khobre
- 1 cup split chana/putane/puffed chickpea/dalia (not chana dal)
- 2 teaspoon cumin, jeera
- ½ cup garlic cloves, lasan
- 2 cup curry leaves, kari patta
- 10 dry red chilies, sukhi lal mirch
- a small marble sized tamarind, Imli
- salt to taste
- 2 teaspoon oil
Instructions
- Dry roast coconut on low heat until golden. Do not burn. Remove and keep aside.
- In the same pan, dry roast split chana (putane) until golden on low heat. Do not burn, or it may taste bitter. Remove and keep aside.
- Heat 2 teaspoons of oil in the pan. Add garlic and roast until golden. Add cumin and roast for 30 seconds. Remove and keep them aside.
- Dry roast red chilies until crisp and aromatic. Remove and keep aside.
- Dry roast curry leaves on a low heat until crispy. Remove and keep aside.
- Roast tamarind for a few seconds to remove moisture (optional). You can also add it directly while grinding.
- Let all the ingredients cool completely. Do not grind while hot, or the chutney powder may turn oily. First, grind all the ingredients except roasted chana. The mixture may be slightly sticky due to the moisture from the garlic. Remove and keep aside.
- Next, grind the roasted chana to a fine powder. Add the ground mixture (from the previous step) back in small batches to the chana powder and grind again to combine well. The chana absorbs the excess moisture from garlic, helping you get a dry, non-sticky chutney powder with a fine texture.
- Let the chutney powder cool completely after grinding, as it heats up during grinding. Spread it on a plate to cool faster. Once cooled, store it in an airtight container and refrigerate for a longer shelf life.
Video
Notes
- Roast each ingredient separately on low heat. This helps the ingredients cook evenly without burning and gives better flavour.
- Roasting the ingredients reduces moisture and increases the shelf life of chutney powder. Even a little moisture can spoil the chutney powder faster.
- If you grind hot ingredients, the coconut releases oil, and the powder turns oily.
- Grinding in short pulses keeps the texture perfect and prevents overheating.
- Always use a dry spoon to keep it fresh and avoid spoilage. I store it in an airtight container in the refrigerator to increase the shelf life.
Nutrition
Calories: 30kcal