Chutney powder or chutney podi makes a great accompaniment for dosa and idli. The powder is usually served by mixing it with sesame oil/ghee/coconut oil. It can also be spread on one side of dosa while you make set dosa or masala dosa. The amount of chili can be adjusted as per your spice preference. In this recipe, I have just used Byadagi chili, but you can replace it with 50% Byadagi chili and 50% Guntur chili. I have added around 2 teaspoons of jaggery in this because my family likes it on a bit sweeter side, but it is completely optional.
- Urad dal - 1/2 cup
- Byadagi chili whole - 1/2 cup
- Curry leaves - 4-5 sprig
- Sesame seeds - 1/4 cup
- Chana dal - 2 teaspoon
- Jaggery - 2 teaspoon
- Asafoetida - 1/4 teaspoon
- Salt - 1 teaspoon or to taste
- Dry roast urad dal, chana dal, Kashmiri chili, curry leaves, and sesame seeds separately on low- medium flame. Set aside to cool them to room temperature.
- Grind the dry roasted ingredients along with the rest of the ingredients.
|Ingredients used for chutney podi|
|Chutney podi on masala dosa|
Linking this recipe for the "Shhh cooking secretly" event on Facebook. This month's theme is "Stick to seeds" which was chosen by Archana. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.
Archana blogs at The Mad Scientists Kitchen and there are many interesting reads in her blog. The one which I bookmarked is about the Pegan Diet. My partner for this month is Renu who has a collection of interesting, unique and healthy recipes. Do check out her Quinoa crispies if you are looking for healthy snacking options. For the "Stick to seeds" theme, she gave me asafoetida and jaggery as my secret ingredients and I gave her sunflower seeds. Renu made Sunflower seeds butter which are healthy alternatives to store-bought spreads.