Chutney podi, a spicy condiment paired with soft and fluffy idly. This Mysore style chutney podi is spicy, tangy and a little bit sweet compared to the Tamil brahmin style Idly podi.Jump to Recipe
Table of contents
What is Chutney Pudi
Chutney pudi or podi, a dry powder of mixed lentils and spices like chilies, coriander. These are dry roasted and powdered along with tamarind and jaggery. This dry lentil powder will be spicy, tangy and a little bit sweet.
South-Indian kitchens have many such lentil powders like this thengai podi/Spiced coconut powder , which can be used as a rice mix powder and also as a condiment to idly/dosa. Apart from coconut podi, I always have Paruppu podi and idly podi in my pantry. Idly podi sometimes doubles up as curry podi too. I sometimes add 1 or 2 tbsp of idly podi to my araichuvita sambar for that heady aroma.
Idly podi vs Chutney Pudi
Idly podi and chutney pudi both are almost similar and they differ with respect to their regions and the ingredients used. Both are dry chutney powders, they can served as such or mixed with generous amount of gingely oil/ghee and served as an accompaniment to idly/dosa or upma. You can also use this podi as a spread inside your dosa/crepe, like this coriander podi dosa.
The main ingredients in idly podi is urad dal, chana dal and chilies. This style is much preferred and popular in Tamilnadu, Southern state of India. Urad dal quantity will be more than the chana dal. I prefer to add little bit of coriander seeds and white sesame to my idly podi. Some even add little bit of jaggery to their podi.
Chutney pudi on the other hand, is from Karnataka, neighboring state of Tamilnadu, India. This spice powder has mixed dals, peanuts, chilies, tamarind, fresh coconut and jaggery. A heady aroma of spice, sweet and tangy flavors.
Again this chutney pudi recipe might vary according to every household. Though the main ingredients remain the same, the quantity of each might vary according to once taste and preference.
- Lentils & Legumes, this chutney podi uses chana dal, urad dal , tuvar dal along with some peanuts and sesame seeds.
- Spices, dried red chilies are used in the recipe, which also contributes to the beautiful color of the spice powder. Traditionally bydagi red chilies are used. But i have used round red chili variety.
- Fresh coconut and curry leaves, adds a nutty aroma to the chutney podi. If you cannot find fresh coconut dry coconut can also be used.
- Tamarind, adds that kicky tangy taste to the spice powder.
- jaggery, adds a little bit sweetness to the podi and also balances the spices added.
- Salt and hing.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure each and every ingredient and keep it ready. Dry roast all the dals, peanuts and sesame seeds individually until golden brown. Take care not to burn, keep the flame low and roast.
- Dry roast the coconut to golden brown and curry leaves to crisp separately. Finally add the red chilies to the hot pan and roast it for a minute or two and remove.
- Let all the roasted ingredients cool down completely. Take them together in a mixer jar, add tamarind, salt and hing. Grind this to a powder.
- Remove the ground chutney pudi to a clean plate. Let it cool completely. Store it in an air-tight container. Enjoy it with steaming hot idlies and crispy dosas.
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More Spice Powder Recipes
Mysore style Chutney Podi | Chutney Pudi
- Indian style mixie or any heavy blender
- 1 cup chana dal
- ¼ cup tuvar dal
- ¼ cup urad dal
- 1.5 cups fresh coconut or dry coconut
- ¾ cup red chilies
- ½ cup peanuts
- ¼ cup white sesame seeds
- ½ tsp hing/asafoetida
- 3 tsp grated jaggery
- 1 tsp salt or to taste
- a small lemon sized ball of tamarind, cleaned
- handful of curry leaves
- Dry roast the chana dal, tuvar dal, peanuts and urad dal separately until golden brown. Remove it to a flat plate and let it cool.
- In the same pan, roast coconut, in a simmer flame until golden brown. Remove it to a flat plate, le tit cool
- Dry roast curry leaves until crisp. To the hot pan, add red chilies and white sesame seeds.
- Transfer all the ingredients to a flat plate and let it all cool completely.
- Take all the ingredients in a mixer, add tamarind and salt. Grind it to a fine or a little coarse powder. I prefer my podi to be little coarse.
- Let the ground podi cool down well. Store it in an air-tight container.
- Serve it along with hot steaming idlies, with a generous drizzle of gingely oil. I served this with mallige idly.
Serve this delicious Mysore style chutney pudi with soft idlies and crispy dosas. Store it in an air-tight container and enjoy it with South-Indian breakfast dishes.