Mysore style Chutney Podi | Chutney Pudi
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.
- 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 teaspoon hing/asafoetida
- 3 teaspoon grated jaggery
- 1 teaspoon 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.