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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.
Course Condiments
Cuisine Asian, Indian, South-Indian
Keyword idly dosa side-dish, idly pudi, karnataka style idly podi, quick and easy idly podi, spicy idly powder, sweet and spicy idly podi
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories
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.