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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
Total Time 15 minutes
Servings 4


  • 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 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.