In Karnataka we eat a lot of “chatni pudi” which is a dry powder of dal etc. it is used to enhance the flavour of any dish be it “masuru avalaki”i.e curds and beatten rice, plain dosa or with ghee on a slice of bread, upma....
As an accompaniment it can be served mixed in curd or even oil.
1 cup chana dal (heaped)
1 cup urid dal (levelled)
¼ cup ground nuts
1 dry coconut/khobra
1 tblspn til
10-15 Dry chillies (Badgi) or 1/8 cup chilli powder (as per taste)
2 tsp asafoetida
8-10 springs of curry leaves
Tamarind a small ball
- 1. Dry roast chana dal on low flame till reddish in colour. Cool and grind coarsely.
- 2. Dry roast urid dal on low flame till reddish in colour. Cool and grind coarsely.
- 3. Dry roast ground nuts. Add til, they will splutter. Add curry leaves, then add dry coconut, if you are using dry chillies now is the time to add them. Fry on low flame till the coconut is reddish and you get a nice aroma. Add the tamarind. Add the red chilli powder after you switch off the flame and keep stirring till all the ingredients are well coated.
- 4. Grind the above mixture with jaggery and salt after it cools a bit.
Mix with the dry powders.
This mixture can be stored outside for about a month. Only use dry spoons to remove them from the jar.