Chutney Podi
A fragrant and spicy South Indian condiment made from roasted lentils, sesame seeds, and red chilies. This 'gunpowder' is perfect mixed with ghee or sesame oil and served with idli, dosa, or hot rice.
For 2 servings
Dry roast the lentils.
- Heat a heavy-bottomed pan over low-medium heat.
- Add the urad dal and dry roast, stirring continuously, until it turns light golden brown and aromatic (about 4-5 minutes). Transfer to a plate.
- In the same pan, add the chana dal and roast until it also turns golden brown (about 3-4 minutes). Transfer to the same plate.
TIPRoasting each dal separately ensures even cooking as they have different roasting times.Roast the seeds and spices.
- Add the sesame seeds to the hot pan and roast until they start to splutter and turn fragrant (about 1-2 minutes). Add them to the plate.
- Next, add the dried red chilies and curry leaves. Roast for a minute until the chilies are crisp and the curry leaves have no moisture left.
- Transfer the chilies and curry leaves to the plate with the other ingredients.
Cool all roasted ingredients completely.
Spread the roasted ingredients on the plate and let them cool down to room temperature. This is crucial for a non-sticky powder.
TIPGrinding while warm will release oils and create a paste instead of a powder. Be patient and let it cool fully.Grind everything into a powder.
Once cooled, transfer all the roasted ingredients, tamarind, asafoetida, and salt to a high-speed blender or spice grinder. Pulse a few times, then grind to a slightly coarse or fine powder, depending on your preference.
Store and serve.
Transfer the chutney podi to a clean, dry, airtight container. It stays fresh for up to a month. To serve, mix a spoonful with a little sesame oil or ghee and enjoy with idli, dosa, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always roast on a low to medium flame to prevent burning the lentils and spices, which can make the podi bitter.
- 2Ensure all ingredients are completely cool before grinding to get a fine powder and longer shelf life.
- 3For a different flavor profile, you can add 1 tablespoon of desiccated coconut and roast it until golden.
- 4If you prefer a garlicky flavor, roast 4-5 cloves of garlic with skin on along with the dals.
- 5The amount of red chilies can be adjusted based on their heat and your personal preference.
- 6Store the podi in a glass jar for best results, away from direct sunlight.
Frequently asked questions
Yes, Chutney Podi is quite healthy. It's rich in plant-based protein and fiber from the lentils, and provides minerals like calcium and iron from sesame seeds. It's a nutritious way to add flavor to meals, but should be consumed in moderation due to its calorie density.
