Chutney Powder

1. 1

   Step 1

   • a.Roast the Lentils
   • b.Heat a heavy-bottomed pan over low-medium heat. Dry roast the urad dal, stirring constantly for 4-5 minutes until it turns light golden brown and becomes aromatic. Transfer to a large plate to cool.
   • c.In the same pan, dry roast the chana dal for 3-4 minutes until it turns golden and fragrant. Add it to the same plate.
2. 2

   Step 2

   • a.Roast Spices and Aromatics
   • b.Add the sesame oil to the pan. Once warm, add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become crisp. Transfer to the plate.
   • c.Next, add the white sesame seeds and roast for about 1 minute until they start to splutter. Add them to the plate.
   • d.Add the curry leaves and roast for 1-2 minutes until they are completely crisp and moisture-free.
   • e.Finally, add the grated dry coconut and roast for 1-2 minutes until light golden, being careful not to burn it. Transfer everything to the plate.
3. 3

   Step 3

   • a.Cool Completely
   • b.Spread all the roasted ingredients on the plate in a single layer.
   • c.Allow them to cool down to room temperature completely, which will take about 20 minutes. This step is crucial for achieving a perfect, non-lumpy powder.
4. 4

   Step 4

   • a.Grind the Powder
   • b.Once completely cooled, transfer all the roasted ingredients to a dry grinder jar.
   • c.Add the tamarind, hing, salt, and optional jaggery.
   • d.Pulse the grinder in short bursts of a few seconds each. Scrape down the sides of the jar between pulses. Continue until you achieve a coarse, uniform powder. Avoid grinding continuously to prevent the mixture from turning into a paste.
5. 5

   Step 5

   • a.Store and Serve
   • b.Transfer the freshly ground chutney powder to a clean, dry, airtight glass jar.
   • c.Let it cool for another 10 minutes before sealing the lid to prevent condensation. Serve with idli, dosa, or rice by mixing a spoonful of powder with ghee or sesame oil.

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