To begin making the Gurellu Chutney Podi recipe, dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them. Keep it aside.

In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles. Keep it aside .

Roast garlic cloves in the kadai such that its raw smell goes. Keep aside.

Add a teaspoon of oil to the frying pan. Keep the flame on low and roast red chillies and tamarind.

Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp. Transfer to a plate .

When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder. Don’t make it too smooth. 

Kala Jeera seeds chutney powder is ready. Store it in an air tight container. If handled properly can store for months together.

Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal.