Gurellu Chutney Podi Recipe
Uchellu or Gurellu Chutney Podi/Karale or Khurasni Chutney powder/Kala Jeera Seeds powder, one of a family of dry chutneys that are very popular in North Karnataka and Maharashtrian homes. A scoop of this flavourful chutney can liven up even the simplest of meals. Its tasty, spicy and full of flavours.
Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal.
If you like this recipe, you can also try other Podi recipes such as
10 M
20 M
30 M
10 Servings
Ingredients
- 1 cup Kala jeera
- 1/4 cup Raw Peanuts (Moongphali)
- 8 cloves Garlic , peeled
- 8 Dry Red Chilli
- 1 teaspoon Red Chilli powder
- 10 Curry leaves
- Tamarind , lemon size
- 1 teaspoon Sunflower Oil
How to make Gurellu Chutney Podi Recipe
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.
