Kadle Bele Chutney Pudi Recipe
Karnataka Style podi recipe made with tawa roasted chana dal
Chutney Pudi or Podi's are quintessential condiment in a South Indian kitchen. These are generally had as condiments or accompaniments with south indian tiffin dishes like idli and dosa or even with steaming hot rice, sambar and a palya or poriyal. This recipe comes in handy when you want an accompaniment immediately and you are running out of ideas, since this recipe can be store for 2 weeks or more when kept in a dry and clean air tight container. Kadle Bele Chutney Pudi Recipe is a traditional Karnataka style Podi recipe made with Channa Dal. The addition of dry coconut, tamarind, jaggery and red chillies adds a zing to the podi and makes it spicy sweet. Serve the Kadle Bele Chutney Pudi Recipe along with Instant Oats Rava Idli Recipe and Restaurant Style Sambar Recipe for breakfast.
If you like this recipe, try more recipes like
- 1 cup Chana dal (Bengal Gram Dal)
- 1/2 cup White Urad Dal (Split)
- 1/2 cup Dry coconut (kopra) , grated or chopped
- 15 Byadagi Dried Chillies
- 3 teaspoons Jaggery , powdered
- 18 grams Tamarind , (small lemon sized)
- 1 teaspoon Asafoetida (hing)
- Salt , to taste
How to make Kadle Bele Chutney Pudi Recipe
To begin making Kadle Bele Chutney Pudi Recipe, dry roast the chana dal in a kadai to a golden hue on medium heat and take it out in a plate.
Likewise, dry roast the urad dal, desiccated coconut and red chillies separately and remove it in a plate.
In the same pan, add the tamarind and roast until all its dampness evaporates and remove it in a plate.
Now, add the chana dal, urad dal, tamarind, red chillies in a mixer grinder and make a course mix of the same.
Add in the roasted desiccated coconut, jaggery powder, asafoetida, season with salt and pulse the podi a couple of times in the mixer grinder until all the ingredients are well mixed together.
Take it out and store it in an air tight container for further use.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.