Kadle Bele Chutney Pudi Recipe

Karnataka Style podi recipe made with tawa roasted chana dal

Nithya Anantham
19 ratings.
Kadle Bele Chutney Pudi Recipe

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. Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder)
  2. Peanut Chutney Powder Recipe
  3. Idli Dosa Milagai Podi Recipe

Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Equipments Used: Mixer and Grinder
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

4 Servings

Ingredients

  • 1 cup Chana dal (Bengal Gram Dal)
  • 1/2 cup Urad dal
  • 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

Directions for Kadle Bele Chutney Pudi Recipe

  1. 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.

  2. Likewise, dry roast the urad dal, desiccated coconut and red chillies separately and remove it in a plate.

  3. In the same pan, add the tamarind and roast until all its dampness evaporates and remove it in a plate.

  4. Now, add the chana dal, urad dal, tamarind, red chillies in a mixer grinder and make a course mix of the same.

  5. 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.

  6. Take it out and store it in an air tight container for further use.

  7. Serve the Kadle Bele Chutney Pudi Recipe along with Instant Oats Rava Idli Recipe and Restaurant Style Sambar Recipe for breakfast.

Nithya Anantham

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Last Modified On Thursday, 07 September 2017 12:27

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