Coriander Chutney Powder

Servings: 200-300 grams

Ingredients:

Content	Quantity	Comment
Channa dal	1 cup
Urad dal	1 cup
Toor dal	¼ cup
Coriander leaves	1 cup	Cleaned, dried on clean towel and chopped
Dried red chillies	8-10
Mustard seeds	1 tbsp
Tamarind	1 small Lemon size
Copra	½ of medium size copra	Sliced
Oil	1-2 tbsp
Hing	½ tsp
Salt	To taste

Method:

Dry roast the dals separately on medium flame and allow it to cool.

       

       


Add a tbsp of oil to the pan and add mustard seeds, once it starts spluttering, add tamarind and roast a bit. Add the coriander leaves and roast till light dry. Do not burn the leaves. Set aside to cool. Do not mix this with the dals.

       


Roast the red chillies till light brown and set aside to cool. 

       


Grind the ingredients in step 2 with red chilies and copra to a smooth powder. 

       


Add the dals to this mixture along with  hing and salt and grind it to a light coarse powder. 

       


Cool and serve with dish of your choice.

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Jeera powder

Ingredients:

Content	Quantity	Comment
Jeera	1 cup

Method:

Dry roast the jeera in a kadai till light brown. Cool and grind. Use it with any dish of your choice.

Note:

You can similarly prepare coriander powder.

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Vangi Bath Masala Powder

Ingredients:

Content	Quantity	Comment
Coriander seeds / Dhania	1 cup
Jeera	½ cup
Tamarind	1 Lemon size
Copra	½ of small copra
Dry Red chillies	20-25 broken
Cinnamon	2 (1” inch) pieces
Poppy seeds	2-3 tbsp

Method:

Dry roast all the ingredients separately except poppy seeds till light brown. Cool and grind it to a smooth powder. Cool and store in an airtight container.

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Peanut chutney powder / Idli podi

Ingredients:

Content	Quantity	Comment
Peanuts	1 cup
Tamarind	1 lemon size
Jeera	1 tbsp
Oil	1 tsp + 1 tsp
Salt	To taste
Copra	½ of small	Sliced
Dried red chillies(Byadagi)	10-12

Method:

Heat 1 tsp of oil in a pan. Roast the tamarind till light brown. Remove it to a plate. Add the peanuts and roast till light brown and remove it to a plate. Now roast the red chillies and jeera separately and remove to a plate. Add the copra and allow the mixture to cool. Grind the mixture to semi-coarse powder and add salt to taste. Set it aside on a plate to cool for 2-3 hours. Store in an airtight container.

Serve with rice, curd rice, idli, dosa, roti’s, chapati’s etc….


Tip:

You can add some dried curry leaves or roast some fresh curry leaves in 1/2 tsp of oil and grind it along with other ingredients. It enhances the taste of the chutney powder.

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Simple Curry leaves Chutney Powder

 

 

 

 

 

 

Ingredients:

Content	Quantity	Comment
Curry leaves	1 bunch
Oil	1-2 tbsp	For frying
Salt	To taste
Copra / dry coconut	½ cup
Dried red chilies	3-4	More if you want it to be more spicy
Tamarind	½ lemon size

Method:

Wash and dry curry leaves on a cotton cloth inside the kitchen till dry.

Heat a tbsp of oil and fry dried red chilies till crisp on medium flame. Remove and set aside. In the same pan add the dried curry leaves and fry till crisp (be careful not to burn the leaves). Remove and set aside. Add the tamarind and fry for a minute. Switch of the flame and dry roast copra for a minute (be careful not to burn the copra).

 

Once all cooled, grind together in a blender to a powder. Mix salt and set aside in a plate or bowl for the powder to cool.

                          


Store in a airtight container after the powder has cooled down completely. It takes around 1 - 2 hours to cool.

Serve with roti's, chapati's, rice.....

Tip:

Serve with a tbsp of oil while serving with rice.

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Curry leaves chutney powder / karibevu chutney pudi

Ingredients:

Content	Quantity	Comment
Curry leaves	100 grams	Or 2 cups
Oil	3-4 tbsp	For frying
Salt	To taste
Copra / dry coconut	1 cup	More if you want it to be more spicy
Moong dal	¼ cup
Dried red chilies	8-10
Channa dal	¼ cup
Urad dal	¼ cup
Tamarind	1 lemon size
Jeera	2 tbsp

Method:

Wash and dry curry leaves on a cotton cloth inside the kitchen till dry.

Heat a tbsp of oil and fry dried red chilies till crisp on medium flame. Remove and set aside. In the same pan add the dried curry leaves and fry till crisp (be careful not to burn the leaves). Remove and set aside. Now add a tbsp of oil to the same pan and fry urad dal, moong dal and channa dal each separately, remove and set aside. Add the tamarind and fry for a minute. Dry roast jeera till a nice aroma starts coming, remove and set aside to cool.

    

Once all cooled, grind together with copra (cut into small pieces - in favor of blender blades) in a blender to a powder. Mix salt and set aside in a plate or bowl for the powder to cool.

                           

Store in a airtight container after the powder has cooled down completely. It takes around 1 - 2 hours to cool.

Serve with roti's, chapati's, rice.....

Tip:

Serve with a tbsp of oil while serving with rice.

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