Chutney Pudi

Cuisines

Best for

Recipe

Ingredients

1 cup	chana dal
1/2 cup	urad dal
1/4 cup	toor dal
1/4 cup	dried coconut
10-12	dried red chilies
1 tablespoon	coriander seeds
1 teaspoon	cumin seeds
1/2 teaspoon	fenugreek seeds
1/2 teaspoon	mustard seeds
1/4 teaspoon	asafoetida
1 tablespoon	oil
—	salt to taste

Instructions

1. 1 Heat a pan over medium heat and dry roast the chana dal until golden brown. Remove and set aside.
2. 2 In the same pan, dry roast the urad dal until golden brown. Remove and set aside.
3. 3 Dry roast the toor dal until aromatic. Remove and set aside.
4. 4 Add the dried coconut to the pan and roast until it turns light brown. Remove and set aside.
5. 5 In the same pan, add oil and fry the dried red chilies until they are crisp. Remove and set aside.
6. 6 In the remaining oil, add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and asafoetida. Roast until the seeds splutter and turn aromatic.
7. 7 Allow all the roasted ingredients to cool completely.
8. 8 Once cooled, grind all the roasted ingredients together with salt to a coarse powder.
9. 9 Store the chutney pudi in an airtight container.