Chutney podi

Chutney podi or molaga pudi and idli podi as it is known in Tamizh and Telugu, is a completely south Indian recipe. Called gun powder by most of the North Indians visiting Hyderabad and other parts of the south, chutney podi is a typical south Indian snack supplement. Probably every dining table in South Indian homes will hold a bottle of chutney podi on it.Spicy and yummy, the chutney podi is quite easy to make.

Preparation time: 30-45 mins

Ingredients:

Bengal gram (Chanadal/senagabedalu) 1cup
Black gram (Urad dal/minapappu) 1/4th cup
Fresh coriander 4-5 strands
Curry leaves 4-5
Tamarind 1blob
Dry coconut 2tsp
Red chillies 4-8
Mustard seeds 2tsps
Refined cooking oil 2 tbsp
Pinch of turmeric

Salt to taste


Method:

Wash and dry the coriander under the fan or let dry for around 5-10 mins.

Roast each separately in a tiny drop of oil and set aside to cool: Bengal gram, black gram, coriander, curry leaves, tamarind, dry and grated coconut & red chillies. (A Lemon sized lump of tamarind will do and the number of red chillies will depend on the spice required).

Once cool, coarse grind the Bengal gram and black gram.

Add the other ingredients i.e coriander, curry leaves, tamarind, dry and grated coconut, red chllies and salt to taste to the coarse ground Bengal and black gram and grind to fine powder.

Heat 1tbsp oil in a pan and add mustard seeds. As they pop add turmeric. Pour this seasoning over the finely ground powder and mix to ensure no lumps are formed and the powdery texture remains.

Shift to an airtight container and savor the chutney podi with idlis, dosas, vadas and even rice. The Tiffin box way of having chutney podi and idlis is to mix in a tsp of oil/ghee and smear over the idli. For dosas, the chutney podi can be served by the side with a drop of oil/ghee topping or can be smeared in the inner of the dosa while baking the dosa. With rice of course, chutney podi and oil/ghee are mixed with hot rice and enjoyed, or chutney podi is mixed with hot curd rice and polished off.

Chutney podi is indeed the secret and silent queen of all South Indian Kitchens.