Chutney Powder For Idli Recipe / Karnataka Style Garlic Peanut Chutney Podi

This is a very easy basic chutney powder recipe that goes so well with idli or dosa. This is a Karnataka style recipe. The flavor of peanuts and roasted garlic is to die for. I am sure you will have an extra idli or two when this chutney powder is around. I still remember an incident that happened at my sons preschool in California long long time ago. There was a small talk about the food habits of children and many moms were worried if their children were getting enough of their dietary needs. A mom said that peanut butter is an excellent way to sneak in protein into a kids diet. She even explained the numbers which left all of us stunned. Dont believe me. Take a look at this pic and be in awe for a minute.

Source – USDA Google

So the great thing about this recipe is that its almost exclusively made with peanuts and kids love this chutney powder. Its tangy and nutty. Give it a shot and I am sure you will like it. Its healthy too. Now back in business. Here is how to do Karnataka style chutney podi.

Here is the video of the recipe

We will have to roast all the ingredients and then grind it into a powder. Keeping the stove on low flame is key to this recipe. Do not rush the roasting process. First lets fry the peanuts. Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.

Now, slightly crush the garlic in a mortar and pestle. Have the skin on. No need to peel the skin. In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.

Add in the dried red chillies. I like to use Karnataka Byadagi Chillies which are not very spicy but give a good aroma and colour. You can adjust the red chillies according to your spice levels. Add more of chillies if you want a spicy chutney powder. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.

Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.

Add in a teaspoon of oil in a pan and fry the tamarind and hing (katti perungayam or solid asafoetida compound) on low flame for a minute. Remove from heat and set aside on a plate to cool.

Now its time to grind. Get all the fried ingredients and other ingredients ready. Make sure all the fried ingredients have cooled to room temperature.

Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times. Stop in between several times and mix everything with a spatula so the mixture gets ground to a smooth powder. It might not become a very fine powder but try to run the mixie for atleast 2-3 minutes and stop and scrape in between with a spatula several times.

Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Pulse everything several times. Stop in between frequently and scrape the mixture with a spatula. Do not run the mixie continuously. You need to pulse and scrape several times until it becomes a powder whose texture is similar to that of the slightly moist sand at the beach. Check for seasoning. The chutney powder is ready to go!

The chutney powder will stay fresh for 10 days at room temperature. If you plan to use it beyond 10 days, store it in the refrigerator and use it as required. It will stay fresh in the refrigerator for about 30 days.

• 1 Cup / 250 ml peanuts
• 1 pod / bulb garlic
• 4 sprigs curry leaves
• 6 dried red chillies
• 1 teaspoon tamarind
• 1/4 teaspoon asafoetida compound
• 1 teaspoon salt
• 1 teaspoon jaggery
• 3 teaspoon peanut oil

1. Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.
2. In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.
3. Add in the dried red chillies. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.
4. Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.
5. Add in a teaspoon of oil in a pan and fry the tamarind and asafoetida on low flame for a minute. Remove from heat and set aside on a plate to cool.
6. Allow the ingredients to cool to room temperature. Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times.
7. Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Store in an airtight container for upto 10 days.

Notes

If you want your chutney powder to be bright red in colour, use a combination of Kashmiri chillies and byadagi or guntur. Kashmiri chillies imparts a deep red colour to the chutney powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Chutney Powder
• Cuisine: South Indian

• 1 Cup / 250 ml peanuts
• 1 pod / bulb garlic
• 4 sprigs curry leaves
• 6 dried red chillies
• 1 teaspoon tamarind
• 1/4 teaspoon asafoetida compound
• 1 teaspoon salt
• 1 teaspoon jaggery
• 3 teaspoon peanut oil

1. Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.
2. In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.
3. Add in the dried red chillies. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.
4. Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.
5. Add in a teaspoon of oil in a pan and fry the tamarind and asafoetida on low flame for a minute. Remove from heat and set aside on a plate to cool.
6. Allow the ingredients to cool to room temperature. Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times.
7. Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Store in an airtight container for upto 10 days.

Notes

If you want your chutney powder to be bright red in colour, use a combination of Kashmiri chillies and byadagi or guntur. Kashmiri chillies imparts a deep red colour to the chutney powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Chutney Powder
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/chutney-podi-chutney-powder-for-idli-recipe/

Here are the things you can buy online for making this recipe Sambar Powder Carote Pan

Here is the video of how to make Pasi paruppu sambar / moong dal sambar

This sambar made with Pasi Paruppu / Moong Dal is so light on the stomach and very easy to digest. As its so good and so easy to digest, you will find a version of this sambar in almost all the Tamil kitchens all the time. Especially pasi paruppu sambar is what you will be made to eat when you are pregnant, nursing, or when you have aged people at home who want to eat light food. If you are down with flu or tired from work, then this sambar is what you should be making as its very light and very healthy. Here is how to do it. There is no tamarind used in this sambar and its so easy to make this recipe. Take a bowl and add in the washed moong dal. Add in the chopped onion, tomatoes, curry leaves and vegetables of your choice. The curry leaves can be also added while tempering. Both give a different flavour. Try whatever you may be in the mood for. I added carrots, brinjal and yellow pumpkin today. You can add whatever you have in your fridge. Add 2 cups of water and cook in a pressure cooker for 2 whistles. Not more than that. You want the dal to have a little texture. If you cook moong dal for a long time, it will become slimy and mushy and the sambar wont have the right consistency. So do not overcook your lentils. After the 2 whistles, switch off the flame and allow the cooker to release its pressure naturally. Set aside.

Heat sesame oil in a pan and add in the mustard seeds when the oil is hot. Add in the cumin seeds and the fenugreek (vendhayam) seeds. Let the seeds splutter. Add in the asafoetida (perungayam). Add 1/2 a cup of water to the pan. After adding the water, add in the sambar powder and turmeric powder. If you don’t have home made sambar powder, no worries. Any store bought sambar powder will do. Add in the salt. Let it cook for 3 minutes so the masala powders gets fully cooked.

Add in the boiled lentil mixture and mix well. If you think the sambar is too thick, then add 1/2 a cup of hot water to the pan. Add only if you think its really necessary. Let it simmer on low flame for a couple of minutes. The dal will have a nice texture and should not be mushy. Add in the coriander leaves and switch off the flame.

Serve the pasi paruppu sambar hot with south Indian tiffin items.

Lentils and Veggies

• 1/3 cup split moong dal (paasi paruppu)
• 1 onion, chopped
• 1 tomato, chopped
• 1 sprig curry leaves (can also be added while tempering – see notes)
• 2 cups vegetables of your choice
• 2 cups water

For the Tempering

• 1 teaspoon Indian sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped
• 1 cup water, divided

1. Take a pressure cooker and add in all the ingredients listed under Lentils and Veggies. Add 2 cups of water and cook in a pressure cooker for 2 whistles. Switch off the flame and allow the cooker to release its pressure naturally. Set aside.
2. Heat sesame oil in a pan and add in the mustard seeds when the oil is hot. Add in the cumin seeds and the fenugreek (vendhayam) seeds. Let the seeds splutter. Add in the asafoetida (perungayam). Add 1/2 a cup of water to the pan. After adding the water, add in the sambar powder and turmeric powder. Add in the salt. Let it cook for 3 minutes so the masala powders gets fully cooked.
3. Add in the boiled lentil mixture and mix well. If you think the sambar is too thick, then add 1/2 a cup of hot water to the pan.
4. Let it simmer on low flame for a couple of minutes. Add in the coriander leaves and switch off the flame.

Notes

The curry leaves can be added while boiling the veggies or while tempering.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu