Chutney Powder is a good accompaniment for Dosas, chapatis or any other flat breads. It goes well with hot rice and ghee. Generally Dosa/ Chapatis are smeared in oil/ ghee and then dipped in Chutney powder and tasted. Or just mix a teaspoonful of powder in ghee/ Gingelly oil/ Coconut oil and it's ready to eat. It's a quick fix, in case we aren't able to / not interested to make any chutneys. Usually it's made in bulk and stored in air tight containers so that it can be used anytime. I always have a box of chutney powder ready in my kitchen. It's the most demanded one by my kids, to have with dosa/ chapatis/ parathas . We make varieties of chutney powders like Peanut chutney powder, Curry leaves chutney powder, Flax seeds chutney powder etc etc. Today I am sharing here the very basic recipe of Channa dal chutney powder.
Ingredients:
- Channa dal / Split brown chickpeas - 1 cup
- Urad dal / Split Black gram - 3/4 cup
- Cumin seeds - 1 tsp
- Curry leaves - 1/2 cup
- Red chillies - byadagi / kashmiri red chillies - 2, guntur chillies - 2
- Tamarind - small lemon size
- Salt - 1 tsp
- Dry coconut powder - 1/4 cup
Preparation:
- On medium heat, dry roast all the ingredients one after another.
- Let it cool to room temperature.
- Grind the ingredients to a coarse powder.
- Enjoy with Idli /Dosa/ Chapati/ Paddu. Here I am pairing it with Ghee to go with Carrot and Broccoli Paddus.
Or let it cool completely and then transfer it into an airtight container.
- This chutney powder can also be sprinkled on any bread layered with butter too.
Note : The number of chillies can be varied as per your preference. Add more Byadagi / kashmiri red chillies to get a darker colour.
This chutney powder can be stored for up to 3 months.
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