These 7+ South Indian healthy Dry Chutney Powder/Pudi recipes are not only easy to make but are also filled with protein, fiber as well as other essential vitamins and minerals. These are so good, that they can be eaten as side dishes with steamed rice, chapati, paratha, or even packed for picnic or vacation.
I grew up in a Karnataka home where the dining table was set with a variety of dry chutney powders, chutneys, and pickles. Our family's favorite one is peanut chutney powder. Also, check my 15+ Indian Chutney Recipes from my blog.
Hopefully, you will find these dry chutney powder recipes helpful. I always keep a few on hand, as my family enjoys them. These recipes come in handy when you want an accompaniment immediately, and you are running out of time and ideas.
What is Chutney Powder?
Dry Chutney Powder, also known as Chutney Pudi, or Podi's, is the quintessential condiment in a South Indian kitchen. These chutneys make a great accompaniment to any meal, adding a unique taste and aroma.
In most traditional meals, there is always a spoon or two of this spicy chutney pudi along with pickle and indian salads. It tastes great when mixed with homemade ghee, oil, or homemade curd.
How to Use Dry Chutney Powder?
Sprinkle the chutney pudi over idli, bread toast, smear on dosa, chapati, or over steamed sona masoori rice. You can also use it to thicken your curries and gravies.
Spread chapati or plain paratha with a little dry chutney pudi and a bit of ghee or butter, and roll it to give to your child as a snack or in the school lunch box.
7+ South Indian Style Dry Chutney Powder recipes
Peanut Chutney Powder Recipe (Shenga Chutney Pudi)
Dry Coconut Chutney Powder
Chana Dal Chutney Powder (Bele Chutney Pudi)
Curry Leaves Chutney Powder (Karibevu Chutney Pudi)
Hurigadale Chutney Pudi (Roasted Channa Dal Chutney Powder)
Flax Seeds Chutney Powder | Agase Chutney Pudi
Gun Powder For Idli/Dosa |Idli Milagai Podi
Storage Suggestions
Chutney powder easily lasts for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantities, you can refrigerate up to 2 months in a ziplock, remove small portions, and use them accordingly.
Other Recipe Collections to Try from My Blog
7+ Types of Easy Dry Chutney Powder/Pudi Recipes
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Sushan
Idly Podi recipe
Dosa Podi recipe
Chutney Podi Dry recipes
very good And nice
you very much
Bhavana Patil
You are welcome Sushan
Maggie
Hi, I have a question. When u say roast the dal until golden brown, do I have to soak it in water ? Or par boil ? Or just roast the raw Channa Dal?
Please advise as my turned out tasting raw ?
Thanks,
Maggie
bhavana
Hi Maggie...You should dry roast channa dal on medium low heat till dal turn brown...if you roast on high blame it will burn and podi wont taste good.I guess you did not roast the dal so its tasting raw.Let me know if you have more questions.