Hurigadale Chutney Pudi

Roasted Chana Dal Chutney Powder, also known as Hurigadale/Putani Chutney Pudi recipe, is a very quick and easy condiment prepared using roasted channa dal (fried gram), red chili powder, curry leaves, garlic, tamarind, jaggery, and salt.

I usually sprinkle this chutney pudi on dosa, idli, bread toast, or eat as a side with jowar roti or chapati or quickly use it to thicken your curries and gravies.

Today I am sharing my grandmom's putani chutney pudi recipe, which is a simple version and she doesn't add roasted dry coconut in this recipe, but you can add it, it will enhance the flavor.

Jump to:

• Hurigadale Chutney Pudi Ingredients
• How to Make Hurigadale Chutney Pudi
• Tips & Variations
• More Chutney Powder Recipes
• Hurigadale Chutney Pudi (Roasted Channa Dal Chutney Powder)

Hurigadale Chutney Pudi Ingredients

• Hurikadale (Roasted Chana Dal): also known as fried gram, daliya, putani, or kadle papu. This is the star ingredient in this recipe.
• Dry coconut (optional): You will need dry grated coconut for this recipe. You can also use desiccated coconut.
• Red chili powder:  adjust as per your spice level, or you can also dry roast red dry chilies and use them.
• Garlic cloves: I love the garlic flavor in this podi. However, you can skip it and add ¼ teaspoon of asafoetida (hing) instead.
• Curry leaves: I use 1 stalk of curry leaves, you can increase if you like.
• Jaggery: it's optional but gives a nice flavor.
• Tamarind: is added for tanginess.

How to Make Hurigadale Chutney Pudi

In a kadai or pan, add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool completely.

Take all the above ingredients into a blender and blend them to make a dry, smooth powder. Transfer it back to the plate, and mix it well.

Store it in an air-tight container. Serve Putani Chutney Pudi or fried gram chutney powder with roti or chapati.

Tips & Variations

1. The spice level of this powder is low to medium, unlike the other chutney powders.
2. You can dry roast curry leaves in the microwave for 90-120 secs.
3. This powder stays good for at least 1-2 months.
4. You could also add 2 tablespoons of dry grated coconut, which enhances the flavor.
5. You may find the powder to be dry to eat. This powder can be mixed with curd or ghee or oil and then consumed with rice or roti.
6. This powder is often used as curry powder in many South Indian curries. It helps to thicken the curry.

More Chutney Powder Recipes

• Peanut Chutney Powder
• Kadalebele Chutney Powder
• Flax Seeds Chutney Powder
• Dry Coconut Chutney Powder
• Curry Leaves Chutney Powder

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