Roasted Chana Dal Chutney Powder, also known as Hurigadale Chutney Pudi or Putani Chutney Podi, is a flavorful South Indian condiment made with roasted chana dal (fried gram), dry grated coconut, curry leaves, garlic, tamarind, red chili powder, jaggery, and salt.
Chutney pudi is a staple in many South Indian homes. We often have a variety of powders like kadle bele chutney pudi, shenga chutney pudi, or idli podi on hand.
Today, I'm excited to share my grandmom's putani chutney pudi recipe, which is a simple yet flavorful recipe. She doesn't add roasted dry coconut in this recipe, but I like to add it, as it enhances the flavor.
I usually sprinkle this chutney pudi on dosa, idli, bread toast, or eat it as a side with jowar roti or chapati. It's also a quick and easy way to thicken curries and gravies with this powder!
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Fried Gram Chutney Powder 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. You can also use desiccated coconut.
- Red chili powder: Adjust as per your spice level, or you can also dry roast red dried 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: Fresh curry leaves add so much flavor.
- Jaggery: It's optional but gives a nice flavor.
- Tamarind: is added for tanginess.
How to Make Hurigadale Chutney Pudi
Heat a pan or kadai, dry roast ½ cup of fried gram (putani) on a low flame for 2-3 minutes. Transfer it to a plate and let it cool.
Next, add 2-3 tablespoons of grated dry coconut (or desiccated coconut) to the same pan. Dry roast over low heat until lightly golden and aromatic, stirring frequently to prevent burning. Transfer it to a plate and let it cool.
In the same pan, add 2 stalks of curry leaves and dry roast over medium-low heat until crisp. Then add ½ teaspoon cumin seeds, 2 garlic cloves, and a small piece of tamarind. Sauté for another 30 seconds, then turn off the heat, transfer it to a plate, and let the mixture cool completely.
In a blender, add the roasted ingredients along with 1.5-2 teaspoons red chili powder, salt to taste, and jaggery. Blend them to make a dry, smooth powder. Transfer it back to the plate and mix it well.
Store it in an airtight container. Serve putani chutney pudi with roti or chapati.
Serving Suggestions
You can mix this fried gram chutney powder with yogurt and enjoy it with chapati or jowar rotti. I also like to mix it with homemade ghee and enjoy it with hot steamed rice and tomato saaru.
You may also sprinkle this chutney pudi on dosa, idli, or bread toast.
Expert Tips
- The spice level of this powder is low to medium, unlike the other chutney powders.
- You can dry roast curry leaves in the microwave for 90-120 seconds.
- Store the chutney powder in an airtight container. It stays fresh for up to 2 weeks at room temperature or 1-2 months in the refrigerator.
- This powder can be used as a curry powder in many South Indian curries, like vegetable sagu, vegetable kurma, and more. It helps to thicken the curry.
More Dry Chutney Powder Recipes
Hurigadale Chutney Pudi (Roasted Chana Dal Chutney Powder)
Ingredients
- ½ cup Hurikadale/Roasted Channa Dal/Putani/Kadle Papu/Daliya
- 2-3 tablespoons roasted dry coconut (or desiccated coconut) (optional)
- 1.5 - 2 teaspoons red chili powder adjust as per your spice level
- 2 stalks curry leaves
- 2-3 garlic cloves (or two small full bulb of Indian garlic)
- ½ teaspoon cumin seeds
- ½ teaspoon jaggery (optional)
- 1 small piece tamarind
- salt as per your taste
Instructions
- Heat a pan or kadai, dry roast ½ cup of fried gram (putani) on a low flame for 2-3 minutes. Transfer it to a plate and let it cool.
- Next, add 2-3 tablespoons of grated dry coconut (or desiccated coconut) to the same pan. Dry roast over low heat until lightly golden and aromatic, stirring frequently to prevent burning. Transfer it to a plate and let it cool.
- In the same pan, add 2 stalks of curry leaves and dry roast over medium-low heat until crisp. Then add ½ teaspoon cumin seeds, 2 garlic cloves, and a small piece of tamarind. Sauté for another 30 seconds, then turn off the heat, transfer it to a plate, and let the mixture cool completely.
- In a blender, add the roasted ingredients along with 1.5-2 teaspoons red chili powder, jaggery, and salt to taste. Blend them to make a dry, smooth powder. Transfer it back to the plate and mix it well.Store it in an airtight container. Serve putani chutney pudi with roti or chapati.
Notes
- The spice level of this powder is low to medium, unlike the other chutney powders.
- You can dry roast curry leaves in the microwave for 90-120 seconds.
- Store the chutney powder in an airtight container. It stays fresh for up to 2 weeks at room temperature or 1-2 months in the refrigerator.
- This powder can be used as a curry powder in many South Indian curries, like vegetable sagu, vegetable kurma, and more. It helps to thicken the curry.
Nutrition
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Anuradha Bhat
Very tasty and easy to make recipe. Thanks
Bhavana Patil
Hi Anuradha, its my grandmoms recipe, glad you liked it.
Archana
Superb recipe
bhavana
Thank you,please try and let me know if you liked it,i have other chutney powder recipes like peanut powder,flaxseeds powder,dry cococnut chutney powder too.