Chana Dal Chutney Powder (Bele Chutney Pudi)

4.75 from 4 votes

Chana Dal Chutney Powder (Bele Chutney Pudi)

Kadle Bele Chutney Pudi/Podi is one of the most popular and traditional Karnataka style powder recipe made with chana dal, urad dal, dry coconut, curry leaves, red chili, tamarind, salt, and asafoetida.

Course Side Dish

Cuisine South Indian

Keyword bele chutney pudi, chana dal chutney powder, chutney powder, dal chutney powder

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 810kcal

Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

2 teaspoons cooking oil
½ cup chana dal (gram dal)
½ cup urad dal
½ cup dry coconut or desiccated coconut
18-20 dry red chilies (byadagi + guntur), adjust as per your taste
¼ cup curry leaves
1 gooseberry size tamarind (about 2 tablespoons)
1 teaspoon jaggery
salt as per your taste

Tempering

2 tablespoons coconut oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)

Instructions

Heat iron skillet and dry roast chana dal on a medium-low flame till the dal turns golden brown (about 8-9 minutes). Remove and Set aside on a plate to cool.
Then dry roast urad dal on a low flame till the dal smells nutty and changes its color (about 4-5 minutes). Set aside on a plate to cool.
Then add the dry or desiccated coconut and roast for few seconds and set aside on a plate to cool.
Heat 2 teaspoons of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
Once done turn off the flame and add tamarind, salt, mix well. Let it cool completely.
Once the roasted ingredients are cooled, transfer them into a blender along with jaggery, hing, and blend it to a fine powder. Transfer it back to the plate, mix it well with your hand.
Note: You can make it either fine or slightly coarse powder depending on your preference.
This step is optional. For an authentic Brahmin Style Chutney Powder, a tempering is prepared and mixed with the powder.
Heat oil, add mustard seeds once they splutter, add asafoetida (hing), and turn off the flame.
Next, pour the tempering into the prepared chutney powder and mix it well with your hand.
Store it in an airtight container. Serve bele chutney pudi with roti, chapati, rice, and dosa.

Notes

Tips & Variations

Yields 2 cups of chutney powder
You can also add 1 tablespoon of methi (fenugreek) seeds while roasting.
Always roast the dals and other ingredients on a low flame stirring them frequently, otherwise, they may burn and taste bitter.
Increase or decrease red chilies according to your preference.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition