Karnataka Special Chutney Pudi

Karnataka Special Chutney Pudi

As I hear the name Chutney Pudi, I am thrilled, cause I love Chutney Pudi a lot. In times of rush and hurry this Chutney Pudi comes handy.

I enjoy eating hot rice sprinkled with Chutney Pudi with a dollop of Desi ghee. Chutney Pudi comes as a real taste maker to flavour  palya (  poriyal ) .

Today I am posting the recipe for Chutney Pudi  and a Palya (poriyal) using Chutney  Pudi.

Chutney Pudi goes well with hot,hot idlis, dosas, hot steamed rice, curd rice and a sprinkle on buttered toast is just amazing.


Channa dhal – 1 cup

Urad dhal – 1 cup

Coriander seeds – 1/2 tablespoon

Methi seeds – 1 pinch

Jeera – 2 pinches

Dry red chillies ( Guntur variety ) – 1 cup

Byadagi red chillies – 1 cup

Grated dry coconut ( kopra ) –  1 heaped cup

Tamarind – 1 lemon size ( clean the tamarind, chop to small pieces. )

Asafoetida powder – 1/2 teaspoon

Salt to taste

Grated jaggery – 2 teaspoons

Oil – 1 and 1/2 tablespoons

Hot rice with a sprinkle of Chutney Pudi 


Heat a thick bottomed large pan. Sim the flame. First fry the grated drycoconut( kopra ). Fry till golden. Transfer the fried coconut to  a big  plate. Next, pour oil into the pan. Keep the flame on sim. Add the channa dhal, urad dhal, coriander seeds, jeera, methi seeds, asafoetida powder, tamarind, salt to taste and the red chillies. Fry on sim flame till golden. Switch off the stove. Transfer the mixture to a plate. Cool. Blend the fried ingredients to a coarse rava like powder. Last blend the fried coconut. Mix the blended coconut powder to the blended dhal mixture. Store the chutney pudi in an air tight bottle.

Chef’s Tips

1) Break the red chillies to small pieces. Frying becomes very easy.

2) The shelf life of the Chutney Pudi is 2 months.

3) Chutney Pudi stored in the fridge keeps it fresh or a longer time.

4) As an option, can add a few curry leaves while frying the ingredients for the Pudi.

5) Can use Kashmiri red chillies if Byadagi red chillies are not available.




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