Chutney powder known as chutney pudi is a spiced peanut powder served as a condiment in South India. It is eaten with rice, idli, dosa or upma. Traditionally this spice powder is made only with roasted gram or fried gram which is used in chutney recipes. It is always there in most Telugu and Kannada speaking households to serve with their usual breakfasts like idli, dosa, uttapam, upma, semiya upma and the list goes endless.
This peanut powder can even be relished with plain rice and a dollop of ghee or with yogurt rice. A spoonful of this podi along with the South Indian breakfast greatly contributes to the protein requirement for growing kids as well for adults too.
It is also a good stand by when you cannot prepare fresh chutney for your breakfast.
Each family has their own version of making this chutney powder to suit their taste. Some make using only the roasted gram and coconut and no peanuts are used.
This is the peanut powder /podi which is made in my mom’s home. Peanuts form the base of this and fried gram is used to prevent the oil oozing out from the peanut mix while pounding it.
You could slightly adjust the amount of ingredients to suit your taste like increasing or decreasing the garlic and red chilies.
Variations: if you like you can also use sesame seeds, desiccated coconut or flax seeds and reduce the same amount of peanuts from the ingredients mentioned below.
This peanut powder can also be used to make podi idli.
How to make chutney powder
1. I begin with cleaning and discarding stones from peanuts, roasted gram and cumin seeds.
2. Dry peanuts until they turn aromatic and golden. Then add the fried gram and roast for another 1 minute. Remove these to a plate and cool.
3. Add 1 tsp. oil to the same pan and heat it. Add 2 to 3 curry leaves and 8 to 10 dried red chilies. Fry them till they turn crisp. Then add cumin seeds and garlic. Stir for 30 to 60 seconds. We prefer not to over roast the garlic here. It is fried just for shelf life.
4. Cool all the ingredients. Add the curry leaves, red chilies, garlic and cumin to a grinder jar. Grind to smooth powder.
5. Add rest of the ingredients and salt to the jar. Scrape off the sides and mix everything well. Grind them just until mixed. Avoid over grinding as the peanuts will begin to release oil and the whole thing will become a mass.
Store peanut powder in an air tight jar. It keeps fresh for about 2 to 3 months at room temperature.
Ingredients (US cup = 240ml )
- 1 cup peanuts
- ⅓ cup fried gram (Roasted gram or desiccated coconut)
- 8 to 10 kashmiri dried red chilies (or 1 tablespoon Kashmiri red chilli powder)
- 1 to 3 sprigs curry leaves (optional)
- 1 tablespoon cumin seeds
- 2 to 3 small garlic cloves
- 1 teaspoon oil
- Dry roast peanuts on a medium flame until golden and crunchy. When they turn aromatic, add fried gram or desiccated coconut.
- Roast for another minute and remove to a plate and cool.
- Pour 1 teaspoon oil and heat it. Add curry leaves and dried red chilies. Fry them on a medium heat until crisp. Then turn down the flame to low and add cumin and garlic. Stir just for 30 seconds.
- Turn off the heat and let them cool down.
- Once cool, add the curry leaves, garlic, red chilies and cumin to a grinder or spice jar and make a smooth powder.
- Then peanuts, fried gram and salt. Run the grinder in short intervals of 30 to 50 seconds scraping down the sides. Make sure everything is mixed well. Avoid overgrinding else peanuts will release oil.
- Taste test and add more salt if needed.
- Store in an air tight jar. keeps fresh for about 2 to 3 months.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes