Low Sodium South Indian Chutney Powder
Elevate your South Indian meals with this flavorful Low Sodium South Indian Chutney Powder, a healthier twist on the beloved podi spice mix. Bursting with earthy roasted lentils, aromatic curry leaves, spicy red chilies, and nutty dry coconut, this chutney powder is perfect for enhancing rice, idlis, dosas, or even a simple drizzle of ghee. Prepared without added salt, it’s an ideal choice for those seeking heart-healthy, flavorful condiments without compromising on taste. The recipe uses simple roasting techniques to bring out the bold, authentic flavors of traditional South Indian cuisine while keeping it easy to make and store. This versatile podi can brighten up any dish and is sure to become your new pantry staple!
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Recipe Information
Ingredients
- 3 tablespoons Split Bengal gram (chana dal)
- 2 tablespoons Split black gram (urad dal, skinned)
- 6 pieces Dry red chilies
- 4 tablespoons Grated dry coconut
- 1 teaspoon Tamarind pulp
- 2 tablespoons Coriander seeds
- 10 leaves Curry leaves (fresh or dried)
- 1 teaspoon Black peppercorns
- 1 pinch Asafoetida (hing)
- 1 teaspoon Oil (preferably neutral, like sesame or sunflower)
Instructions
Heat a heavy-bottomed skillet or pan on medium heat. Add the teaspoon of oil and let it warm up.
Add the chana dal and urad dal to the pan. Roast them on medium heat, stirring frequently, until they turn golden brown and aromatic. Transfer to a plate to cool.
In the same pan, add the coriander seeds, black peppercorns, and dry red chilies. Roast them on medium heat until they become fragrant. Transfer to the same plate as the lentils to cool.
Add the grated dry coconut to the pan and roast it on low heat until it turns light golden brown. Ensure you keep stirring to prevent burning. Transfer to the plate.
Toss fresh or dried curry leaves into the pan and roast them until they crisp up. This should take a few seconds. Add to the plate.
Let all the roasted ingredients cool completely to room temperature, as blending warm ingredients can release steam and alter the texture of the powder.
Once cooled, add the roasted ingredients, tamarind pulp, and asafoetida to a dry grinder or blender. Blend into a coarse powder. Ensure the texture is slightly gritty and not too fine for authentic flavor.
Store the chutney powder in an airtight container. It keeps well at room temperature for up to 2 weeks, or in the refrigerator for up to a month.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
