South Indian Chutney Powder
Transform your South Indian meals with this aromatic and flavorful **South Indian Chutney Powder**, a pantry staple that adds a burst of spice and nuttiness to your dishes. Made with a harmonious blend of **roasted lentils (chana dal, urad dal)**, earthy **coriander seeds**, fiery **dry red chilies**, **grated dried coconut**, and vibrant **curry leaves**, this traditional recipe strikes the perfect balance of heat, tang, and sweetness with the addition of **jaggery and asafoetida**. Lightly roasted to perfection in **sesame oil**, the ingredients are ground into a versatile powder that pairs wonderfully with **idlis, dosas, rice**, or even as a seasoning for vegetable stir-fries. Easy to store and loaded with authentic South Indian flavors, this chutney powder promises to elevate your everyday meals while staying true to its heritage.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 cup Urad dal (split black gram)
- 2 tablespoons Coriander seeds
- 10 Dry red chilies
- 1 cup Grated dried coconut
- 30 leaves Curry leaves
- 0.5 teaspoon Asafoetida (hing)
- 1 tablespoon Jaggery
- 2 teaspoons Salt
- 2 teaspoons Sesame oil
Instructions
Heat a heavy-bottomed pan over medium heat and add sesame oil.
Add chana dal to the pan and roast it lightly until it turns golden brown. Remove and set aside.
In the same pan, add urad dal and roast until golden brown. Remove and set aside.
Add coriander seeds and dry red chilies to the pan, and roast them until the chilies turn crisp. Remove and set aside.
Reduce the heat to low and add the grated dried coconut. Roast until it turns golden brown. Be careful not to burn it. Remove and set aside.
Add curry leaves and asafoetida to the pan and roast until the leaves become crisp. Remove and set aside.
Allow all the roasted ingredients to cool completely.
Once cooled, add all the roasted ingredients into a blender or food processor.
Add jaggery and salt, then grind to a slightly coarse or fine powder, based on preference.
Transfer the chutney powder into an airtight container for storage. It can be served with idlis, dosas, rice, or even sprinkled over vegetables.
Nutrition Facts
Calories |
87 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 202 mg | 4% | |
*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.
