India - rich in its diverse culture, language and heritage, comprises of 29 states and 12 Union Territories. Each state has its own regional language with a variant local dialects and food. Just like Coriander Powder, Cumin Powder, Garam Masala Powder and Kadai Masala is core to North Indian, it is Panch Phoran for Bengali's. For SouthIndian's it is Sambar Powder, Rasam Powder and Dosa Milagai Podi. These powders are core Pantry Stock Fillers that come handy every other day.
It's often assumed that inclusion of Onions, ginger and garlic devotes to Indian Cusine. But its a Misconception. Indian Cuisine is rich in Spices with its influence from multi states . They are a combination and amalgamation of spices in the right proportion.
This chutney Powder is one such powder, exclusively influenced from the state of Andhra. They are flavorsome, aromatic and full on with a kick to accompany steaming Rice or Dosa's and Idli's. I was introduced to this ambrosial powder earlier last year by a dear friend Lavanya.
Customarily we visited them for Vara lakshmi Pooja and along with the oblations, she had packed a Zip lock bag loaded with Reddish Orange Powder , totally savory. On asking her, she said its called chutney powder. She had made a whole batch for her family and packed portions for near & dear. We just enjoyed it with Dosa's and H insisted I get the recipe.
Month's later, SOS call to her and my recipe comes through a Whatsapp message! Here I share a recipe for Chutney Powder - Andhra Special. It is a keeper recipe for my own records and I hope you enjoy it as much as we did.
For more option's of accompaniments with Dosa ( Lentil Crepes) and Idli's ( Steamed Rice Cakes) try Tomato Onion Chutney , Onion Tomato Mint Chutney, Coconut Chutney and Dosa Milagaipodi.
CHUTNEY POWDER - Andhra Special
Ingredients
½ Cup Tur Dal
½ Cup Channa Dal
½ Moong Dal
½ cup Desiccated coconut
12 Nos Dried Red Chillies
4 Nos Garlic Cloves
3 Sprigs of Curry leaves
½ teaspoon Cumin Seeds
¼ teaspoon Hing ( Asafoetida)
Salt as needed
Directions
Dry Roast the Dals one by one until golden brown in medium flame and set them aside in a plate together.
In the same heated pan, dry roast the chillies in low flame, until the aromatic smoky flavour is released. Drain them on to the same plate.
Next in line is garlic cloves in low flame for a very short while and drain them to the same plate.
Dry roast Desiccated coconut in very low flame until they just begin to change color. Add Cumin Seeds, Curry leaves, Hing and roast for another one minute. Hing gets absolutely aromatic , full on. Drain them onto the plate and all them to cool.
Once they achieve room temperature, load the ingredients into the blender jar and grind them until a coarse mixture is achieved. Taste and add the needed salt.
Serve this lentils loaded Chutney powder mixed with ghee on Steaming White Rice or along with Idli's ( Lentil Doughnuts) or Dosa's ( Lentil Crepe's).
Notes:
You could replace all the amount of coconut with peanuts if you like to enjoy a variation.
Ritu Ahuja says
Awesome presentation and clicks dear. This chutney powder looks awesome. I have to try out this recipe soon. 🙂
Angie@Angie's Recipes says
Beautiful exotic photos! I can't wait to give the recipe a try soon.
kushi says
Beautiful click! Your version of chutney powder looks so yum!
Sandhya Hariharan says
thank u Kushi...
Priya says
This powder is beautifully captured I must say... I usually didn't add coconut or I can say I didn't know that coconut can be added as well.
Thanks
Sandhya Hariharan says
Thank you Priya !! As I have mentioned, this recipe is from my friend Lavanya who is just too good with her podi's.
Anupa says
I have never made it myself because this chutney powder is never in demand at our place...But u know what , looking at ur pics I am craving for it...look what u did to me with ur amazing clicks...he he
vanita says
Stunning photography...beautiful recipe
Sandhya Hariharan says
thank u Vanita. welcome to Sandhya's Kitchen... .