Dry Chutney Powder (Type 1)

This  is the most versatile spice powder, popular in Karnataka, South India and offers itself as a tempting companion to Idlis, Dosas, Chapathis and Hot rice, a spicy spread for toasts and sandwiches.

Dish type: Spice powder

Preparation time: 5 min

Roasting time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram                       50 gms

Black gram                          50 gms

Red chillies                          8 nos.

Tamarind                             A small piece (curry leaf size)

Curry leaves                       2 sprigs

Dry coconut grated         100 gms

Asafoetida                          2 granules (pepper size)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Dals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat of the pan that still remains in the pan after switching off the flame is enough to roast dry coconut.

Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Powder them coarsely. Store in an air tight container.

Tete – a – Tete:

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Recipe Contributor: Smt. Saraswathi