Saturday, September 7, 2013

Chutney pudi

Yum
Most of the kids in my class in primary section always brought biscuits or bread jam for lunch. If my mom mistakenly packed any of those for my lunch, she'd find a grumpy kid in the evening. I had a standard lunch for 4 years and I hated when my mom tried to add variety to it. My lunch everyday had to be chapati chutney pudi tuppa (Chapati spread with ghee/clarified butter and chutney pudi and rolled). I loved it so much and so did my teacher. I still remember when she held my lunch for the whole class to see and appreciated it as it was healthy. Yesterday was the first time I made (rather watched mommy make :P) chutney pudi. Until then I did not even know the ingredients and measurements. It was just made last night, but it has already been eaten with chapati, bread and dosa :D...



Chutney pudi


A spicy peanut powder, eaten as dry chutney

Recipe Type:  Side
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:              Appx. 200-250 gms

Ingredients:

2 cups Puthani / Roasted gram
1 cup grated dry Coconut
1 cup Peanuts
1 tsp Tamarind
8-10 Red Chilies
Salt
1/2 tsp Sugar
10-12 Curry leaves
1 tsp Mustard seeds
3 tsp Oil

Method:

  • Place a kadhai on the stove and dry roast the peanuts until they get few black spots on their cover. This is done only to remove the peel, so if you have peeled peanuts, you can skip this step
  • Roast the coconut for 3-4 mins on low flame until warm
  • Heat 1 tsp of oil and roast the chillies until crisp
  • Grind together the chilli and 1/2 cup puthani after chilli cools
  • Grind coconut and peanut coarsely
  • Grind tamarind and puthani
  • Mix well
  • Add salt, sugar
  • For the tempering, heat oil in a small pan. Add the mustard seeds.
  • Once they splutter, add the curry leaves and remove from heat.
  • Add to pudi after oil cools

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