Bangalore Chutneypudi (dry chutney powder – spice powder) is integral to those from Bangalore. The spice powder or condiment which is so versatile that can be mixed with either rice or had with Chapathi / idli / dosa / akki rotti (rice cakes).. For me and my sister, the version made by grandmom was heaven indeed, which passed down to me through mom and published here. And then I didn’t think too much of it, till I stumbled upon this wonderfully aromatic and proteinicious Godhi Chutneypudi made out of wholewheat (Godhi in Kannada is Wholewheat).
S and me loved it a lot (the former still getting accustomed to Kannada food on his plate and palate), although it was a lil spicy for my elder daughter, and she decided she was not going to taste it after all. The younger daughter, still a toddler was amused by all the excitement at the dining table and wondered what the commotion was all about J.. We would surely make this often, and even use as a side dish with Idlis and Dosas.
For all those spice lovers, this is surely going to be a hit. Mix with hot, steaming rice and ghee / sesame oil. And Slurp ! This is a wonderful condiment to add to your spice mix repertoire. Sending to BM # 32 under Alphabet "G"
Prep time : 15 mins | Dry roasting time : 10 mins | Makes : approx 400 gm of Dry Spice powder
- Wholewheat – 1.5 cups
- Whole Red chillies – 7 ( I used 5 normal red chillies and 2 Kashmiri variety)
- Curry leaves – 2 sprigs
- Jaggery powder – 2 TBSP
- Fenugreek seeds – ½ tsp (optional – but I used)
- Dry Coconut grated (Copra) – 1 cup ( I used approx ¾ cup)
- Salt – to taste
- Oil – 1 tsp
- Asafoetida – ½ tsp
- Tamarind powder – 1 tsp (else use 1 very small roundel of tamarind)
In a medium hot pan, dry roast the whole wheat in batches on a medium heat till a lovely nutty aroma wafts out (approx 8-10 mins) . You may also microwave it for 6 mins (stopping every 1 min). Transfer to a plate.
Roast the dry coconut for just 1 min till it turns warm (Warning – dry coconut burns very fast, so please pay attention!). Cool
Add ½ tsp of oil. Roast the chillies, fenugreek seeds, tamarind on a low flame till the tamarind is slightly roasted and gets crusty and the chillies coat with oil. Transfer to a plate.
Now add the remaining oil and slightly fry the curry leaves springs till they get crispy. Transfer.
Let all the ingredients come to room temperature.
Grind the wheatgrains first to a smooth powder (I like it slightly coarse). Transfer to a large bowl or dry plate – powder 1
Then grind the rest of the ingredients including salt, but except dry coconut to a powder. Mix this powder into the wholewheat meal – powder 2
Now at the end just grind the roasted dry coconut (this is ground separately as dry coconut leaves oil when ground too fine) for just 10-20 secs. You should end with a coarse powder – powder 3
Mix all three powders. Check for salt and spices.
Store in an airtight container, and use as required.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32