After the Papaya Ginger Lime Relish, we have a tasty Condiment from Karnataka state, India. I love chutneypudis (or chutney powders) like my grandmom's classic version or the Godhi Chutneypudi (Wheat grains based version) or the more recent flax seeds version. Like Molagapudi, this can also be had with Akki Rotti / Ragi Rotti / Sajjige Rotti (flat breads) or mixed with rice, which is the more preferred method to consume this.
All in all, Pudina Chutneypudi (or podi) is for those who love to pep up their everyday meals with spice and flavour :-) So, lets get cracking.
BM # 56 - Buffet on Table, Day 13 - Pudina Chutneypudi (mint spice powder)
Course : Condiments, Cuisine : Indian, Vegan.
Type : Spice Powders, Origin : Karnataka (India)
Prep time : 15 mins, cook time : 5-8 mins , Makes :Approx 200 gms of Spice powder
Shelf Life : 4-6 weeks under refrigeration in an airtight container
Serving Suggestions : Hot rice with ghee (or sesame oil for a vegan option)
- Pudina (fresh mint leaves) - packed 1.5 cups - cleaned, sorted, washed and drained on a paper towel for 10 mins **
- Urad Dal (split black gram) - 1 cup
- Dry copra (Kobbari) - grated - 1/4 cup
- Red chillies (dry) - 6 to 8 (adjust spice)
- Hing / asafoetida - a generous pinch (about 1/4 tsp)
- Tamarind - a small roundel (about 20 gms)
- Jaggery - slightly more than the tamarind
- Salt - to taste , about 3/4 tsp
- Oil - 3 TBSP
(** you can also use dried mint (made at home or store bought. In that case, dont fry it in oil, but use 1/2 the quantity - about 4 to 5 TBSP with the rest of the ingredients, and follow the rest of the procedure. The taste will differ a lot if dried mint is used - it also may get bitter soon).
How to make:
- Dry roast the grated dry copra without any oil for 1-2 mins till just warm., transfer to a dry plate
- In a pan,heat 2 TBSP oil. Fry the urad dal and chillies on a medium flame till the dal turns golden brown (you may remove the chillies after 1-2 minutes else they would be burnt). Transfer to a plate.
- In the remaining oil, fry tamarind till it turns a little crisp (tamarind paste is not preferred for this recipe). Transfer to the same plate.
- Add the remaining oil, add the drained and almost dry pudina and toss it in the oil till they shrivel and all moisture is out and it dries up almost. Cool both dal mixture and sauteed pudina.
- First in a spice blender, grind the dal mixture coarsely (just pulse it for a few seconds). Now add the cooled and sauteed mint leaves, and blitx once more. Better still, add the mint leaves in 1-2 batches so that they are unfirmly ground.
- Now add the tamarind, salt, jaggery, asafoetida , dry copra and blitz it one fine time. Dont over do as the copra will leave oil and you would have a messy chutney.
- Adjust salt and seasonings once you take out the spice powder. Cool and store immediately in a glass airtight container.
- Use a dry spoon at every use for longer shelf life
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56