Chutneypudi (dry chutney powder – spice powder) is integral to those from
Bangalore. The spice powder orcondimentwhich 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 publishedhere.
And then I didn’t think too much of it, till I stumbled upon this wonderfully
aromatic and proteiniciousGodhi
Chutneypudimade 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 aboutJ..
We would surely make this often, and even use as a side dish withIdlisandDosas.
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 wonderfulcondimentto add to your spice mix repertoire. Sending to BM # 32 under Alphabet “G”
time: 15 mins | Dry roasting time : 10
mins | Makes : approx 400 gm of Dry
powder made from wholewheat & spices
- Wholewheat – 1.5 cups
- Whole Red chillies –
7 ( I used 5 normal red chillies and 2 Kashmiri variety)
- Curry leaves – 2
- Jaggery powder – 2
- 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
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