Horse Gram Chutney Podi Recipe (हुरूली कालु चटनी पौड़ी रेसिपी)
Horse Gram Chutney Podi, also known as Huralu Kaalu Chutney Podi, is a flavorful South Indian condiment made from horse gram lentils, red chilies, curry leaves, tamarind, and asafoetida. It’s an excellent accompaniment to crispy dosas or soft idlis, adding a burst of spicy, tangy, and aromatic flavors. Traditionally enjoyed as a breakfast side dish, this chutney powder is a must-try for anyone who loves the authentic taste of South Indian cuisine.
This recipe is quick to prepare, taking only about 20 minutes in total, and can be stored for several days, making it an ideal choice for busy mornings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse gram lentils (Kulith dal) | 1 cup |
| Red chillies | 6 |
| Guntur red chillies | 6 |
| Curry leaves | 10 sprigs |
| Tamarind | As much as a lemon |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | As per taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Roast the Horse Gram Lentils:
- Begin by roasting the kulith dal (horse gram lentils) in a pan or skillet on medium heat. Stir constantly until the lentils turn golden brown and release a nutty aroma. Once done, set them aside in a separate bowl to cool.
-
Roast the Red Chilies:
- In the same pan, add the red chilies (both regular red and Guntur red chilies) and dry roast them for about 1 to 2 minutes. Stir the chilies frequently to prevent burning. Once they are slightly crisp and aromatic, remove them from the pan and let them cool.
-
Prepare the Curry Leaves and Tamarind:
- In another pan, add the curry leaves and tamarind. Sauté them together until the curry leaves become crisp, and the tamarind softens. This step enhances the flavors and ensures that the curry leaves release their essential oils. Set aside to cool.
-
Grinding the Ingredients:
- Once all the roasted ingredients have cooled down, transfer them to a mixie or grinder. Add the roasted horse gram lentils, roasted red chilies, crispy curry leaves, tamarind, asafoetida (hing), and salt to the grinder. Grind everything together into a coarse powder. You can adjust the consistency according to your preference – either finer or slightly coarse.
-
Storage and Serving:
- Once the chutney podi is ready, transfer it to an airtight container for storage. The chutney powder can be used immediately or stored for up to a week. It pairs wonderfully with dosa, idli, or even as a side to hot rice and ghee.
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Serving Tip:
- To enjoy the full flavor of this chutney podi, serve it with crispy ghee-roasted dosa or soft idlis. For a traditional South Indian breakfast, pair it with filter coffee for a truly delightful experience.
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 60 kcal |
| Protein | 3 g |
| Carbohydrates | 10 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sodium | 200 mg |
| Potassium | 150 mg |
Tips for the Perfect Horse Gram Chutney Podi:
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Roasting the Lentils: Ensure that the kulith dal is roasted well, as this enhances the overall flavor and texture of the chutney powder. Do not burn the lentils, as it will make the chutney bitter.
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Adjusting Spiciness: You can adjust the spiciness of this chutney powder by increasing or decreasing the number of red chilies, or by using a milder variety of chili if you prefer a less spicy version.
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Storage: Store the chutney podi in an airtight container to preserve its freshness. It can last for up to a week at room temperature. You can refrigerate it for longer shelf life.
Horse Gram Chutney Podi is a versatile side dish that brings out the best of South Indian flavors. Whether you’re enjoying a leisurely breakfast or preparing a quick meal, this chutney powder is sure to elevate your dish with its tangy, spicy goodness.
