Kadle Bele Chutney Pudi Recipe
A Spicy and Flavorful Karnataka Side Dish
Kadle Bele Chutney Pudi, a beloved Karnataka chutney powder, brings a delightful fusion of roasted dal, tamarind, and spices, making it an excellent accompaniment to a variety of Indian breakfasts. This chutney powder, also known as a dry chutney or podi, offers an explosion of flavors with a balance of tangy tamarind, aromatic spices, and the richness of roasted dals. It’s perfect when paired with steamed idlis, dosas, or even as a side to curd rice. Quick to prepare and packed with health benefits, this chutney powder has a comforting and authentic taste that is sure to become a household favorite.
Ingredients for Kadle Bele Chutney Pudi:
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1 cup |
| White Urad Dal (Split) | 1/2 cup |
| Dry Coconut (Desiccated) – grated | 1/2 cup |
| Byadagi Dried Chillies | 15 pieces |
| Jaggery Powder | 3 teaspoons |
| Tamarind (Small lemon-sized ball) | 18 grams |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Servings:
4 servings
Cuisine:
Karnataka
Course:
Side Dish
Diet:
Vegetarian
Instructions for Kadle Bele Chutney Pudi:
-
Roasting the Dal:
- Begin by dry roasting the chana dal (Bengal gram dal) in a heavy-bottomed kadai or pan. Roast it on medium heat until it turns golden brown and releases a rich aroma. Once roasted, transfer the dal to a plate and set it aside.
- Similarly, dry roast the urad dal (split black gram), dried coconut, and Byadagi red chilies one by one, taking care to roast them separately. Each ingredient should be roasted until it becomes fragrant, but be careful not to burn them. Once roasted, remove them from the pan and set them aside on a plate.
-
Roasting the Tamarind:
- In the same pan, add the tamarind and roast it gently. Keep stirring until the tamarind loses its moisture and becomes dry. Once done, remove it from the pan and set it aside to cool.
-
Grinding the Ingredients:
- After all the ingredients have cooled down slightly, transfer the chana dal, urad dal, tamarind, and red chilies to a mixer or grinder. Grind them into a coarse powder, ensuring the texture isnβt too fine, as the rustic feel adds to the chutney powderβs charm.
-
Adding the Final Ingredients:
- Add the roasted desiccated coconut, jaggery powder, asafoetida (hing), and salt to the ground dal and spice mixture. Pulse the mixture a couple of times in the grinder until everything is well combined. Adjust the salt to taste.
-
Storing the Chutney Pudi:
- Once the chutney powder is ready, transfer it to an airtight container to preserve its freshness and flavor. This chutney pudi can be stored for up to two weeks at room temperature, making it a convenient, go-to accompaniment for your meals.
-
Serving Suggestions:
- Serve this Kadle Bele Chutney Pudi with steaming hot idlis, crispy dosas, or a comforting bowl of curd rice. You can also enjoy it as a dip with chapatis or even sprinkle it over poha for an extra burst of flavor. Itβs the perfect side dish to elevate any meal with its bold flavors and satisfying texture.
Health Benefits:
- Protein Powerhouse: This chutney powder is rich in protein due to the inclusion of chana dal and urad dal, making it an excellent choice for vegetarians.
- High in Fiber: The dal and dry coconut contribute to a high-fiber content, aiding digestion and promoting gut health.
- Rich in Healthy Fats: The dry coconut adds a dose of healthy fats, which are great for heart health.
- Natural Sweetness and Tanginess: The addition of jaggery and tamarind not only gives a unique flavor but also offers natural antioxidants and digestive benefits.
Tips for Perfect Kadle Bele Chutney Pudi:
- Chillies: If you prefer a spicier chutney, you can increase the number of Byadagi dried chillies or add a few extra green chilies while grinding the mixture.
- Consistency: The chutney powder should have a slightly coarse texture for the best taste and mouthfeel. If you prefer a smoother texture, grind it a bit finer, but be careful not to turn it into a paste.
- Roasting: Make sure to roast each ingredient separately to preserve its individual flavor and aroma. Don’t rush the roasting process; it’s key to enhancing the chutney’s overall taste.
- Tamarind: You can adjust the amount of tamarind to control the tanginess level. Add more if you prefer a stronger tang, or reduce it for a milder flavor.
Kadle Bele Chutney Pudi is more than just a condiment; it’s a beloved staple in Karnataka’s cuisine, bringing bold, earthy flavors to your table with every serving. Its simplicity and versatility make it an indispensable part of breakfast meals or snacks, whether enjoyed with idli, dosa, or even chapati. Its combination of protein-rich dal, aromatic spices, and a touch of sweetness is sure to leave you craving more. So, give this easy-to-make chutney powder a try, and elevate your culinary repertoire with this flavorful Karnataka classic!
