Kadle Bele Chutney Pudi Recipe (Karnataka Style)
Description:
Kadle Bele Chutney Pudi, a traditional South Indian chutney powder, is a beloved and versatile condiment from Karnataka. This spiced chutney powder is perfect for pairing with tiffin dishes like idli, dosa, or even steaming hot rice, accompanied by sambar and a flavorful vegetable curry (palya or poriyal). Its sweet-spicy flavor profile comes from the combination of channa dal, dry coconut, tamarind, jaggery, and red chilies. This chutney powder is a pantry staple that’s easy to make and can be stored for up to two weeks when kept in a dry, air-tight container. It’s an ideal option for those times when you want a quick and delightful accompaniment but don’t have many ingredients on hand.
Serve Kadle Bele Chutney Pudi alongside dishes like Instant Oats Rava Idli and Restaurant Style Sambar for a wholesome breakfast that’s guaranteed to please everyone!
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| White Urad Dal (Split) | 1/2 cup |
| Dry coconut (kopra), grated | 1/2 cup |
| Byadagi dried chillies | 15 |
| Jaggery, powdered | 3 teaspoons |
| Tamarind, small lemon-sized | 18 grams |
| Asafoetida (hing) | 1 teaspoon |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Instructions:
-
Roast the Lentils:
- Begin by dry roasting the chana dal (Bengal gram dal) in a kadai (wok) over medium heat. Stir frequently until it turns a golden brown. Once roasted, transfer it to a plate and set it aside.
-
Roast the Other Ingredients:
- Next, dry roast the white urad dal, dry coconut (kopra), and Byadagi dried chillies separately in the same kadai. Make sure to remove each ingredient as it becomes lightly golden and aromatic. Set these aside in a separate plate.
-
Roast the Tamarind:
- In the same pan, add the tamarind and roast it gently until all its moisture evaporates. This step helps intensify its flavor. Once done, set the tamarind aside with the other roasted ingredients.
-
Grind the Spices:
- Now, add the roasted chana dal, urad dal, tamarind, and red chillies into a mixer grinder. Pulse them together to form a coarse mixture. Avoid making it too fine, as you want to retain some texture.
-
Add the Coconut and Flavorings:
- Add the roasted dry coconut, jaggery powder, asafoetida (hing), and salt to the coarse mixture. Pulse the ingredients a couple of times to blend them well. The jaggery will add a delightful sweetness, perfectly balancing the heat from the chilies.
-
Store and Serve:
-
Once the mixture is well blended, transfer the Kadle Bele Chutney Pudi to an airtight container. Allow it to cool before sealing the container.
-
Your Kadle Bele Chutney Pudi is now ready to serve! It pairs wonderfully with Instant Oats Rava Idli and Restaurant Style Sambar, creating a satisfying and aromatic breakfast.
-
This chutney powder can be stored for up to two weeks, making it a convenient option to have on hand whenever you’re in need of a quick and flavorful side dish.
Enjoy the burst of flavors in every bite of this traditional Karnataka-style chutney powder!
