Gurellu Chutney Podi (Kala Jeera Seeds Powder)
Gurellu Chutney Podi, also known as Uchellu Chutney Podi or Khurasni Chutney Powder, is a popular dry chutney that hails from the North Karnataka and Maharashtra regions of India. It is known for its spicy, tangy, and flavorful profile, making it a versatile accompaniment to a wide variety of meals. A spoonful of this chutney powder can elevate even the simplest dishes like plain rice or chapati. Packed with the earthy taste of kala jeera (black cumin), roasted peanuts, and aromatic spices, this chutney podi is a must-try in every kitchen.
Cuisine:
North Karnataka
Course:
Side Dish
Diet:
Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Kala Jeera (Black Cumin) | 1 cup |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Garlic | 8 cloves (peeled) |
| Dry Red Chilli | 8 whole |
| Red Chilli Powder | 1 teaspoon |
| Curry Leaves | 10 leaves |
| Tamarind | Lemon-sized piece |
| Oil | 1 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Instructions:
-
Roast the Peanuts:
Begin by dry roasting the raw peanuts (moongphali) in a kadai (wok) or microwave. Roast them until the skin starts to peel off and brown spots appear on them. Once done, set them aside to cool. -
Roast Kala Jeera Seeds:
In the same kadai, dry roast the kala jeera (black cumin) seeds on a low flame. Keep stirring them until they start to crackle and become fragrant. Remove them from the pan and set them aside. -
Roast the Garlic:
Roast the garlic cloves in the kadai, making sure to cook them until the raw smell disappears. Once done, set them aside to cool. -
Roast the Spices:
In a frying pan or kadai, add a teaspoon of oil and set the flame to low. Roast the dry red chillies and tamarind together, stirring occasionally. Halfway through, add the curry leaves and continue to roast until the red chillies, tamarind, and curry leaves become crisp and aromatic. Transfer everything to a plate and let it cool. -
Grind the Chutney Podi:
Once all the ingredients have cooled to room temperature, transfer them into a mixer jar. Add a pinch of salt and grind everything into a medium coarse powder. The chutney podi should not be too smooth but should have a slightly granular texture to retain the full flavors of the roasted spices. -
Storage:
Store the freshly ground Gurellu Chutney Podi in an airtight container. If handled properly, it can stay fresh for months, adding a burst of flavor to your meals whenever desired.
Serving Suggestions:
Gurellu Chutney Podi is best enjoyed with steamed rice and a side of mixed vegetable sambar. The chutney’s vibrant, tangy taste pairs wonderfully with the comforting flavors of sambar, making for a satisfying and wholesome meal. You can also sprinkle it on chapati or serve it with dosa and idli for a delightful South Indian breakfast or snack.
Tips:
- Adjust the amount of red chili powder depending on your spice preference.
- You can add a little jaggery or brown sugar to balance the flavors, especially if you prefer a slightly sweet chutney podi.
- Always ensure the chutney podi is stored in an airtight container to preserve its freshness and flavor.
Enjoy the unique, bold taste of this traditional chutney podi, and make it a staple in your kitchen for an extra zing in your meals!
