Huruli Kaalu Chutney Pudi (Horse Gram Chutney Podi)
If you’re looking for a flavorful, spicy, and healthy condiment to elevate your South Indian breakfasts, look no further than Huruli Kaalu Chutney Pudi—also known as Horse Gram Chutney Podi. This traditional South Indian chutney powder combines the earthy flavor of horse gram with the smokiness of dried red chilies, the aromatic goodness of curry leaves, and a hint of tamarind for a tangy finish. Perfect as an accompaniment to soft idlis, crispy dosas, or even just a spoonful with sesame oil or ghee, this chutney powder is a versatile and delightful addition to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1 cup |
| Byadagi Dried Chillies | 6 |
| Guntur Dried Chillies | 6 |
| Curry Leaves | 10 sprigs |
| Tamarind | Small lemon size |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serving Size
- Servings: 4
Cuisine
- Cuisine: South Indian
Course
- Course: Side Dish
Diet
- Diet: Vegetarian
Instructions
-
Roasting the Ingredients
- Begin by dry roasting the horse gram dal on medium heat. Keep stirring it until the dal turns golden brown and begins to release a pleasant nutty aroma. Once done, set it aside to cool.
- In the same pan, dry roast the Byadagi dried chilies and Guntur dried chilies until they release their aromatic oils and become fragrant. Remove and set aside.
- Next, dry roast the curry leaves until they become crispy, followed by the tamarind. The tamarind should soften slightly, and the curry leaves should crisp up. Set all ingredients aside to cool to room temperature.
-
Grinding the Mixture
- Once the roasted ingredients have cooled, place them in a mixer grinder. Add asafoetida (hing) and salt to the mixture.
- Grind all the ingredients into a coarse powder. The texture should not be too fine; a slightly rough texture adds to the authenticity and taste of the chutney pudi.
-
Storing the Chutney Pudi
- Transfer the ground chutney powder to an airtight container. Store it in a cool, dry place. The chutney pudi will stay fresh for a week, ready to be paired with your favorite South Indian breakfast dishes.
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Serving Suggestions
- To enjoy this chutney pudi, mix a spoonful with sesame oil or ghee to form a paste. Serve it as a condiment alongside your homemade soft idlis, crispy dosas, or vadas for a traditional South Indian breakfast experience. Alternatively, you can simply sprinkle it over your snacks for an added burst of flavor.
Tips and Variations
- Adjust Spice Levels: If you prefer a milder chutney pudi, you can reduce the number of dried chilies or opt for milder varieties. On the other hand, for an extra spicy kick, increase the chili count or add some green chilies during the roasting process.
- Storage: The chutney pudi can also be stored in the refrigerator for longer shelf life. Just ensure it’s kept in an airtight container to prevent moisture from affecting its texture and flavor.
- Serving Pairings: This chutney pudi goes wonderfully not only with idlis and dosas but can also be used to spice up upma, pongal, or even curd rice.
Why You Should Try Huruli Kaalu Chutney Pudi
Horse gram, also known as Huruli Kaalu, is a nutrient-dense legume packed with protein, fiber, and antioxidants. Combined with the health benefits of tamarind and curry leaves, this chutney pudi is not just a delicious accompaniment but also a healthy one. Rich in iron and low in fat, horse gram is often used in Ayurvedic medicine for its detoxifying properties, aiding digestion, and boosting immunity. Making this chutney powder at home allows you to savor the authentic flavors of South Indian cuisine while incorporating this nutritious legume into your diet.
Huruli Kaalu Chutney Pudi is the perfect addition to your South Indian breakfast table, bringing a burst of flavors and textures that will complement the simplicity of idlis or dosas. With its easy-to-follow recipe and health benefits, it’s sure to become a staple in your kitchen.
