Roasted gram dry chutney or podi is one of the essentials in any kitchen. It pairs well with chapati, idli, dosa or even upma.
House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.
Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads, dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.
Today,on this Mother’s Day, I thought of presenting the traditional Roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.
Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.
Beleive me, having these dry chutneys are so handy. You can use them with idli or dosa when you are bored to make chutney or power is interrupted. They taste goodwith ghee and hot rice. They can also be used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee and this powder and pickles in the snack box and it was yum.
Wishing all mothers out there a very Happy Mother’s Day !
About the event:
Sending this to Foodies_Redoing Old Post33, a fortnightly event. We are a group of bloggers who work on an old post with new pictures and content as needed. I have changed the pictures with a little editing of the text.
Over to the recipe now :
roasted gram dry chutney
- Roasted gram 1/4 kg
- dessicated coconut 1 copra
- curry leaves a few
- chilli powderv 2-3 tsp
- oil
- asafoetida a pinch
- salt to taste
- Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
- Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
- Grind all the ingredients together.
- Roasted gram dry chutney is ready.
- Store in an air tight container.
Roasted gram dry chutney
Ingredients
- 1/4 kg Roasted gram
- 1/2 copra dessicated coconut
- curry leaves a few
- 2-3 tsp chilli powder
- oil
- asafoetida a pinch
- salt to taste
Instructions
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Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
-
Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
-
Grind all the ingredients together.
-
Roasted gram dry chutney is ready.
-
Store in an air tight container.
Recipe Notes
The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.
Feel free to increase or decrease the chilly powder, according to the taste.
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roasted gram dry chutneyIf you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
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Oh this powder tastes delicious on ghee smeared chapathis..
This podi or dry chutney is so easy to make. I love podi with my idlis. As this one uses roasted gram, definitely must give it a try.
My mom made this chutney powder often and I used to love it. Thanks now I have a recipe.
Mothers’ recipes are the best. There is no beating that. Love the combination of roasted gram and copra. Have to try it!
I love chutneypudis with akki rotti or hot rice + ghee.. this recipe sounds so quick and delicious, Jayashree…
This podi with desiccated coconut and roasted gram sounds so easy and it is versatile too. I love it slightly on the spicier side , the way you have made. Peefct pair with south Indian breakfast dishes.