Archive for December 19th, 2020

Channa Dal – Kadalebele Chutney Powder

I used to travel a minimum of 4 times to India every year from the past at least 8years. Of course 2 or 3 of those visits used to be for work. No matter what the purpose was, my home would have a surplus of Masala powders like Huli pudi or powder, Saaru Judi or powder, Chutney powder, Bisibele bath powder, Vangibath powder.

With COVID, no travel anywhere and it has been no travel since we all came back from India in March. No idea when we will get vaccinated so we can go back to our normal life. Doesn’t look like we will get vaccinated at least until April/May of 2021.

Long story short, all pudis or powders are getting over. My family loves to eat Dosa, Akki Roti, Upma with Chutney Powder and it was over almost 2 months back. So, I decided to finally make it. It turned out so tasty and spicy. Maybe a little more spicy.

So, here comes the recipe.

Ingredients:

  1. 1 and 1/2 cup Channa Dal – Kadale Bele
  2. 1/2 cup Urad Dal – Uddina Bele
  3. 1 cup – Dried Red chillies
  4. 1 cup – Dry Desiccated Coconut
  5. 1/2 cup – curry leaves
  6. 1/2 inch – Turmeric root – we had dry one and we grated it
  7. 3 tsp – jaggery
  8. 1 tsp – Hing
  9. 1/2 lemon size ball tamarind
  10. Salt to taste
  11. 3-4 tsp oil for frying

Method:

  • Fry both days separately with very little oil until golden brown, take out on a plate
  • Fry red chillies also in 1 tsp oil, take out on a plate
  • Next – fry coconut, tamarind and curry leaves, take out on a plate

  • Once all these ingredients are cooled, mix turmeric, salt and jaggery and grind in your grinder.

P.S- Reduce red chilies if you want less spicy. Use a mix of Byadagi, it was over so you don’t see the dark red color. Increase curry leaves if you choose, a great taste. Also, you can reduce coconut if you choose to.

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