Indians take pride in their love for spices. Be it pickles, chutneys or just biting into a raw chilly. In South India, chutney pudis play an important role in reinventing even the simplest of meals. It's versatility is incomparable because it can be eaten with just about everything; right from simple steamed rice to salads.
There are many varieties of chutney pudis and they define the culinary culture of different regions in the South.
I hope to cover some of them in my blog but for now I will begin with its simplest form which you can make right away.

Preparation time : Half an hour

Quantity : 300 grams ( This could last for 1 week for a family of four, if consumed everyday)


  • 1 cup Urad Dal
  • 1 cup Bengal Gram Dal
  • 1 1/2 tea spoons Tamarind Powder ( Preferred brand DryTam) or Amchur powder
  • 2 cups Grated desiccated coconut ( Alternatively, you can substitute this with cut pieces of coconut)
  • 1/4 spoon Fenugreek seeds (optional)
  • 2 big granules of Asafoetida (hing)
  • One small bunch of Coriander (cleaned and chopped)
  • 10-12 Dried red chillies ( cut into pieces)
  • Oil of choice - 2 spoons
  • Salt to taste
Step 1 - Roasting ingredients

  • In a thick kadhai (wok) dry roast the dal separately on medium flame till it turns golden brown. Keep this aside. 
  • In the same kadhai, add oil till it heats up. Then add hing, fenugreek seeds and roast them till brown. Add, chillies to this and fry further till the chillies become crisp. Keep this aside. 
  • Then take desiccated coconut in the same wok till you get a 'coconutty' aroma. Keep this aside. 
  • Add two teaspoons of oil, fry chopped coriander on slow flame till it becomes crisp. 

Step 2 - Grinding ingredients together
  • Dry grind the dals first coarsely ( it should not be a fine powder to have proper texture). Keep this aside. 
  • Into the same jar, add all the other ingredients and make fine powder. 
  • Now add the coarsely ground dal powder and mix all the ingredients uniformly. 
  • Your fresh, homemade chutney pudi is ready to be devoured. 
  • Cool and store in an air tight jar. If made according to this recipe, it can stay fresh even without refrigeration for a minimum of 15 days.
  • Make sure there is no moisture.
  • Don't over roast ingredients and keep the flame medium/low. 
  • You can have this on toast as a healthy alternative, chapati, khakra, dosa, pita bread, salad , papad, poha and whatever else comes to your mind.