Chutney/ chutney pudi are accompaniments that can spice up any meal. Ginger chutney pudi posted here is a signature recipe from Mysore/ Bangalore region.
Shunti (ginger) chutney pudi is good for digestion, lactation and for colds. This powder can be stored and served with hot steamed rice, idli and dosa, of course with a dollop of ghee.
- Ease - moderate/elaborate
- Preparation time - 15 min
- Cooking time - 15 - 20 min
- Channa dal - 1 cup
- Byadagi chillies - 20
- Finely chopped ginger - 1 cup (about 100 gms)
- Curry leaves - 6 - 8 sprigs
- Asafoetida - 1/2 spoon
- Oil - 1 spoon for roasting
- Grated Desiccated coconut - 2 cups
- Salt - to taste (1 - 11/2 spoons)
- Wash, peel and finely chop ginger ( I have used vegetable chopper)
- Roast channa dal on medium flame till golden/aroma wafts
- Heat 1/2 a spoon of oil in a wok and add asfoetida, after it pops add broken chillies, curry leaves and fry till crisp
- Add grated coconut and fry for a minute, keep aside.
- Roast ginger with 1/2 spoon oil till dry and crisp on low flame
- Cool all the roasted ingredients, add salt and grind to a coarse powder
- Cool and store in an air tight jar
- Use dry spoon while handling the powder
- Dry ginger may be used for preparing this chutney pudi however flavour will be a tad different.