Chutney Powder Recipe for Idli | Quick and Easy Gun Powder Recipe |Traditional Chutney Powder Recipe

Chutney powder / idli podi / gun powder / milagai podi / is a life saviour in every kitchen. No time to prepare chutney or sambar for idli/dosa or bored of the same old sambar & chutney, then this chutney powder comes to our rescue. Mixed with coconut oil or ghee this powder tastes like heaven with any tiffin varieties. Since having a larger shelf life, chutney powder/gun powder comes to use for a minimum of 3-4 months. Easy to prepare and having a great taste, we present you our take on this delicious chutney powder recipe.

Ingredients Required:
Urad dal - 1 cup
Chana dal - 3/4 cup
Black sesame seeds - 1 tablespoon
Groundnuts - 2 tablespoons
Compounded asafoetida - 1/4 tsp
Byadagi red chillies - 20 to 25
Oil - 4 tsp
Tamarind - 1/2 tsp
Curry leaves - 2 to 3 sprigs
Crystal salt - as required
Jaggery powder - 1/2 tsp

Procedure:
• Take a kadai, make sure it is completely dry. Now heat the kadai on medium flame. Add urad dal into the kadai and dry roast the urad dal till golden brown on medium flame. Once  it turns golden brown in colour, take urad dal onto a plate and keep it aside.
• To the same kadai, drop in the chana dal and dry roast them till golden brown in colour on medium flame. Once done, take chana dal onto a plate and keep it aside.
• Once again to the same kadai, drop in black sesame seeds. Fry them on low medium flame till they start spluttering and a nice aroma comes out of them. Once done take them onto a plate and keep it aside.
• Next, to the same kadai dry roast raw groundnuts on low medium flame till golden brown in colour. Once done take the groundnuts onto a plate and keep it aside.
• Now to the kadai, heat 2 teaspoons of oil and fry compounded asafoetida till golden brown in colour on low flame. Once done keep this aside.
• To the remaining oil, tip in the red chillies and add another 2 teaspoons of oil on top and fry them on low medium flame.
• After about 2 minutes, add in a teaspoon of tamarind and continuing frying on low medium flame. After 1 or 2 minutes add in curry leaves and continue  frying till red chillies and curry leaves turn crisp. Once they turn crisp, keep them aside.
• Allow everything that we have roasted to cool down to room temperature. Once the red chillies cool down to room temperature, take a dry mixie jar and add the red chillies, tamarind and curry leaves mixture into it and blend these into a smooth powder.
• Next add in the roasted Urad dal, roasted Chana dal and compounded asafoetida into the jar and blend them again either finely or coarsely.
• Finally add in crystal salt as per your taste, jaggery powder, roasted black sesame seeds and roasted groundnuts into the jar and give them a final blend along with the red chillies and roasted lentils.
Once done, cool the powder to room temperature. Once cooled, store this powder in an air tight container. You can now use this powder for 3-4 months.


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