India - rich in its diverse culture, language and heritage, comprises of 29 states and 12 Union Territories. Each state has its own regional language with a variant local dialects and food. Just like Coriander Powder, Cumin Powder, Garam Masala Powder and Kadai Masala is core to North Indian, it is Panch Phoran for Bengali’s. For SouthIndian’s it is Sambar Powder, Rasam Powder and Dosa Milagai Podi. These powders are core Pantry Stock Fillers that come handy every other day. It’s often assumed that inclusion of Onions, ginger and garlic devotes to Indian Cusine. But its a Misconception. Indian Cuisine is rich in Spices with its influence from multi states . They are a combination and amalgamation of spices in the right proportion.
This chutney Powder is one such powder, exclusively influenced from the state of Andhra. They are flavorsome, aromatic and full on with a kick to accompany steaming Rice or Dosa’s and Idli’s. I was introduced to this ambrosial powder earlier last year by a dear friend Lavanya. Customarily we visited them for Vara lakshmi Pooja and along with the oblations, she had packed a Zip lock bag loaded with Reddish Orange Powder , totally savory. On asking her, she said its called chutney powder. She had made a whole batch for her family and packed portions for near & dear. We just enjoyed it with Dosa’s and H insisted I get the recipe.
Month’s later, SOS call to her and my recipe comes through a Whatsapp message! Here I share a recipe for Chutney Powder - Andhra Special. It is a keeper recipe for my own records and I hope you enjoy it as much as we did. For more option’s of accompaniments with Dosa ( Lentil Crepes) and Idli’s ( Steamed Rice Cakes) try Tomato Onion Chutney , Onion Tomato Mint Chutney, Coconut Curry Leaves Chutney and Dosa Milagaipodi.
Ingredients ½ Cup Tur Dal ½ Cup Channa Dal ½ Moong Dal ½ cup Desiccated coconut 12 Nos Dried Red Chillies 4 Nos Garlic Cloves 3 Sprigs of Curry leaves ½ teaspoon Cumin Seeds ¼ teaspoon Hing ( Asafoetida) Salt as needed Directions Dry Roast the Dals one by one until golden brown in medium flame and set them aside in a plate together. In the same heated pan, dry roast the chillies in low flame, until the aromatic smoky flavour is released. Drain them on to the same plate. Next in line is garlic cloves in low flame for a very short while and drain them to the same plate. Dry roast Desiccated coconut in very low flame until they just begin to change color. Add Cumin Seeds, Curry leaves, Hing and roast for another one minute. Hing gets absolutely aromatic , full on. Drain them onto the plate and all them to cool. Once they achieve room temperature, load the ingredients into the blender jar and grind them until a coarse mixture is achieved. Taste and add the needed salt. Serve this lentils loaded Chutney powder mixed with ghee on Steaming White Rice or along with Idli’s ( Lentil Doughnuts) or Dosa’s ( Lentil Crepe’s). Notes: You could replace all the amount of coconut with peanuts if you like to enjoy a variation.
