Home made podisChutney dal podi | pottukadalai podi

Chutney dal podi | pottukadalai podi

Chutney dal podi | Pottukadalai podi recipe – with full detailed video in Tamil and step by step pictorial instructions.

Once in a while when we all friends meet for a weekday lunch, we just pool at any one of the friend’s houses with the items which we cooked on that day and will have fun and of course overeating also. One of our friends makes varieties of podis | powders. She always keeps a good stock of them. Many times she will pack and send those powders on the day she makes it. I asked her the recipe of Chutney podi, which is made with simple 3 ingredients. It is very easy and handy to carry on days when you travel for a holiday. You can get rice and yogurt and mix with this podi and can have with chips. So ladies out there even if you are going to your mom’s place for vacation, make chutney podi and keep this for your hubby. So here is the recipe for the easy chutney podi .

 

Pottukadalai podi
Print Pin
No ratings yet

Pottukadalali podi | Chutney dal podi

Podi made using chutney dal, perfectly pairs with plain hot rice
Course Main Course
Cuisine Indian
Keyword podi recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 cup
Author Jeyashri suresh

Ingredients

  • ½ cup Pottukadalai | chutney dal
  • 10-12 red chili
  • ¼ cup Dry coconut | koparai
  • 1 tsp oil
  • Salt as needed

Instructions

  • In a pan, add oil and saute the red chilli till it turns brown.
  • Switch off the flame.
  • Put the chutney dal podi and dry coconut in the same pan.
  • Add salt.
  • No need to roast. Transfer to a plate.
  • Allow this to cool completely and grind into a fine powder.
  • Chutney podi is done.
  • Enjoy with hot rice smeared with sesame oil and roasted papad as accompaniment.

Video

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
Like our videos ?Subscribe to Jeyashris kitchen!

Notes

  1. You can add 1-2 garlic pods while grinding to enhance the taste.
  2.  Pottukadalai and kopra are slightly on the sweeter side, so do not lessen the red chilies.
  3.  This podi was not spicy and it was perfect when mixed with rice.
  4.  You can store it in a cool dry place for 2 weeks and handle always a clean dry spoon.

 

  • In a pan, add oil and saute the red chili till it turns brown.
  • Switch off the flame.
  • Put the chutney dal podi and dry coconut in the same pan.
  • Add salt.
  • No need to roast. Transfer to a plate.
  • Allow this to cool completely and grind into a fine powder.
  • Chutney podi is done.
  • Enjoy with hot rice smeared with sesame oil and roasted papad as accompaniment.

Trending Blogs

26 COMMENTS

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

Recipe of the day