Roasted gram dry chutney or podi is one of the essentials in any kitchen. It pairs well with chapati, idli, dosa or even upma.
House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.
Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads, dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.
Today,on this Mother’s Day, I thought of presenting the traditional roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.
Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.
Chutney podi is a life saviour many times. It can be used in various ways. Use it with idli or dosa when you are bored to make chutney or the power supply is interrupted. It tastes good with ghee and hot rice. It is also used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee and roasted gram powder along with some pickle in the snack box and it was yum. Nostalgic.
Wishing all mothers out there a very Happy Mother’s Day !
About the event:
Sending this to Foodies Redoing Old Post _33, a fortnightly event. We are a group of bloggers who work on an old post with new pictures and content as needed. I have changed the pictures with a little editing of the text.
Over to the podi recipe:
Roasted gram dry chutney
Ingredients
- 1/4 kilogram roasted gram
- 1 copra desiccated coconut
- a few curry leaves
- 3 teaspoon chilli powder
- 1 teaspoon oil
- 1/4 teaspoon asafoetida
- salt to taste
Instructions
- Take the desiccated coconut and roast it on a low flame along with curry leaves. Keep it aside.
- Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
- Grind all the ingredients together.
- Roasted gram dry chutney is ready.
- Store in an air tight container.
Notes
Roasted gram dry chutney
Ingredients
Method
- Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
- Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
- Grind all the ingredients together.
- Roasted gram dry chutney is ready.
- Store in an air tight container.
Notes
Feel free to increase or decrease the chilly powder, according to the taste.
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