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5 from 2 votes

Chutney puddi (powder)

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: condiments
Cuisine: Indian
Keyword: dairy free, easy, gluten free, quick, vegan, vegetarian
Servings: 1 cup


  • 1 cup urad dhal
  • 1 cup almonds / brasil nuts Or any nuts you want. If you want it nut free, add a cup of yellow split peas
  • 5 red chillies (optional - add if you want it spicy)
  • Handful curry leaves
  • 1 cup desiccated coconut
  • Golf ball sized piece of tamarind without the seeds
  • 1/4 cup jaggery optional
  • 1 tsp salt


  • 1 tbsp coconut oil / ghee
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp asafoetida


  • In a warm pan add the urud dhal and the nuts & stir till it starts to brown
  • Remove from pan and place this on a plate & to cool
  • Next, add the chillies (if adding) & curry leaves to the pan & cook till the leaves are dry & crispy
  • Add this mix to the plate with the lentil mix
  • Add the coconut to the pan & quickly stir for around 30 seconds - be mindful as it burns very quickly
  • Turn the stove off & add the coconut to the plate
  • Let this mix cool
  • Seasoning
  • Add oil to a heated skillet
  • When the oil heats up, add the mustard seeds
  • Once the mustard seeds pop, add the turmeric powder & asafoetida & turn the stove off
  • Add to the same plate as the lentils to cool
  • Add the cooled mixture along with the salt, jaggery (if adding) & tamarind to a blender & blend till coarse (or fine if you prefer)
  • Keep in an airtight jar and store it either in the fridge or in a cool, dark place for upto 1 months
  • Serve with ghee / coconut oil / olive oil as a side to idlis and dosas. This can be mixed with hot rice as well