Chutney powder is basically a staple condiment like pickles, traditionally which is mixed with a liberal quantity of ghee / butter / coconut oil/sesame oil/curd and served as an accompaniment with Idli / Dosa / any breakfast variety or along with chapati. So, chutney powder can be called as dry chutney. There are tons of variations for chutney pudis or dry chutney powders and each one has a unique taste according to its preparation which varies from home to home and state to state. Here we ask to mix the powder chutney with curd to reduce the fat content. Spilt pulses / dals are a good source of proteins & oil seeds are good source of omega 3 fatty acids. The combination is a healthy accompaniment for breakfast.
Ingredients:
- Roasted Chana Dal (Daliya) – 1 tbsp
- Urad Dal – 1 tbsp
- Flax seeds – 1 tbsp
- Til – 1 tbsp
- Jeera – 1 tsp
- Red Chilli – 1
- Curry leaves – 10 to 12
- Salt to taste
Method:
- Take an iron kadai & dry roast all the ingredients (dalia, urad dal, flaxseed, til, jeera, red chilli & curry leaves).
- Cool the roasted mixture & then grind it in a mixer, add salt to taste.
- Mix the chutney in curd to serve.
- Serve as an accompaniment along with idli, dosa, cheela, paratha etc.
PS: You can use various other oil seeds & dal combinations with varying spices according to your taste (Gram dal, urad dal, til, peanuts, Niger seeds, curry leaves, garlic, ginger, coriander, jeera, etc.)
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