Phutanyachi Chutney / Roasted Chana Dal Chutney / No Onion - No Garlic Chutney / Hurigadale Chutney Pudi

How to Make Hurigadale Chutney Pudi / Phutanyachi Chutney
Hello Foodies,
        A healthy and tasty condiment, Phutanyachi Chutney / Roasted Chana Dal Chutney, is useful as a spicy spread for toasts and sandwiches and a perfect accompaniment for your breakfast dosa, idli and the ideal side for a dal-chawal and chapati meals. When I’m in a hurry and don’t have time to make sambar or any chutney, it comes very handily. 

           Not only it spice up the idli or dosa, but it can also be used to flavor rice, or sometimes I just smear chapati with ghee and sprinkle this delicious chutney.  It can make everything flavorful in whatever it is added, and even you can pack as a side dish for picnic or vacation. This chutney is not only easy to make but also filled with protein, fiber, and other essential vitamins and minerals. 

Video Recipe:

What is Dry Chutney Powder?
             Dry Chutney Powder, also known as Pudi or Podi, is a quintessential condiment in a South Indian kitchen. These chutneys make a great accompaniment to any meal, adding a unique taste and aroma. Chutney powder tastes excellent when mixed with ghee or yogurt.

Some more Dry Chutney Recipes to Try:
Preparation & Cooking Time: 15 Minutes.
Each Serving(1 Tbsp) of Phutanyachi Chutney Contains 30 Cal.

  • Roasted Chana Dal(Phutanyachi dal) ½ Cup
  • Dry coconut / Desiccated Coconut ¼ cup
  • Coriander seeds 1 Tbsp
  • Cumin seeds 1 Tbsp
  • Curry leaves 20-25 
  • Tamarind 10 g
  • Red chili powder 1 Tbsp 
  • Asafoetida ¼ Tsp
  • Fenugreek seeds/Powder ¼ Tsp
  • Salt to taste
  • Heat a pan on medium to low flame. 
  • Dry roast chana dal for 3-4 minutes on medium to low flame.
  • Dry roast coconut for 2-3 minutes(or until it becomes light brown) on medium to low flame.
  • Dry roast coriander and cumin seeds for a minute on medium to low flame.
  • Dry Roast curry leaves until it becomes crisp or crunchy.
  • Once done, turn off the flame and let the roasted ingredients cool completely before grinding.
  • Now add roasted chana dal, coconut, cumin-coriander seeds, curry leaves, into the grinder jar.
  • Add Salt, Red chili powder, tamarind, fenugreek seeds,  asafoetida and grind all to make a fine powder.
  • Taste it and adjust accordingly. 
  • Healthy, tasty, and aromatic Phutanychi Chutney/Chana Dal Chutney is ready to serve. 
  • Serve with dosa, idli, sandwich, or side for chapati, varan bhat. Enjoy!!!

Serving Options:
  • Serve Phutanyachi Chutney with steamed rice, ghee, and papad.
  • Mix chutney with ghee and spread on the chapati and make a roll and enjoy.
  • Use as a side or an accompaniment for meals.
  • Spread chutney on ghee roasted toast and enjoy with a cup of piping hot tea.
  • Chutney should be a little spicy. 
  • To check if the chutney is done, hold it between your fingers; if the chutney sticks together, its done, if not, then you need to add a little more grated coconut to it.
  • Dry roast all the ingredients above separately on a low flame till it becomes aromatic.
How to Store and Shelf Life:
  • Store it in an airtight container in a cool, dry place.
  • It can stay good for up to 1-2 months.
Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 30 calories, along with 3.8 g carbohydrates, 1.15 dietary fiber, 1.23 g fats, and 1.17 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:
           It is good to eat Phutanyachi Chutney for breakfast, lunch, brunch, or dinner.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!

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