Kadlipoodi chutney powder | How to make Kadlipoodi chutney powder

By Veena Jade  |  28th Nov 2015  |  
4.4 from 19 reviews Rate It!
  • Kadlipoodi chutney powder, How to make Kadlipoodi chutney powder
Kadlipoodi chutney powderby Veena Jade
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    20

    People

341

19





Video for key ingredients

  • How To Make Pasta Dough

  • How to make Idli/Dosa Batter

About Kadlipoodi chutney powder Recipe

North Karnataka's famous chutney powder Kadli poodi. Similar to Maharashtra's Phutane powder, Andhra and Telangana's Puttanalu podi. A delicious mix of Roasted Bengal gram dal powder, garlic, curry leaves, chilli powder, roasted cumin powder, salt, sugar, dry coconut and tamarind. An extremely versatile chutney powder that tastes great with many things including pasta and bread.

Kadlipoodi chutney powder

Ingredients to make Kadlipoodi chutney powder

  • Roasted Bengal gram daal - 2 cups
  • garlic - 1/2 cup
  • curry leaves - 3/4 cup
  • Dry coconut sliced - 1/2 cup
  • Byadgi chilli powder - 2.5 tbsp
  • Roasted cumin powder - 1.5 tbsp
  • salt - 2 tsp
  • sugar - 2 tsp

How to make Kadlipoodi chutney powder

  1. Grind the roasted bengal gram daal into a fine powder.
  2. Add the garlic, curry leaves, sliced coconut, salt , sugar, chilli powder, cumin powder, tamarind pieces and grind it to a fine powder.
  3. Transfer to a plate and stir and let it cool. Once cooled transfer to an airtight container.
  4. Store at room temperature and consume within 15 days.
  5. Mix it with ghee/oil/milk or yogurt! Find your own favorite mix.
  6. Enjoy with idlis, dosas, sprinkle on upma, poha, chapathi, rice, khichdi, bread and pasta! Sky's the limit.

My Tip:

Sort the Daalia well to remove any pieces that are not roasted. These will add a raw taste to your chutney powder. Peel and remove the root end of the garlic. Tamarind should be dried well and free of the strings, seeds and the white membrane. Use Byadgi chilli powder. It will give it the authentic vibrant color with a mild spicy kick. You could use Kashmiri chilli powder or the regular chilli powder too if you cannot find the Byadgi kind. To keep it fresh longer store it in the fridge or freezer up to a year.

Reviews for Kadlipoodi chutney powder (19)

Prema Vaidyanthan5 months ago

How come there is no help hint of green colour at all, when you have used curry leaves? Won’t do much gram dal reduce taste of curry leaves?
Reply

Girija Borse9 months ago

Reply

Rekha Shetty2 years ago

very nice
Reply

ambika singh2 years ago

Oh wow, I would enjoy mine with khichdi!
Reply

Shankar Ganesh3 years ago

????????
Reply

Priti Bhambore3 years ago

Wow looks great , will definitely try
Reply

Jacintha Choudhary3 years ago

Nice recipe aunty!
Reply

Liz Mills3 years ago

Fantastic recipe, Veena!
Reply

Padmaja Ambaty3 years ago

Awesome recipe veena...
Reply

Kiran Balakkari3 years ago

Wow very nice recipe! Thanks for sharing Veena.
Reply

Shital Bhatt3 years ago

Good!! veena
Reply

Kalpesh Rana3 years ago

Good recipe, veena
Reply

Shital Shende3 years ago

Amazing, wholesome and keepsake recipe!! Thanks for sharing.
Reply

satyendra singh3 years ago

Gd 1veena
Reply

Meghna Sharma3 years ago

Healthy and helpful recipe. Thanks for sharing Veena.
Reply

Komal Jalan3 years ago

It's perfect Veena. Thanks
Reply

Sujatha Santanam3 years ago

Ananya loves this Podi Veena. She tasted it at school. Will definitely try it.
Reply

Lipika Shah3 years ago

Lovely recipe, veena
Reply

Durga Kalidindi3 years ago

Veena, thanks for sharing this recipe.
Reply