South Indian Chutney Pudi | How to make South Indian Chutney Pudi

By vanamala Hebbar  |  12th May 2017  |  
3 from 1 review Rate It!
  • South Indian Chutney Pudi, How to make South Indian Chutney Pudi
South Indian Chutney Pudiby vanamala Hebbar
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About South Indian Chutney Pudi Recipe

Chutney pudi all of you know south indian famous powder. It can be had with dosa, idli and goes along well with white rice (hot plain rice with 1 tsp oil n chutney powder ) and there are many variations for this powder in different houses, in different states.

South Indian Chutney Pudi is a delicious dish which is liked by people of all age groups. South Indian Chutney Pudi by vanamala Hebbar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find South Indian Chutney Pudi at many restaurants and you can also prepare this at home. This authentic and mouthwatering South Indian Chutney Pudi takes 15 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then South Indian Chutney Pudi is a good option for you. The flavour of South Indian Chutney Pudi is tempting and you will enjoy each bite of this. Try this South Indian Chutney Pudi on weekends and impress your family and friends. You can comment and rate the South Indian Chutney Pudi recipe on the page below.

South Indian Chutney Pudi

Ingredients to make South Indian Chutney Pudi

  • 2 cups (100 gm ) - chana dal / Bengal gram / Kadale bele
  • 1 Cup (50 gm) - Urad dal / black gram / Uddina bele
  • 11/2 Cups - Red chillies (dry) or (Byadagi chillies)
  • 1/2 Cup - curry leaves / Kari baavu soppu
  • 1 Cup - Dry grated coconut / Desiccated Kobri
  • 2 tbs - tamarind Paste or 1/2 Cup - soaked chunks / Huli
  • 1/2 tsp - asafoetida / Hing / Ingu
  • jaggery / Bella to taste
  • oil - 5 tbs
  • mustard seeds - 1/2 tsp

How to make South Indian Chutney Pudi

  1. Heat wok / pan roast Bengal gram & black gram till light golden color. Make a nice powder and keep aside. In the same wok roast chillies on low flame and keep aside.
  2. Wash the curry leaves, dry roast for few minutes and keep aside. Fry coconut for few seconds on low flame and remove from heat.
  3. Mix all the roasted ingredients with salt (to taste) and make a nice powder using mixer / blender and keep aside.
  4. Heat oil in a small pan add mustard seeds allow to splutter and then add tamarind paste or tamarind chunks soaked, pressure cooked, and strained through a strainer.
  5. Mix well in the oil and remove from the flame, cool it and mix with powder by hand or blend along with jaggery and hing. Keep in airtight jars.

Reviews for South Indian Chutney Pudi (1)

Hemanth MV5 months ago

Will try

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