Chutney dal podi | Pottukadalai podi recipe – with full detailed video in Tamil and step by step pictorial instructions.

Once in a while when we all friends meet for a weekday lunch, we just pool at any one of the friend’s houses with the items which we cooked on that day and will have fun and of course overeating also. One of our friends makes varieties of podis | powders. She always keeps a good stock of them. Many times she will pack and send those powders on the day she makes it. I asked her the recipe of Chutney podi, which is made with simple 3 ingredients. It is very easy and handy to carry on days when you travel for a holiday. You can get rice and yogurt and mix with this podi and can have with chips. So ladies out there even if you are going to your mom’s place for vacation, make chutney podi and keep this for your hubby. So here is the recipe for the easy chutney podi .

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  • In a pan, add oil and saute the red chili till it turns brown.
  • Switch off the flame.
Chutney dal podi - 1

  • Put the chutney dal podi and dry coconut in the same pan.

  • Add salt.

  • No need to roast. Transfer to a plate.

Chutney dal podi - 2
  • Allow this to cool completely and grind into a fine powder.
  • Chutney podi is done.
Chutney dal podi - 3
  • Enjoy with hot rice smeared with sesame oil and roasted papad as accompaniment.
Chutney dal podi - 4 Pottukadalai podi - 5

Pottukadalali podi | Chutney dal podi

Ingredients

  • ½ cup Pottukadalai | chutney dal
  • 10-12 red chili
  • ¼ cup Dry coconut | koparai
  • 1 tsp oil
  • Salt as needed

Instructions

  • In a pan, add oil and saute the red chilli till it turns brown.
  • Switch off the flame.
  • Put the chutney dal podi and dry coconut in the same pan.
  • Add salt.
  • No need to roast. Transfer to a plate.
  • Allow this to cool completely and grind into a fine powder.
  • Chutney podi is done.
  • Enjoy with hot rice smeared with sesame oil and roasted papad as accompaniment.

Video

Notes

  1. You can add 1-2 garlic pods while grinding to enhance the taste.
  2. Pottukadalai and kopra are slightly on the sweeter side, so do not lessen the red chilies.
  3. This podi was not spicy and it was perfect when mixed with rice.
  4. You can store it in a cool dry place for 2 weeks and handle always a clean dry spoon.