Huruli kalu chutney pudi recipe | How to make horse gram chutney powder
By Latha on December 10th, 2024
Huruli kalu chutney pudi recipe explained with step by step pictures and a video. This is a dry chutney recipe. Horse gram chutney powder is prepared using horse gram, curry leaves, red chili, dry coconut, coriander seeds, tamarind, salt, jaggery and asafoetida. All the ingredients are roasted and ground into fine powder to get tasty chutney powder. This powder tastes good with hot steaming rice and ghee. It can also be served with the breakfast.
If you are looking for more chutney powder recipes then do check my curry leaves chutney powder, agase chutney pudi (flax seeds chutney powder) and Flax seeds - Garlic chutney powder recipes.
Chutney pudi or chutney powders are life savers. These powders can be used as a substitute for chutneys. You can serve these chutney powders along with dose or idli or curd rice.
I prefer home made masala powders and I have already posted udupi rasam powder, bisi bele bath powder, Mysore rasam powder, sambar powder, vangi bath powder and puliyogare powder recipes. Now let us get on to the chutney pudi or chutney powder recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 minutes
Cooking time: 30 min
Serves: 1.5 cup
Ingredients: (measuring cup used = 240ml)
- 1 cup horse gram or huruli kalu
- 10 - 12 red chilies (adjust as per your taste)
- 1/2 cup dry coconut or desiccated coconut
- 2 - 4 sprigs of curry leaves
- 1/4 tsp asafoetida
- 1 gooseberry sized tamarind
- 1 tsp jaggery
- 1/2 tsp cooking oil
- Salt as per your taste
Instructions for making huruli kalu chutney powder or chutney pudi:
- To begin with, roast the huruli kaalui or horse gram until nice aroma, swollen and starts to pop under medium flame. Once they are done take them out and keep it aside.
- Heat 1/2 tsp of cooking oil and fry the red chilies. Fry until they are crisp and puffed up. Once they are done take them out and keep it aside.
- Followed by take coriander seeds and curry leaves in the pan. Fry until curry leaves turn crispy under low flame. Once they are done take them out and set it aside.
- Next take the tamarind peices.
- Add dry coconut and asafoetida.
- Fry until coconut turns slightly brown. Switch off the stove.
- Wait until fried or roasted ingredients are warm. Take roasted horse gram in the mixie jar.
- Make a fine powder.
- Next take all other fried ingredients in the mixie jar. Powder them as well.
- Add jaggery and salt.
- Also add in 3 spoons of horse gram powder. Grind it again. Adding horse gram powder helps in fine grinding.
- Add it to the roasted horse gram powder.
- Mix everything together. You can grind it again if the powder is not fine.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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