Peanut-Dalia Dal Dry Chutney Powder (with & without Copra)

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Peanut-Dalia Dal Dry Chutney Powder

How long it takes: 30 minutes

Makes – 1 Bottle

Peanut and dalia dal are used  in various culinary preparations and also as condiments. I have already put up dalia dal (hurikadle) chutney powder, peanut chutney powder and this is a new chutney powder which can be prepared with minimum copra and even without it.  This chutney powder is a garlic version of the combination to relish with roti, paratha, curd rice or even as a spread on a slice of bread. Here it is.

What you need to have:

1. Peanuts – 1 Cup

2. Dalia dal –  1 Cup

3. Copra – 1/3 cup

4. Tamarind – Size of an areacanut

5. Garlic pods –  8-10 (Raw)

6. Red chilli powder (Byadgi) – 2 Tablespoons

7. Salt – As  per taste

Ingredients of the chutney powder

What you do with what you have:

1. Place a skillet and dry roast peanuts till you get a pleasant aroma and you are able to peel the nuts when you rub with your hands. Peel the roasted nuts on cooling.

Peanuts being dry roasted.

2. In the same skillet dry roast dalia dal till the raw smell disappears and it turns crispy.  Switch the flame off and add chilli powder to it and saute well.

Dry roasted dalia dal seasoned with red chilly powder 

3. Peeled peanuts, roasted dalia dal, chilly powder, garlic pods, tamarind and salt are the main ingredients of this chutney powder.

Roasted ingredient

4. Grind the above mixed ingredients in the mixer to a medium coarse consistency . Enjoy with Roti or Chapati or even Curd rice.

Ready to serve Peanut-Dalia dal chutney powder (without copra)

5. Place a skillet and dry roast grated copra in it till it turns crispy and a nice aroma is given out.

Grated Copra

Roasted Copra

6. To the roasted ingredients from step-4, add this copra and grind it in the mixer to a medium coarse consistency checking for salt. Store it in airtight container using dry spoon will remain for more than 20 days afresh.

Ready to serve Peanut-Dalia dal chutney powder with copra

How long it takes: 30 minutes

Makes – 1 Bottle

1. Use fresh peanuts and clean dalia dal, since at times we find some bitter peanuts too when stale and makes the powder tasteless.

2. Chilly powder depends upon one’s palate

3. Garlic can be increased or decreased as per the whims of one’s taste buds.

4. Store it in airtight containers for the powder to retain freshness.


5 thoughts on “Peanut-Dalia Dal Dry Chutney Powder (with & without Copra)

    Priya said:
    August 26, 2011 at 12:16 pm

    Wat a flavourful podi, just looks fabulous..

    Hari Chandana said:
    August 30, 2011 at 11:58 am

    My fav recipe.. looks really good.. Yummy 🙂
    Indian Cuisine

      prathibalrao responded:
      August 30, 2011 at 3:51 pm

      Hi Hari,

      Thanx a lot for ur comments as usual.

    Hemalatha Vinay Rao said:
    December 6, 2011 at 4:19 pm

    I liked this chutney receipe I will try

      prathibalrao responded:
      December 8, 2011 at 3:46 pm

      Hi Hemalatha,

      Do try out the recipe and send me da feed back which would be a better option.

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