Marathwada Special Pud Chutney
Today’s recipe is Marathwada special pud chutney. This is a dry spice mix eaten with idli and dosa. It has a rich, pungent flavor; furthermore, it is made by roasting dals, red chillies, and sometimes sesame seeds or garlic, then grinding them into a coarse powder.So far we have seen lot many chutney recipes.
- 3 tbsp white Sesame seeds
- 1/3 cup / 75 gm Chana dal
- 1/3 cup / 75 gm Urad dal
- 4 tbsp Coriander seeds
- 1/3 cup grated dry Coconut
- 1 tbsp Cumin seeds
- 1 tbsp Oil
- 1/4 cup Curry leaves
- 10~12 dry Byadgi chilies
- 1~2 tbsp Tamarind
- 1/4 tsp Hing
- 1/2 tsp Turmeric powder
- 1~2 tbsp Jaggery
- Salt to taste
- Step 1: Heat up a pan on medium heat and add sesame seeds.
- Step 2: Roast it well on low heat until they get nice nutty color and take them out into a dish.
- Step 3: Dry roast chana dal and urad dal on low heat until nice aroma is released and they get light nutty color and take them out into a dish.
- Step 4: Roast coriander seeds and dry coconut well together on low heat until nice aroma is released.
- Step 5: When it is almost roasted, add cumin seeds and roast it well together and take it out into a dish.
- Step 6: Heat up oil in the same pan and add curry leaves, byadgi mirchi and tamarind and fry it well together.
- Step 7: Turn the gas off and move the mixture along the edge of the pan.
- Step 8: Add hing and turmeric powder at the center on the pan and fry it well.
- Step 9: Mix everything well together and let the mixture cool down.
- Step 10: Transfer this mixture into a blender jar and add roasted coriander seeds’ mixture.
- Step 11: Blend it well together into powder and add the roasted dal mixture, sesame seeds, jaggery and salt. Keep half of the roasted sesame seeds aside.
- Step 12: Mix well and blend it well together into as fine powder as possible.
- Step 13: Take the chutney out into a bowl add the sesame seeds.
- Step 14: Mix well and pud chutney is ready.
- Step 15: When the chutney cools down completely, store it in an airtight container.
The powder has a strong, spicy, and nutty flavour. It is a coarse powder; notably, people usually mix it with ghee or sesame oil before eating. It gives extra taste and aroma to soft idlis and crisp dosas. Podi powder also stays good for many weeks; as a result, it is easy to store and use anytime. Experience the authentic, homemade taste of this long-lasting delicacy and change the way you enjoy your everyday meals.
Some Interesting facts about Marathwada Special Pud Chutney:-
Forget the usual peanut or coconut chutneys—welcome to the world of Marathwada’s special Pud Chutney, a true gem of Maharashtrian cuisine! This isn’t just a dry powder; its perfectly balanced blend delivers a delicious sweet, sour, and spicy kick in every spoonful. I will guide you through the process of creating this long-lasting, flavor-packed accompaniment that captures the essence of Marathwada cooking. The magic lies in the careful dry-roasting of key ingredients like crunchy Chana Dal, savory Urad Dal, aromatic whole coriander seeds, white sesame seeds, and flakes of dry coconut.
Dried red chilies, the slight tang of tamarind, and the sweetness of jaggery balance each other to create this unique taste profile. Once prepared, this dry powder chutney keeps fresh in an airtight container for up to three months. It is the ideal staple for your kitchen. Elevate any meal—it tastes bahardar with hot steamed rice, is the perfect spicy accompaniment to soft Idli and crispy Dosa, and adds a punch of flavor to traditional Poli or Bhakri.
