This is a semi dry chutney with just 4 ingredients: cilantro, red chilies, tamarind, urad dal. And salt, and hing. Pairs perfectly with idli, dosai, rice, anything you'd have a chutney to go with. It's really neither a chutney nor a powder (podi) - it's not a runny, watery paste like a chutney, nor is it completely dry like a podi. There is a little moisture from the cilantro, but it's on the dry side. Simple to make, lasts in the refrigerator for about a month easily.
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Servings |
cup
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Ingredients
- 1 big bunch cilantro
- 1/4 cup urad dal
- 8-10 red chilies reduce/increase per preference. This quantity gives medium heat
- 1 tsp Salt or to taste
- 1/4 tsp Hing
- 1 tsp oil to fry the dal and the chilies
- 1 small lemon sized tamarind
Ingredients
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Instructions
- Wash cilantro well, stems can be used as well. Just make sure to wash really well, to remove any dirt
- Heat 1 tsp of oil in a kadai
- Add the urad dal, red chilies, and hing and fry till the dal turns golden, and the red chilies are shiny but not burnt. Turn heat off, add the tamarind and saute in the remnant heat
- Saute the washed cilantro until wilted
- Cool all the ingredients, and blend them starting with the dal, chilies, and tamarind. Add salt, and the cilantro and blend till it's all one big mass.
- I like to make them into balls like these, and break off each as I use them.
- Had them with idlis - too lazy to make sambar and chutney
Recipe Notes
This podi has a good balance of sour, hot, and salty tastes. Great to get your appetite and taste buds revved up.
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