South style chutney powder/ spicy lentil powder


South Indian break fast is really a simple affair. Simple in its appearance, digestion and preparation. Should be expecting some early preparation activities though. The most exotic names like dosa or idli, still would take minimum hands on work and ingredients. What makes it exotic is the combination of side dishes served with it. Many of the household preparation won’t indulge in the grand affair of making red (pepper) chutney and then green (mint) and then white (coconut) chutney, rather they would prefer to have few variation of chutney powder in their pantry and serve when required.

end product with two types of chili

Dosa/Idli along with this chutney powder also takes care of nutritional requirements, as your intake would include the whole grains, lentils along with require grease and some spice to entice the pallet.


They can be stored pretty well without any preservatives. So that in turn would also help you to free some time from elaborate preparations in the morning busy hours, still ensuring the serving of tastier and healthier meal/breakfast.



  • 1 cup chickpeas split
  • 1 cup black gram whole/split
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp sesame seeds
  • 3 springs of curry leaves
  • 15- 20 badgi chili or any other variation (colorful but mild)
  • pinch of hing/ asafoetida (optional)
  • 2 tsp rock salt
  • 1/2 tsp palm jaggery (optional)
  • 1/4 tsp mango powder/amchur powder (optional)

Method – Roast all ingredients chickpeas split, black gram whole/split, coriander seeds, cumin seeds, sesame seeds separately, until they become fragrant and turn slightly brown and then all ow it to come to room temperature

Roast the chili, curry leaves for 1/2 minute and leave it in the hot pan. That will turn crisp in the residue heat.

Mix all ingredients together, add salt, asafoetida, and grind it.

Taste and adjust the salt at this level.

Mix jaggery and mango powder and mix well (if using). Store it in an airtight container.

This can be stored very well, a month in room temperature and when refrigerated.

Note –

  • Color of the end product depends on the chili in use and the color of the chickpeas split
  • You can also choose to roast all ingredients together, be careful about not to burn them. Whether you roast the ingredients together or separate, they should be roasted to optimum level, but not to be burnt.

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