Curried Up: Chutney Pudi

Curried Up: Chutney Pudi

Chutney powder is a beloved condiment in South India, known by many names (chutney pudi or podi, even gun powder) and appearing in many forms (peanut, garlic, chilli, methi, til, dals). It finds its key spot on the breakfast plate, with dosa, idli, paddu, upma etc., as well as at lunch, to be eaten with hot rice and ghee. Every community boasts of a distinct variety of chutney powder, scaling the heat and spice up or down, mixing in a new element like coconut (desiccated) or dry fruits (dates) even.

It has been a staple for years in our families, and in fact, has served its purpose at its full potential when, for instance, an illness had crept in and the taste buds craved something with a zing. We would even sprinkle some on hot buttered toast sometimes. It is known to have been the only saving grace for farmers and labourers, who couldn’t afford much more than rice or ragi balls on some days as they strove to make meals out of scraps of vegetables and bits of dried meat.

With a little bit of ingenuity, one can amp up the nutritive value of this ubiquitous condiment today, by adding flax seeds, moringa leaves, and the like. Here’s a variant that brings in the high iron and fiber content of curry leaves. It’s a favourite with us and it doesn’t last long!

Curry Leaves Chutney Powder


  • 2 tablespoons chana dal
  • 2 tablespoons urad dal
  • 1 tablespoon moong dal
  • 1 tablespoon toor dal
  • 2 red chilies
  • 1/4 teaspoon methi
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper
  • 1/2 cup peanuts
  • 1 cup cleaned curry leaves
  • 1/2 teaspoon tamarind powder
  • 1/2 teaspoon salt
  • 1 teaspoon jaggery powder
Read the whole recipe on Tadka Pasta