Easy Steps

01

Heat a teaspoon of oil in a pan. Add urad dal, chana dal, cumin, coriander seeds, red chillies and sesame seeds. Roast on medium flame till the dals turn golden brown and aromatic. Transfer to a plate and let them cool.

02

In the same pan, add a few drops of oil and sauté garlic cloves until golden and slightly crisp. Set aside.

03

Add the curry leaves to the pan. Dry roast them on low flame until they become crisp and all moisture evaporates. This step is key to preserving the powder for longer.

04

Let all roasted ingredients cool down to room temperature to avoid moisture while grinding.

05

Add all ingredients (roasted dals, spices, garlic, curry leaves, tamarind, and salt) to a blender or mixer jar. Grind dry (without water) into a slightly coarse powder. Make sure it’s dry for better shelf life.

06

Store the chutney powder in an airtight container and refrigerate. It stays fresh and flavourful for 15–20 days in the fridge. Always use a dry spoon to maintain shelf life.

Serving Suggestions:

• Mix with hot rice and ghee for a comforting meal.
• Sprinkle over idlis, dosas, or upma.
• Use as a spice layer in sandwiches or wraps.
• Pairs beautifully with curd rice or even parathas.

Related story: Healthy Monsoon Snacks: Chana Dal Kebabs