Gurellu Chutney Podi Recipe
A vegetarian North Karnataka recipe with kala jeera, raw peanuts (moongphali), cloves garlic - peeled. Ready in 30 min, serves 10.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Gurellu Chutney Podi recipe, dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them
raw peanuts (moongphali)(1/4 cup) - 2
Keep it aside
- 3
In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles
kala jeera(1 cup) - 4
Keep it aside
- 5
Roast garlic cloves in the kadai such that its raw smell goes
cloves garlic - peeled(8) - 6
Keep aside
- 7
Add a teaspoon of oil to the frying pan
- 8
Keep the flame on low and roast red chillies and tamarind
dry red chilli(8)red chilli powder(1 teaspoon)tamarind - lemon size - 9
Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp
dry red chilli(8)red chilli powder(1 teaspoon)curry leaves(10)tamarind - lemon size - 10
Transfer to a plate
- 11
When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder
red chilli powder(1 teaspoon) - 12
Don’t make it too smooth
- 13
Kala Jeera seeds chutney powder is ready
kala jeera(1 cup)red chilli powder(1 teaspoon) - 14
Store it in an air tight container
- 15
If handled properly can store for months together
- 16
Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Gurellu Chutney Podi Recipe
A vegetarian North Karnataka recipe with kala jeera, raw peanuts (moongphali), cloves garlic - peeled. Ready in 30 min, serves 10.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
To begin making the Gurellu Chutney Podi recipe, dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them
raw peanuts (moongphali)(1/4 cup) - 2
Keep it aside
- 3
In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles
kala jeera(1 cup) - 4
Keep it aside
- 5
Roast garlic cloves in the kadai such that its raw smell goes
cloves garlic - peeled(8) - 6
Keep aside
- 7
Add a teaspoon of oil to the frying pan
- 8
Keep the flame on low and roast red chillies and tamarind
dry red chilli(8)red chilli powder(1 teaspoon)tamarind - lemon size - 9
Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp
dry red chilli(8)red chilli powder(1 teaspoon)curry leaves(10)tamarind - lemon size - 10
Transfer to a plate
- 11
When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder
red chilli powder(1 teaspoon) - 12
Don’t make it too smooth
- 13
Kala Jeera seeds chutney powder is ready
kala jeera(1 cup)red chilli powder(1 teaspoon) - 14
Store it in an air tight container
- 15
If handled properly can store for months together
- 16
Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal
About this recipe
A vegetarian North Karnataka recipe with kala jeera, raw peanuts (moongphali), cloves garlic - peeled. Ready in 30 min, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
