North KarnatakaSide DishVegetarian

Gurellu Chutney Podi Recipe

Name: Gurellu Chutney Podi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Cuisine: North Karnataka
Ingredients: 1 cup kala jeera; 1/4 cup raw peanuts (moongphali); 8 cloves garlic - peeled; 8 dry red chilli; 1 teaspoon red chilli powder; 10 curry leaves; tamarind - lemon size; 1 teaspoon sunflower oil

A vegetarian North Karnataka recipe with kala jeera, raw peanuts (moongphali), cloves garlic - peeled. Ready in 30 min, serves 10.

Curated byKavya Sharma🇮🇳

Calories

480kcal

Estimated Cost

₹200-350

Carbs62g

Protein29g

Fats13g

Servings Scaler

Instructions

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

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Recipe Source: archanaskitchen.com

North KarnatakaSide DishVegetarian

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🇮🇳

Cook Time30 min

Calories

480kcal

Est. Cost₹200-₹350

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

62g(52%)

Protein

29g(24%)

Fats

13g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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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