Thursday, Dec 20 2007

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Andhra Pudi

Andhra Pudi is dry chutney powder for dosas and idlis.

Ingredients:
1 cup phutana (toasted split gram)
4 large flakes garlic with skin
1/2 tsp. cumin seeds
1/4 tsp. asafoetida powder
2 stalks curry leaves
5 red chillies dry
1 tsp. salt (or to taste)
1 tsp. red chilli powder
1/2 tsp. sugar powdered
1/2 tsp. oil

Method:

1. Heat oil in a heavy pan, add garlic
2. Stir and add cumin, asafoetida, curry leaves, chillies.
3. Add phutana, take off fire, stir to mix well.
4. Leave in pan till cooled completely.
5. Add salt, chilli powder, sugar.
6. Grind to a fine powder, either in hand pounder, small electric mixie.
7. Store in airtight jar, at room temperature, in dry airy cupboard.

To use:

1. Either sprinkle on any buttered or ghee surface of khakra, bread etc.
2. Mix into hot steamed rice, add a sprinkling of ghee, mix.
3. Add to flavour any ordinary vegetable or dal.
4. Mix into a blob of curds, or melted ghee and use as chutney.

Making time: 20 minutes
Makes: 1-1/2 cups
Shelflife: 6 months

Chutney's Index

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