Website of the Year India 2016



Dry Chutani Recipe

Dry Chutani is a popular Indian Pickles and Chutneys
Author :
 
On :
Tuesday, 11 April, 2017
Category :
Festive Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Easy
Servings :
Serves 10
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 50 g - Channa dal
  • 50 g - urad dal, white
  • 50 g - moong dal, yellow
  • 25 g - Curry leaves
  • 15 - Black Peppercorns
  • 10 - dry whole Red Chillies
  • 4 tsp - Coconut powder
  • 4 tsp - Coconut oil
  • 1/4 tsp - Hing
  • salt to taste
  • How to Make Dry Chutani:

    1. Heat oil in a heavy bottomed kadhai. Add all the ingredients, except coconut powder. Roast on low heat.
    2. When it exudes an aroma and the dals start to change colour, add coconut powder.
    3. Roast for a minute more. Switch off the flame.
    4. Let it cool for 15 minutes.
    5. Grind in a food processor to a coarse powder.
    6. Eat with plain yogurt and roti or rice.




     

    Bawarchi of the Week

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder, an expert in North Indian cuisine, is the Executive Sous Chef at Renaissance Lucknow Hotel.

    know more