Channa dhal – ½ cup
Urad dhal – ½ cup
Coriander seeds – 1 teaspoon
Methi seeds – A small pinch
Jeera (cumin) – 1 pinch
Dry red chillies (Guntur variety) – ½ cup
Byadagi red chillies – ½ cup
Grated dry coconut (kopra) – ½ cup (heaped)
Tamarind – A small piece (about the size of a lime; clean and chop into small pieces)
Asafoetida powder – ¼ teaspoon
Salt – To taste
Grated jaggery – 1 teaspoon
Oil – ½ tablespoon
Fry the Coconut:
Heat a thick-bottomed large pan over low flame (sim flame).
Add the grated dry coconut (kopra) and fry until golden brown.
Transfer the fried coconut to a large plate and set aside.
Fry the Dhal and Spices:
In the same pan, pour in ½ tablespoon of oil and keep the flame on low.
Add the channa dhal, urad dhal, coriander seeds, jeera, methi seeds, asafoetida powder, chopped tamarind, salt to taste, and the red chillies.
Fry the mixture on low flame until it turns golden brown.
Cool and Blend:
Turn off the stove and transfer the fried mixture to a plate. Allow it to cool.
Once cooled, blend the fried ingredients into a coarse rava-like powder.
Finally, blend the fried coconut separately.
Mix and Store:
Combine the blended coconut powder with the blended dhal mixture.
Store the chutney pudi in an airtight bottle.
