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South Indian · Indian

Karnataka chutney pudi (coconut lentil chutney powder)

Vegetarian

ಚಟ್ನಿ ಪುಡಿ · caṭni puḍi

Roasted lentils, dry coconut, byadgi chillies, curry leaves, tamarind and a touch of jaggery ground into a coarse, sweet-hot powder. The Karnataka dry chutney for dosa, idli and rice with ghee.

Karnataka chutney pudi (coconut lentil chutney powder) is a South Indian condiment, ready in about 35 minutes and made with chana dal (split bengal gram), dried whole chillies and desiccated coconut. It serves 16 and is rated easy to cook.

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Prep
5 min
Cook
15 min
Rest
15 min
Total
35 min
Serves
16
Level
Easy
Calories
50

Ingredients

16 servings (about 1 heaped tbsp)

Equipment

Method

  1. Step 1

    Dry-roast the chana dal (opens in a new tab) and urad (opens in a new tab) dal over medium-low heat, stirring constantly, until golden and fragrant. Tip onto a plate.

  2. Step 2

    Add the oil and roast the chillies until crisp, then the curry leaves (opens in a new tab) until they crackle and dry out, and the asafoetida (opens in a new tab) for a few seconds. Tip out.

    • 4 min
    • medium-low heat

    Food safety: Chilli fumes; ventilate the kitchen.

  3. Step 3

    Dry-roast the coconut until light golden, then turn off the heat and stir in the tamarind (opens in a new tab) pieces to warm and dry them in the residual heat.

    • 4 min
    • low heat

  4. Step 4

    Cool everything fully, then grind the dals, chillies and curry leaves (opens in a new tab) with the salt and jaggery first, add the coconut and tamarind (opens in a new tab) and pulse to a coarse powder.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

About this dish

Origin
Karnataka, India · Commonly attributedMore food from India
Dish
Breakfast · Lunch · Condiments, chutneys & relishes
Cooking method
Toasted
Taste
spicy (chilli heat), nutty, sweet & sour, aromatic / warmly spiced
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Batch cooking
Cook more with
Chana dal (split bengal gram) · Dried whole chillies · Desiccated coconut · Black gram (urad dal) · Curry leaves · Asafoetida
Techniques
Toasting · Tadka (tempering) · Spice roasting (dry-roasting)

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

50 kcal per serving

Estimated

1 serving ≈ 10 g · recipe makes 16

Where the energy comes from

  • Protein 12%
  • Carbohydrate 44%
  • Fat 44%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy50 kcal504 kcal
Protein1.6 g15.5 g
Carbohydrate5.9 g58.7 g
Net carbohydrate4.2 g42.4 g
Sugars——
Added sugars0.9 g9.1 g
Fibre1.6 g16.3 g
Fat2.6 g26.2 g
Saturated fat1.8 g18.4 g
Trans fat——
Cholesterol0 mg0 mg
Sodium186 mg1859 mg
Salt equivalent0.5 g4.6 g
Vitamins & minerals per serving
Potassium
101 mg
Calcium
8 mg
Iron
0.6 mg
Magnesium
14 mg
Vitamin A (RAE)
15 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
21 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Byadgi chillies give the classic deep red colour; a few Guntur chillies add heat.

Common mistakes

  • Grinding the coconut too long — it releases oil and turns the powder into a paste.

Serve with

  • Sprinkle inside a dosa (as for Davangere benne dosa), mix with ghee for idli, or toss with hot rice and ghee.

Food safety

  • Always use a dry spoon.

Storage

  • Keeps about 1 month in an airtight jar in the fridge (the coconut can turn rancid at room temperature).

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

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