Gurellu Chutney Podi Recipe
Uchellu or Gurellu Chutney Podi/Karale or Khurasni Chutney powder/Kala Jeera Seeds powder, one of a family of dry chutneys that are very popular in North Karnataka and Maharashtrian homes. A scoop of this flavourful chutney can liven up even the simplest of meals. Its tasty, spicy and full of flavours.
Ingredients
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1 cup Kala jeera
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1/4 cup Raw Peanuts (Moongphali)
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8 cloves Garlic
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peeled
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8 Dry Red Chilli
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1 teaspoon Red Chilli powder
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10 Curry leaves
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Tamarind
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lemon size
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1 teaspoon Oil
Instructions
Step 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
Step 2
Keep it aside
Step 3
In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles
Step 4
Keep it aside
Step 5
Roast garlic cloves in the kadai such that its raw smell goes
Step 6
Keep aside
Step 7
Add a teaspoon of oil to the frying pan
Step 8
Keep the flame on low and roast red chillies and tamarind
Step 9
Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp
Step 10
Transfer to a plate
Step 11
When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder
Step 12
Don’t make it too smooth
Step 13
Kala Jeera seeds chutney powder is ready
Step 14
Store it in an air tight container
Step 15
If handled properly can store for months together
Step 16
Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal