“10 in 1~ Dry Chutney Powder (Pitti)” … Finally done … I have been wanting to make my own concoction of ingredients that were healthy into a chutney podi / powder / pitti form so that a teaspoon of the same would ensure in promoting a healthier option as a side dish when served along with other dishes … in all a very tasty~healthy powder that tastes delicious with dosas, Idlies, Dal-chawal … yeah, just about anything even Dahi Bhaat or Pejja (Rice Porridge) or even when serving Vada Pav … Yum Yum ....
** Preparing different types of Chutney powder/pitti is something I always love. I try to keep making variations by giving healthier twists to them. I have posted quite a few types of the same till now and they have all turned out delicious. Chutney powder now has become necessary in my home and we relish this with just about any dish we like. A little bit of this spiced powder goes a long way in nuclear families where there is always a problem of leftovers if you try doing chutney fresh to serve every time. Chutney powder comes in handy to such people and so does it to those who are frequent travelers. There are absolutely no issues of curries or chutney getting spilled over etc. I make it a point to carry it whenever I travel for a few days as during our stays in hotels if you do not feel like having a dinner or want to go light after heavy lunch at functions, you can just order some curd rice and relish the same with this chutney in your own rooms. I have now made it a point to have either chutney powder or pickle stored in my home for quick access and relief sometimes from loads of working to be avoided when in hurry or not keeping well. Though we do not eat them regularly, it helps in serving the same with dosa or Idly when I am unable to prepare chutney and with pejja / rice porridge, I do serve them as we love the combo.
** I have written a lot about chutney powder in my other posts so will not repeat the same again here. Do go through my other recipes and try out various options of chutney powder to relish with your family and friends. I have also shared the preparation method of curry leaves powder in bulk, the link of which I have shared at the bottom of this recipe, you can check out the same or prepare them freshly as and when needed. In this recipe I have included a few freely available ingredients from kitchen that are actually very good for health and should be consumed a little bit every day, like ginger powder, flax seed, curry leaves, methi, haldi, garlic etc. I have named this chutney powder as 10 in 1 chutney powder coz. there are a addition of 10 Ingredients in it excluding salt and oil which is usually not added on as they are necessity of binding and taste. You can make variations in the quantity of addition of some of the ingredients if need be, but do keep a balance of salt, amchur powder and red chilly powder as per your variation in addition as all these three depend upon the final quantity of the chutney powder that you have assembled. Also they vary in each home as per their taste, so you can increase or decrease spice, salt, amchur levels depending on how much you like to personally add to your dishes in your homes. However, if you try with the given measurements below, you will get a well balanced and perfect chutney powder.
** Here is my recipe for “10 in 1~ Dry Chutney Powder (Pitti)” … a healthier chutney powder/pitti … My Style …
** Ingredients :
Curry Leaves / Kadipatta / Karbev Powder : 1 cup
Kashmiri Red Chilly Powder : 2 cups (less spicy chilly powder)
Amchur / Dry Mango Powder : 4 tblsp
Putani / Roasted Bengal Gram Powder : 2 cups
Coconut roasted : 3 cups
Dry Ginger / Shunti Powder : 2 tblsp
Flax Seed / Alsi Powder : ½ cup
Methi / Fenugreek Powder : 1 tblsp
Haldi / Turmeric Powder : a large pinch
Garlic / Losun / Lehsunn : about 25-30
Kala Namak : 2 tblsp
Salt to taste (Roughly about 3 tblsp of less)
Oil : 2 tblsp (any edible oil)
** Heat the oil in a thick bottomed kadai and add in the garlic peeled and cut into pieces and fry till slightly the color changes. Now lower the heat and add in the haldi, followed by red chilly powder, putani powder, shunti powder, methi powder and mix well. Roast for a few minutes.
** Now add in the curry leaves powder, amchur powder, both types of salt and mix well. Continue roasting for another few minutes. Finally add in the flax seed powder and fry for 2-3 minutes. The last one to go into frying is the already roasted coconut gratings. Mix well and fry all together for a good 4-5 minutes. Remove and allow it to cool till it’s just about warm enough.
** Now put this mixture in a mixer grinder in batches and grind all until they are all finely powdered. Also, remember while grinding not to grind on continuous motion, if done so the oil contents in the ingredients oozes out and you will not get a perfect dry chutney. So be careful with grinding, run the mixer for half a minute mix well again for another 30 secs, stop and mix well. Continue till you get a powdered form. If you find that the mixer grinder is heating, allow to cool in between by stopping grinding procedure for some 5-10 minutes.
** Remove and spread on a wide plate mixing and loosening lumps if any well. Let the chutney powder cool completely, though you should not allow it to get heated in the first place. However, if it happens, then it has to be cooled. Once it is completely cooled, store them in air tight container and serve as and when required. Remains good for 3-4 weeks. If you want to store for longer periods, say 3 months, store is well packed in fridge and remove some into a small bottle and use it as necessary.
** “10 in 1~ Dry Chutney Powder (Pitti)” is done and is ready to be served with your favorite dishes. Goes very well with Dosa, Idly, panpolo, chapati and best when served with Vada Pav. Goes well with Dalitoy-Rice or Pejja too. I love to top dahi bhaat / curd rice with this powder and relish, it simply tastes awesome.
** Do try and find the time to prepare these chutney powders as even though it takes up some of your time in preparing, it really curtails your work in the long run. You can relax much more without having to try to prepare wet chutney everyday. Enjoy this one with your family and friends. It can be carried in your tiffin box or while travelling too without worrying of it getting spoilt which is often the case with fresh coconut chutney.
** Given below are a few points to be noted in making of this chutney to perfection ....
** Note : The above quantity of ingredients are adapted to the chutney as per my personal preference. You can make your own variations with the above Ingredients.
** Note : I have used powders here which I always store in my home, if you do not have them, you can roast each ingredient separately and them powder them together too.
** Note : Again I have added in Kashmiri Chilly Powder as it is mild in spice level and addition of more gives more bulk and beautiful color to the chutney too. If you are using higher spice level chilly powder, do use your judgment on addition of the same. Add in a little bit lesser as we can always add and mix the same later on too.
** Note : If using whole curry leaves, just roast the crisp and add them to the mixture after removing from fire, coarsely crushing them with your hand, they will get powdered in machine, so no worries.
** Note : Flax Seed / Alsi should be roasted on slow fire and when it begins to splutter, remove, cool down and powdered in mixer grinder and used. I always keep this ready in bulk as I use it for many dishes, so I have them ready.
** For the “Curry Leaves Powder” preparation method, Please check through the link given below ….
** Given below is a common link to "Chutney powders/Pitti" which you may go through and choose that which you are interested in making ....
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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