Brahmins Chutney Powder (Duplex) 100gm
Chutney powder is made from roasted and dried lentils, spices, seeds, nuts. They are aromatic, spicy, tangy, and protein rich and can be stored easily for two-three weeks. In southern Indian states, meals are incomplete without the chutney podi. For a quick fix meal, all that is needed is a crisp dosa, fluffy idlis or hot rice. Add the podi of your choice, some ghee and maybe a bowl of curd
There are so many varieties of podi (the dry chutney powder) that it’s difficult to keep count. These are all traditional recipes with a few tweaks customised to suit palates of each state. Chutney powders are like a side dish and can vary from a garnish to a dip for sliced raw vegetables like cucumbers.If you are making a dry vegetable dish you can sprinkle some podi (especially a peanut one). I sometimes eat it on toast and butter, and a sprinkling of sugar.
Traditionally podis were ground with a crushing stone (made of solid granite stone), polished and carved to the shape required. The ingredients are usually roasted in oil (gingelly or peanut). Nowadays electric blenders and food processors are used. You can get pre-packed varieties of some podis in stores but it’s always best to make your own.
Brahmins Chutney Powder (Duplex) 100gm
Chutney powder is made from roasted and dried lentils, spices, seeds, nuts. They are aromatic, spicy, tangy, and protein rich and can be stored easily for two-three weeks. In southern Indian states, meals are incomplete without the chutney podi. For a quick fix meal, all that is needed is a crisp dosa, fluffy idlis or hot rice. Add the podi of your choice, some ghee and maybe a bowl of curd
There are so many varieties of podi (the dry chutney powder) that it’s difficult to keep count. These are all traditional recipes with a few tweaks customised to suit palates of each state. Chutney powders are like a side dish and can vary from a garnish to a dip for sliced raw vegetables like cucumbers.If you are making a dry vegetable dish you can sprinkle some podi (especially a peanut one). I sometimes eat it on toast and butter, and a sprinkling of sugar.
Traditionally podis were ground with a crushing stone (made of solid granite stone), polished and carved to the shape required. The ingredients are usually roasted in oil (gingelly or peanut). Nowadays electric blenders and food processors are used. You can get pre-packed varieties of some podis in stores but it’s always best to make your own.
