gun powder chutney podi recipe Thengai powder Chutney podi with coconut

For gun powder

1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
1/4 cup grated dry coconut (kopra)
1 tsp coconut oil or any other refined oil
7 to 8 dry whole dry kashmiri red chillies , broken into pieces
1/2 tsp asafoetida (hing)
1/2 tbsp grated jaggery (gur)
1 tbsp tamarind (imli)
7 to 8 curry leaves (kadi patta)
salt to taste

.Method

For gun powder
To make chutney podi, combine the chana dal, urad dal and coconut in a pan and dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). Remove and keep aside.
Heat the oil in the same pan, add the red chillies and asafoetida and saut for few seconds. Remove and keep aside.
Combine all the ingredients together except the salt and blend in a mixer to a fine powder.
Add the salt and mix well.
Store the chutney podi in an air-tight container and use as required.

Tips to make gun powder:
1. Store chutney podi in an airtight container once cooled completely and stays fresh for 2 months.
2. Pulse as grated coconut will release oil and become a thick paste.




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