Dalia - Cilantro Chutney Podi

Spicy lentil powders / podis are a part of Indian cuisine and every home has a stock of their favorite ones. While some of these are added during cooking, some are served along with the breakfast dishes or even plain rice to add a spicy kick. Chutney powder / chutney pudi / podi chutney what ever you call it falls in the latter category and is a must in South Indian homes and mine is not an exception.
While the kids love this version because of the jaggery addition, I am mostly used to another version since childhood. My mother prepares chanadal - urad dal combo chutney powder, flavored with cilantro and asafoetida and is more spicier and flavorful than the former version. I have also eaten dalia - uraddal combination powder in one of my SIL's house and today's recipe is based on it. Tamarind, chillies and salt need to be adjusted according to one's own preferences. The color of the powder mostly depends upon the type of chillies used.

Ingredients required: (Makes about 1 & 3/4 cups)

Dalia / Roasted chickpeas / Pappulu - 1/2 cup

Urad dal / Skinned, split blackgram - 6 Tbsp / 3/4th quantity of dalia 

Dry coconut (Copra) grated - 1/2 cup

Tamarind - a big marble sized

Red chillies - 12
Salt accordingly
Oil - 1 Tbsp
Cilantro leaves - 1/4 cup (wash and wipe dry.)

Mustard seeds - 1 tsp

Asafoetida - A pinch

Method:
* Toast the urad dal in a pan on low heat until it changes to a few shades darker (light brownish color) and let cool.
* Heat oil in a small pan and add mustard seeds and asafoetida. When the mustard starts to pop, add the cilantro leaves and saute for a few seconds. Turn off the stove and let this mixture also cool.
* Now add everything to a mixer / spice grinder and grind the mixture to a desired consistency. Some grind their chutney powder very fine and people like me prefer a coarser texture.

This is my second day entry for blogging marathon #12 under "delicious dals" theme. Check out the Blogging Marathon page to find out what other marathoners have been cooking.

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