Chutney Powder (Mysore Style)

Wednesday, Sep 30, 2026 | 1 minute read | Updated at Wednesday, Sep 30, 2026

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Ingredients

IngredientQuantity
Chana Dhal¼ cup
Urad Dhal¼ cup
Guntur Chillies25 gms, cut and sun‑dried
Byadagi Chillies25 gms, cut and sun‑dried
Curry leaves, dried1 cup
Tamarindlemon size
Grated dry coconut¾ cup
Hing½ tsp
Saltto taste
Oil (for frying dhal)½ tsp

Method

  1. Into a thick‑bottom kadai, add the dhal and ½ tsp of oil. Roast on medium heat till they turn light brown. Add the chillies and roast for 4–5 minutes till crisp. Add the curry leaves, hing and tamarind. Roast for another minute. Turn off the heat. Let it cool.
  2. Grind to a fine powder. Transfer it to a plate.
  3. Grind the dry coconut.
  4. Mix with the powder thoroughly.
  5. Put through the mixer again so that they blend to a uniform powder.
  6. Store in an airtight jar.

Use

  • Savour with dosa, rice, roti or idli.

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