Putani Pudi Chutney

Ingredients:
4 - 5 tsp Putani Pudi
2 tsp grated Coconut
1 - 2 strands of Coriander leaves
1 Green Chilly
1/2 cup Curd / Yogurt
Salt to taste
1/4 Cumin seeds / Jeera
Pinch of Asafoetida
1/2 tsp Mustard seeds
2 Curry leaves
1-2 broken Red Chillies
1 tsp Oil

Recipe:
Put grated coconut, chopped green chilly, chopped coriander leaves in a bowl.

Add Putani Pudi , salt, curd and mix well. Add little bit of water if required. Add oil, cumin seeds, broken red chillies and mustard seeds in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. It goes well with dosas.

Shenga Pudi Chutney

Ingredients:
4 - 5 tsp Shenga Pudi
2 tsp grated Coconut
1 - 2 Coriander leaves
1 Green Chilly
1/2 cup fresh Curd / Yogurt
Salt to taste
1/4 tsp Cumin seeds / Jeera
Pinch of Asafotida powder
1/2 tsp Mustard seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Put grated coconut, chopped green chilly, chopped coriander leaves in a bowl.

Add Shenga Pudi, salt, curd and mix well. Add little amount of water if required. Add oil, broken red chillies, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. It goes well with dosas.

Shenga Pudi

Ingredients:
1 cup Peanuts / Groundnuts /Shenga / Nelagadale
1 - 2 tsp Chilly powder
1/4 tsp Tamarind powder / Amchoor powder
Big pinch of Asafotida powder / Hingu
Salt to taste

Recipe:
Dry roast peanuts in a pan or microwave and keep it aside for about 20-25 mins.

Grind fried peanuts and all other ingredients coarsely in a mixer for about 1-2 mins without adding any water. It goes well with rice & ghee. Also we can prepare instant chutney for dosas, by mixing this powder with curd. Store it in an airtight container.

Sarina Pudi / Rasam Powder

Ingredients:
1 cup Red Chillies(Kumta Chilly preferred)
1.5 tsp Cumin seeds / Jeera
1 tsp Fenugreek seeds / Methi seeds / Menthe Kalu
5-6 tsp Coriander seeds / Kottambari
20-25 Curry leaves
1/4 inch sized dry Turmeric/ Arashina or 1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder / Hingu

Recipe:
Fry each item separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.

Put this fried ingredients in a mixer and make smooth powder. Mix well and store it in an airtight container. For longer shelf life store this in a refrigerator.