Marathon morning sessions driving you mad? Relax….here comes a recipe to your rescue! Can be prepared in advance and stored for long. Gives you comfort and generously offers company to idlis, dosas, bread, hot steamed rice when they long for one. Combine it with plain yogurt and serve with crispy South Indian snacks as a dip!

Just a minute….don’t miss reading a tip or two that we share at the tail end of this recipe.


Dish type: Spice powder        Dry Chutney Powder (Type 2)2014-12-20 17.59.05

Preparation time: 5 min

Roasting time: 10 min

Quantity: 1000 gms (approx.)


Red chillies                  100 gms (Byadagi variety)

Red chillies                  100 gms (Guntur variety)

Black gram                  250 gms

Bengal gram               250 gms

Tamarind                    25 gms

Crystal salt                  1 tbsp

Groundnuts                 50 gms

Roasted gram             50 gms

Curry leaves                1 bunch

Dry coconut grated     250 gms

Asafoetida                   5 gms

Jaggery                        1 tsp (optional and if used, no need to roast)


Before you begin…

Wash curry leaves in salt water and dry them thoroughly (keeping it indoors) before roasting them.

Make sure your hands, all ingredients, plates, spoons, kadai, container for storing etc. are all absolutely dry all through the process right from preparation till storage of the powder.

Grate dry coconut and keep it aside.

Measure and keep all ingredients required for roasting, ready in different plates.

Now you are ready to start roasting….

Roast all the above ingredients separately (in the same order listed under ingredients) over low flame in a pan.

After each ingredient is roasted keep transferring to respective plates.

Let them cool thoroughly at room temparature.

Dhals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that remains in the pan after switching off the flame is enough to roast dry coconut.

Grind the ingredients in a mixie in the following order: Dry chillies, bengal gram, black gram, groundnuts, tamarind, salt, curry leaves, roasted gram, dry coconut, asafoetida, jaggery. Powder them neither too coarse nor too fine. Store it in an absolutely dry air tight container.

Also view “Dry Chutney Powder (Type 1)” in this blog


While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients. The time and temperature required for each ingredient also varies.

Roasting tips:

Roast byadegi (or Kashmiri) variety of red chillies for approx. 2 to 3 min. These chillies don’t change colour easily. Hence, as soon as you smell the roasted flavour of chillies, remove them from the pan. Roasting Guntur variety of red chillies takes even lesser time as they are not wrinkled like the former. However, the exact time for roasting depends on the amount and type of heat (depends on gas burner, electric stove or microwave). Best method to judge the roasting time for chillies is by sensing the smell.


Feeling damn hungry? Exhausted? Surprise guests to treat? Here it is…a quick fix recipe! This stunningly simple recipe makes for a perfect snack at all times. Tempting to attempt…Go ahead!

Dish Type: Quick Anytime Snack

Preparation Time: 10 min

Seasoning time: 2 min

Serves: 4 persons


Poha                            250 gms (paper thin variety)

Dry chutney powder   2 tbsp

Raw grated coconut    3 tbsp

Salt to taste                 2 tsp (approx.)

For seasoning

Oil                               1 tsp

Mustard seeds            1 tsp

Peanuts                       2 tsp

Bengal gram dhal       2 tsp

Black gram dhal          2 tsp

Roasted gram             2 tsp

Curry leaves                2 sprigs

Turmeric                     A pinch


Keep poha ready in a big mixing bowl.

To prepare seasoning, heat oil in a small kadai. Put mustard seeds. When they crackle, put peanuts, Bengal gram dhal, Black gram dhal, curry leaves, turmeric and lastly roasted gram in that order.

Pour this on to the poha.

Add salt, dry chutney powder and raw grated coconut.

Mix thoroughly. Let it stand for about 10 min.

Poha mixture is now ready.

Also view “Dry Chutney Powder (Type 1)” and “Dry Chutney Powder (Type 2)” in this blog.


Dry Chutney Powder is the most versatile condiment of South India. It is a spice powder prepared from a combination of roasted dhals, red chillies, dry grated coconut and salt.

Poha also known as Avalakki or flattened rice is available in different varieties. The difference is only in the size and thickness of flakes.