Gurellu Chutney Podi Recipe

Step 1: To begin making the Gurellu Chutney Podi recipe, dry roast peanuts in a kadai or microwave, till the skin peels off or brown spots appear on them

Step 2: Keep it aside

Step 3: In a frying pan/kadai, dry roast kala jeera seeds (uchellu) on a low flame till it crackles

Step 4: Keep it aside

Step 5: Roast garlic cloves in the kadai such that its raw smell goes

Step 6: Keep aside

Step 7: Add a teaspoon of oil to the frying pan

Step 8: Keep the flame on low and roast red chillies and tamarind

Step 9: Mid way, add curry leaves, and continue to roast till red chillies, tamarind and curry leaves have turned crisp

Step 10: Transfer to a plate

Step 11: When everything has cooled to room temperature, transfer everything to a mixer jar, add some salt and grind to a medium coarse powder

Step 12: Don’t make it too smooth

Step 13: Kala Jeera seeds chutney powder is ready

Step 14: Store it in an air tight container

Step 15: If handled properly can store for months together

Step 16: Serve Gurellu Chutney Podi along with Steamed Rice and Mixed Vegetable Sambar for a weekday meal