Here’s a simple guide to making the delicious North Karnataka style chutney powder. Made with peanuts and coconut, you can store this ‘pudi’ for months. It’s the perfect side for dosa, idli, chapati, and hot rice.<img>During summer, most dishes spoil quickly. But in North Karnataka, people make special chutney powders that you can store for months. If you make this chutney during summer, it becomes a great combo for dosa, idli, chapati, akki rotti, and even hot rice.<img>You will need: 200g peanuts, 10-15 garlic cloves, 2 tsp cumin, 2 tsp red chilli powder, 10-20 curry leaves, 50g dry coconut, 50g roasted gram, coriander leaves, salt to taste, and a 1/2-inch piece of dry ginger.<img>First, roast the peanuts well, remove their skins, and set them aside. Now, turn on the stove and roast the finely chopped coconut on low flame. In the same pan, roast the curry leaves until they are crisp. After this, coarsely crush the dry ginger.<img><p>Next, take a mixer jar and add the roasted peanuts, garlic, cumin, curry leaves, dry coconut, roasted gram, and dry ginger. Grind them coarsely. Then, add coriander leaves, red chilli powder, and salt to taste, and grind well. Your North Karnataka style mixed chutney is ready to eat!<strong>Also Read: </strong><strong>Oats Idli Recipe: Make Soft and Healthy Idlis with 10-Minute Batter</strong></p><img><p>Note: Make sure no water comes in contact with the powder while grinding. Also, add the coriander leaves to the chutney only after their moisture content has reduced. For a heavenly taste, mix the chutney powder with hot rice and half a teaspoon of oil or ghee.<strong>Also Read: </strong><strong>Crispy Dosas: Your Secret to Hotel-Style Crispy Dosas at Home</strong></p>
