Shenga Chutney Pudi
Dry roasted peanut chutney powder with red chilli, curry leaves, and hing. North Karnataka staple condiment mixed with oil and eaten with rotti.
People also search this as shenga pudi, shenga chutney podi, kadlekai chutney pudi.
Ingredients
Main
- dry red chillies — 15 g (whole)
- salt (optional) (whole)
- Peanuts — 100 g (whole)
Tempering
- Asafoetida (optional) — 0.4 g (whole)
- Cumin Seeds — 2 g (whole)
- Curry Leaves — 3 g (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Dry roast the peanuts in a pan on medium heat until the skins crackle and turn golden. Cool completely.
- In the same pan, lightly roast the dry red chillies and curry leaves until crisp, then add the cumin seeds and hing for a few seconds.
- In a mixer, grind the roasted peanuts, chillies, curry leaves, cumin, hing, and salt to a coarse powder -- do not over-grind into a paste.
- Mix a little coconut oil into the powder just before serving, or store the dry powder separately in an airtight jar.
- Serve sprinkled over or mixed with hot rotti, rice, dosa, or idli.
Common questions
- What is ಶೇಂಗಾ ಚಟ್ನಿ ಪುಡಿ in English?
- ಶೇಂಗಾ ಚಟ್ನಿ ಪುಡಿ is written Shenga Chutney Pudi in English.
- How many calories in one plate of Shenga Chutney Pudi?
- 108 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.