Shenga Chutney Pudi | Groundnut Chutney Powder | How to make groundnut chutney powder?

Spicy groundnut chutney powder, pre-made side dish
09/22/2016 9:52:21 PM vindhyadesai

ShengaChutneyPudi

Having a side dish always on hand in the form of a dry powder and which does not spoil is very useful. Chutney Powders/Chutney Pudis are a great side dish for chapathis, rotis, dosas, idlis or even hot rice with ghee. Shenga chutney pudi (groundnut chutney powder) is a very famous side dish from North Karnataka. All households make large quantities of this tasty spicy powder and store it. Try this with thalipeeth or with dosas. Dosas like rava dosa, open masala dosa taste really good with this chutney powder. The best combination has to be Bhakkri or Jowar Roti (plain sorghum flour oiless thin rotis) with this tasty shenga chutney powder mixed with yogurt/curd. A slightly different form called ‘shenga hinDi’ a coarser and rougher chutney powder with only oily shengas, is also a super delicacy from the beautiful land of North Karnataka (like Bijapur and other places). Other shenga/groundnut recipes to try.

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Shenga Chutney Pudi | Groundnut Chutney Powder | How to make groundnut chutney powder?
 
Prep time
Cook time
Total time
 
Spicy groundnut chutney powder, pre-made side dish
Author:
Recipe type: Side
Cuisine: Indian
Serves: 150 Gm~
Ingredients
  • ½ heaped Cup (110 Gm) shenga/groudnuts
  • ¼ heaped Cup (50 Gm) puthani/roasted gram/huri gadale
  • 8-10 dry red chillies
  • 2-3 small crystal hing/asafoetida
  • ½ Tsp~ salt
  • ¼ Cup desiccated coconut
  • ¼ Cup curry leaves
  • 1 Tsp oil
  • 1 Tsp mustard
Method
  1. Dry roast shenga till they turn crisp and their skin changes colour
  2. Add red chillies and roast lightly
  3. Add hing and roast again. Turn off heat
  4. Add desiccated coconut and keep aside
  5. In another pan, fry curry leaves in 2-3 drops of oil till they crisp up
  6. Once cooled, add roasted gram, salt, curry leaves to shenga mixture
  7. Add this to a mixer jar, grind dry into a chutney pudi/powder
  8. Make tadka with oil and mustard. Pour over chutney pudi. Mix well
  9. Store in air-tight container. Use as required
Notes
Colour of chutney powder depends on colour of red chilli (byadagi variety gives best colour and taste). I have used regular dry red chillies here

Add salt as per your taste

Increase red chillis as per your liking of spiciness of chutney powder

Roasted gram balances the flavours and oiliness of groundnuts

Use this sparingly as this can become very spicy for a few people

 Stepwise:

Dry roast shenga till they turn crisp and their skin changes colour
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Add red chillies and roast lightly
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Add hing and roast again. Turn off heat
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Add desiccated coconut and keep aside
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In another pan, fry curry leaves in 2-3 drops of oil till they crisp up
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Once cooled, add roasted gram, salt, curry leaves to shenga mixture
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Add this to a mixer jar, grind dry into a chutney pudi/powder
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Make tadka with oil and mustard. Pour over chutney pudi. Mix well
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Store in air-tight container. Use as required
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