Thursday, February 04, 2010

Chatni Pudi and Upma

The typical Indian dinner table is incomplete without it's usual set of pickles and  chutneys.
At my Mother's, we have a  small tray on which she arranges bottles of pickles and small containers like these (usually for Ghee) or these (for chutney) and is carried to the dining table for every meal (in my case, I prefer to leave it on the table to save that extra- read unnecessary, effort).
My Mother makes this awesome chutney. My Mother also makes awesome upma. The combination of Upma and Chutney (Mom made) is awesome... getting kinda repetitive, isn't it? But it is.... awesome. Honestly! 

This chutney poodi/podi/pudi (call it what you will) is a recipe handed down from Mother-in-law to Daughter-in-law.
I always referred  to the chutney as  'Bijapur' chutney. Mom almost always had a big bottle (complan/ horlicks bottles, now empty, washed and dried without a trace of the previous occupant) sitting on the shelf and would take out a few spoons in a small bowl or a container ( and sometimes a 'vati') and keep it on the dinner table. We would  help ourselves, sometimes adding perhaps a spoon of yogurt or just smearing it on the inner side of a phulka (which was already generously smeared with ghee), rolling it like a cigar to eat it or, mixing it with yogurt rice. But to me, the best combination was with either poha or upma. A small spoon of the chutney would liven up snack.

250 gms (approx 1 cup + 1tbs) Roasted Gram/ Daliya /Phutane/ DaaL ( the one used in Chivda)
1 cup Sesame / Til
2 cup grated  Dry Coconut
3/4 cup Jeere
100 gms (approx. 7 tbs)  *Byadagi Mirchi (dry red chiles)
Handful Curry leaves
1 tsp Asafetida

(*Byadagi is a variety of dry red chile)
Roast Sesame and keep it aside.
Roast grated coconut keep it aside
Roast jeera thereafter keep it aside
Add some oil to the frypan to fry the curry leaves
In the same oil(unless you added a few drops and it was consumed for the curry leaves) fry Byadagi Mirchi pieces.
Cool the mixture
Put everything together and the roasted gram (daliya)and salt and asafetida and grind it. 
Chatani is ready to serve.
For Upma: (serves 4)
1 cup Rava/ Coarse Sooji / Farina - Roast the rava to a golden color, using 1 tsp oil. Set aside.
1/2 medium sized Onion, chopped (optional)
2-3 Green Chiles (+/- to taste)
Few curry leaves
1 tsp Mustard Seeds
1 tsp. Cumin Seeds
1 tsp Chana Daal
1 tsp Urid Daal
1/2 cup Yogurt
3 cups Water
1 tsp grated Ginger
Salt to taste
2 tsp Sugar
2 tbs Oil
2 tbs Ghee
Chopped Cilantro ( about 2 tbsp ) to garnish

Heat Oil in a wok / kadhai
Add the mustard seeds, chana daal and urid daal. The mustard seeds will pop and the daals will turn a nice golden brown.
Sprinkle with cumin seeds
Add asafetida, chopped green chiles and curry leaves
Add the chopped onion, cover and cook till the onion is translucent and thoroughly cooked.
Add 1/2 cup water to the yogurt and whisk. Add the grated ginger to the whisked yogurt.
Once the onion is cooked, add the water, the whisked yogurt
Add salt and sugar and bring all this to a vigorous boil
Reduce heat and slowly add the rava, stirring and mixing constantly to prevent lumps
cover and cook on medium heat until the water has evaporated 
Add the ghee ( I add it along the sides of the kadhai/ wok and then mix it in)
Cover and cook for 2-3 mins
Garnish with cilantro and serve with some chutney on the side.
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  1. YUM YUM YUM! Both look gorgeous. Bijapur chutney pudi is delicious. We make a similar Putani chutney, not much sesame seeds added. Mouthwatering combo. great post, bookmarking this one.

  2. My mouth is watering. I have been looking at Upma recipes for a while, so I must try and make it very soon! Chatni Pudi is new to me, but how lovely!

  3. Hi! Yogurt in upma sounds new. Am still trying to perfect the upma ... so this recipe is a must try. :-)
    Love that podi.

  4. What a wonderful post- and it is my favorite part of the Indian dining table, the trays filled with containers of spicy, yummy condiments! This pudi is a must-try and your pictures are making me weak with hunger :)

  5. Thank you, Asha! my Mom also makes Phutani Pudi, but I like this better.

    Thank You , Joy! I do hope you like the upma, let me know!

    Do try this Sharmila,one can use lime juice in lieu of yogurt, but I like the creaminess of yogurt and the tang as well.

    Thank you, Nupur! I am very partial to this chutney pudi, hope you try it & like it .

  6. I love south Indian podis a lot. they kinda incorporate a readymade flavor in the dish and with curd thats instant chatni. simply yum. upma is another fav but never get to make it perfect. yours looks the one I love to gorge on.

  7. Great combination - upma and pudi look very tempting Manasi.

  8. Asha said it right yum yum1..beautiful clicks too..

  9. Great combination and lovely picture! Loved the sound of the chatni pudi so much, sounds like a must try ....

  10. Yeah, being repetitive shows how good it is :) Love to you and the family!

  11. Wow, reading about that chutney made my mouth water. I always loved garlic chutney, made with garlic, dry coconut and chilli powder. And the south Indian molagapodi is an eternal favorite at our home. This one sounds like a must try too!

  12. I make a similar chutney minus the sesame seeds...

  13. i love upma & chatni pudi !!! its my favorite combo. Loved the new look of your blog.

  14. delicious tempting...will definietly going to try this one soon...keep blogging.

  15. I made this podi and upma yesterday and my sons who refuse to eat upma gobbled it down.The podi did the trick I believe.Thanks!!!

  16. I've made this podi for several years -- it never loses its charm! Delish! Thank you (even now) for posting, Manasi.


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