Shenga Chutney Pudi - Spicy Peanut Powder

SHENGA CHUTNEY PUDI

 

 

Listening to grand father's funny stories, singing together nursery rhymes, playing Antakshari, competing to get the cool drink bottles from the crates piled up in the isle of the bus, eating crunchy munchies prepared by aunts, enjoying the timely jokes cracked by uncles, sight seeing, shopping, learning the local History and Geography on father's insistence, peacekeeping between the squabbling children! Our family trip of four generations to Uttara Karnataka was filled with fun and adventure.  It was meal time when we reached Gulbarga where my cousin and his wife were stationed. We unanimously decided to finish our meals before we visited them since we did not want to invade their peaceful home  as a hungry army of  four generations! 

The couple insisted that we ate at least some  Chivda as we had visited them for the first time. We were amazed by the way my cousin's wife presented  the Chivda ! Bowls of Chivda with curds  topped with Shenga Chutney Pudi, which  tasted crunchy, creamy, sweetish, salty and spicy, all at the same time! It was a most welcome  dessert that  we enjoyed on that hot sunny day! My cousin's wife was very happy to share the recipe with us.

INGREDIENTS

 

 

Peanuts/ Shenga / Kadalekai - 1 cup

Chickpeas/Chana dal - 2 tbsps

Fresh coconut gratings - 2 tbsps

Red chillies - 6

Curry leaves - 2 twigs

Tamarnid - a small marble size ball shredded

Garlic - two cloves (Or more if preferred) chopped

Asafoetida powder - 1 pinch

Salt - 1/4 tsp

Sesame oil - 1/4 tsp

METHOD

1. Dry roast peanuts in a heavy bottomed pan on low flame till the nuts crack, and keep aside.

2. Dry roast coconut gratings similarly till it turns dry and keep aside.

3. Heat oil in the same pan and add Chana dal and red chillies and roast till the dal turns slightly red in colour.

4. Add garlic and curry leaves and roast till the curry leaves become crisp. The chick peas would have turned into a golden brown colour by now.

5. Add the shredded tamarind and roast for a few more minutes. The entire roasting should be done on low flame.

6. Add the asafoetida powder and roast till it gives out a pleasant aroma, and switch off flame.

7. Cool all the ingredients thoroughly.

 

 

8. Grind the ingredients roasted in sesame oil together into a powder.

9. Now add the roasted peanuts, roasted coconut gratings and salt, and blend only for a few seconds. You can add 1/4 tsp of jaggery powder at this stage which is optional.Stir the contents in the mixer and pulse for another 2 seconds till you get a delicious and coarse Shenga Chutney Pudi.

 

 

Relish the versatile and flavoursome Shenga Chutney Pudy with idlies, dosas and rotis. It can be relished with hot rice and ghee. You can use the spicy Pudi  as a topping for your curd or raita bowl or you can sprinkle it on the salad.