Gurellu Chutney Pudi/ niger chutney powder Recipe

Rashmi K -

  Uchellu/gurellu is very popular in North Karnataka and Maharashtra.in kannada it's known as Uchellu, Gurellu, in Maharashtra it's called Khurasni, in English it's called Niger seeds.





Today we will see the chutney powder of this seeds. Its tasty, spicy and full of flavors . Uchellu chutney powder + curd with Jowar roti is a good combination..you can go it with idli and dosa too.

Its a very very simple recipe but very versatile spice mix . They can be used as a side dish with idli,dosa ,rotti etc, can be sprinkled to your salad , stuff into veggies like brinjal ,bhindi etc or making your subzis more yummy by adding a tsp of it . Whichever way this gurellu chutney powder will surely spicen up your meal.

INGREDIENTS:
1cup= 250ml

• Gurellu/ Niger seeds - 1 cup
• Garlic- 20- 30 pods or 2 whole garlic
• Curry leaves- 1/2 cup
• Cumin seeds- 1 tbsp
• Tamarind- small gooseberry size
• Kashmiri red chilli powder- 2tsp
• Salt- 1 tsp
• Jaggery- 2tsp( optional)
 
METHOD:

• Firstly, remove the skin of garlic and cursh it.keep it aside.

• In a frying pan / kadai ,dry roast niger seeds( uchellu ) on a low flame till it crackles . keep aside .

• Then dry roast curry leaves and cumin seeds for a minute and keep it aside.

•  Then dry roast Garlic and tamarind for 2 minutes then transfer to the plate.

• When everything has cooled to room temperature, transfer everything to a mixer jar , add some salt , jaggery  and chilli powder and grind to a medium coarse powder . don't make it too smooth. That's it gurellu chutney pudi is ready.Store it in air tight container. If handled properly can store for months together.

• To serve mix a spoonful of Niger seeds chutney powder with a dash of ghee / butter /oil /curd and serve as an accompaniment for Idly /Dosa/Paniyaram/Jowar Roti etc ...even hot rice. Can also add a teaspoon of it while making stuffed brinjal , sprouted moong curry etc ..

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