Chutney Pudi Using Leftover Ellu Bella
Saturday, January 23, 2021
Easy Chutney Pudi Made With Leftover Ellu Bella Or Sankranti Mix
We enjoy eating Ellu Bella for several days after Sankranti. It is quite a tasty snack & we love eating handfuls every now and then until the stock gets over.
Incase, you are left with too much Ellu Bella & don't know what to do with it, I have an easy Chutney Pudi recipe made using leftover Ellu
My Grandmother has been turning Ellu Bella into this yummy Pudi since several years now. This is a brilliant way to use leftover Ellu Bella & the Chutney Pudi has good flavours since it has roasted groundnuts & sesame seeds.
It is also very easy to put together & will take about 15 minutes of effort.
You Will Need:
- 2 cups Ellu Bella Mix
- 12 - 15 Dry Red Chilies *
- 1/2 tsp Turmeric powder
- 1/4 tsp Asafoetida/Hing
- 2 sprigs of curry leaves
- Salt as per taste
- A lemon sized ball of tamarind
- 2 tsp cooking oil
How To:
In a mixer grinder, coarsely grind the Ellu mixture & set aside. In a small pan, heat a tsp of oil. Add Asafoetida, curry leaves & turmeric powder. Next, Add the red chilies & roast on low flame for 3-4 minutes until it slightly changes colour. set aside to cool
In the same pan, fry roast tamarind until it turns crisp. Add the red chilies, curry leaves & tamarind into the mixer & make a fine powder. Add this to the coarsely ground Ellu mixture & add salt as per taste.
Run in the mixer for 1-2 rounds until it gets mixed well. The powder should have a slightly coarse texture. Do not grind it into a smooth powder
Store in an airtight jar & use as needed. It stays fresh for about 3-4 months
* I used Byadagi Chilies. You can replace half of the chilies with Kashmir Red Chilies
Chutney Pudi With Leftover Ellu Bella
Ingredients
- 2 cups Ellu Bella Mix
- 15 Dry Red Chilies *
- 1/2 tsp Turmeric powder
- 1/4 tsp Asafoetida/Hing
- 2 sprigs of curry leaves
- Salt as per taste
- A lemon sized ball of tamarind
- 2 tsp cooking oil
Instructions
- n a mixer grinder, coarsely grind the Ellu mixture & set aside. In a small pan, heat a tsp of oil. Add Asafoetida, curry leaves & turmeric powder. Next, Add the red chilies & roast on low flame for 3-4 minutes until it slightly changes colour. set aside to cool
- In the same pan, fry roast tamarind until it turns crisp. Add the red chilies, curry leaves & tamarind into the mixer & make a fine powder. Add this to the coarsely ground Ellu mixture & add salt as per taste.
- Run in the mixer for 1-2 rounds until it gets mixed well. The powder should have a slightly coarse texture. Do not grind it into a smooth powder
- Store in an airtight jar & use as needed. It stays fresh for about 3-4 months
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