Name: Dry Chutney Powder Recipe (Molaga Podi) | Show Me The Curry
Uploaded: 2020-03-25T08:30:28.000Z
Duration: 7 min 22 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today we're gonna show you how to make Walcott quarry, which is basically the dry.

Check me on the dry powder that you eat along with those eyes and it was mine.

It leads, and you just put like you put the powder.

You put a little bit of oil, mix the two and just have it inside.

And usually you can get him ready made in a packet at the Indian grocery store.

This is such a simple recipe, and it's quick, and you can make small batches out of time and have fresh chutney powder whenever you need it.

And I think the most important things that you can make it to taste the way you exactly exactly.

So we have a heavy bottom pan right here.

It's important to use a heavy bottom pan because we're gonna be dry roasting a lot of these things, and you don't want a quick cook.

They have to be slowly on a slow flame roasted toe where they don't burn and you're constantly stirring them.

So we're gonna be using some dolls of, you know, a very important thing to make sure about that clean, I just sift through them, make sure there's no stones.

And then because, uh, you know, sometimes that are there in each of the beast, right?

We have 1/4 cup of Jenna Belle, and we have two teaspoons of Mundell.

Now, I'm gonna take this back to the stove and again, Like I said, low flame constantly stirring, and we're gonna dry.

Roast this until we get a little bit of color on these bills.

Care dolls have been cooking for about eight or nine minutes, and you can see the order, though, has turned light, pinkish color and the rest of the dolls also look roasted.

So we're gonna turn off the stove and take this out into another plate, and we're gonna keep it aside and let it cool down.

The next thing, we're gonna roast snow on the same skillet again.

You want a heavy bottom one you're gonna add in two teaspoons off whole coriander seeds and dry wretchedly again, This is to taste.

We're just gonna remove the little stalks, the stems, and it'll depend also on the variety of chilies that you have.

Ours are medium spicy, but we've had some that are super spicy, so you couldn't use 10 of them.

And in that instance, he knows it just kind of keep an eye on what you have and use it accordingly.

And if they're large, you can just break them me further down that way, just cook a little faster and we're gonna add two sprigs of fresh curry leaves and they've been washed and wiped.

Go on back to the stone once again, back to the stone again on a very low flame and stir constantly.

Make sure nothing burns on the current curry Leads actually need to dehydrate.

Since I've been cooking for about 3 to 4 minutes and you take a leaf and it crumbles like that crispy, you know it's ready to go take it off again.

We're gonna do the same thing that transferred into the same bowl and allow to cool and again in the same bed had two tablespoons off dry coconut, shredded coconut, 1/4 teaspoon off king or, as Rita has, is going back on the stove.

But this time it's gonna be like fast because that dry coconut is already dry.

There's no moisture in there, so it's just gonna be just a quick toss here and there, and we're gonna be taking back.

And just a few seconds later, you'll notice a coconut browning a bit way immediately, turn off the stove and remove it on again quickly into the same time.

It's not gonna wait for it to cool down completely before we go on to the next step.

So a mixture is completely cooled down to the touch.

And we have, ah, small spice grinder here, that is.

It lets us grind anything dry toe like a fine pounder powder or however texture.

We're gonna add a few other things you're gonna have to teaspoons off, push me merge our big image.

And this one is really for color because the dry wretch Elise, they didn't have a lot of red color, but yours have got great color.

You may not need this or mainly less or more in the half teaspoon of salt.

But again, depending on your days, you may need to up a little bit more if needed.

Now that provides a little bit of tartness to this recipe.

Um, I know originally, you know you're back in India, you can use dry tamarind if you have it.

But here, unfortunately, we only get the wet tamarin.

So this is gonna add the same kind of tartness to the recipe, and we're gonna grind it to the coarseness that we want.

Now, this jesting matter comes in a variety of different textures.

So depending on how you like it, I know some people like it a little bit on the crunchy side where you could actually see the little small grains.

So up to you, how much you're going to look at that Looks fantastic.

We've actually chosen to make a fine body.

Kids always being kids way do so much for the kids, hopefully will be appreciated someday.

So alone you have to do is put it in a dry jar and you don't need to refrigerate it.

You can keep it in your cabinets and use it whenever needed.

So all you have to do is just take a little bit of because spoonful, When are we having it?

Liza Rosa and put in a paid Or you could make a big batch.

It takes your least a completely different level.

I know some people call it gunpowder on, and there's a reason for that because it's just like, Boom, it's explosion of flavor.

Yeah, very easy to do it home, so you will have to go and buy it out next time.

So enjoy this dry chip me powder with your Italy's next time you make them and join us again for another episode of Show Me the curry dot com.

 I'm still trying to teach me Oh, hold up Very. 