Togaribele chutney pudi is a traditional, aromatic spice powder made with toor dal, dried red chilies, curry leaves, and coconut. The roasted dal gives a nutty base, while tamarind adds tanginess, jaggery balances with mild sweetness, and red chilies bring the heat. This chutney pudi is versatile, flavorful, and a must-have in South Indian kitchens. It can be stored in an airtight container for weeks, making it a ready-to-use condiment for everyday meals.
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Ingredients:

• ½ cup togari bele / toor dal
• 20 dried red chilies (adjust to taste)
• Small key lime–sized tamarind
• Handful of curry leaves
• 1 ½ tsp coriander seeds
• 1 tsp jeera / cumin seeds
• ½ cup grated dried coconut
• ½ tbsp rock salt or salt to taste
• 1 tbsp jaggery

Method:

1. Roast curry leaves, als and chilies – In a pan, dry roast the curry leaves for few seconds and then add toor dal and roast for 3 minutes.
2. Then add dried red chilies and continue roasting until the dal turns golden brown. Add coriander seeds and jeera, roast briefly, and transfer everything to a plate.
3. Roast coconut – In the same pan, dry roast the grated dried coconut until slightly golden, then switch off the stove.
4. Grind spices – Once the roasted dal mixture cools, grind it coarsely with salt. Add tamarind and grind again.
5. Add the roasted coconut and jaggery, pulse a couple of times to mix.
6. Cool and store – Let it cool completely, then transfer to an airtight container.

Serving Suggestions:

1. Mix 2–3 teaspoons of chutney pudi with hot rice and a spoonful of ghee for a quick and satisfying meal.
2. Sprinkle over dosas, idlis, or uttapams for an extra burst of flavor.
3. Enjoy as a side dish with chapati or akki rotti.
4. Can also be mixed with curd to make a tangy dip.