Rayalaseema Special Chitlam Podi
This Rayalseema Special Dry Powder made with roasted Bengal gram, Black gram, Red gram, Pepper and Red Chillies is very tasty and goes not only with Idli, Dosa but tastes just super with hot Rice and Ghee.
When you don't have the energy to cook, this powder comes to your rescue and can make the meal satisfactory. Needless to say, it is very useful for bachelors.
Chitlam Powder is mostly made in Rayalseema, Coastal Nellore and Prakasam Districts.This is a compulsory serve on all small Idli and Dosa carts.They don't serve Idli without this Chitlam Powder.
The powder is sprinkled over roasted red Dosas and it is also spread on hot Idlis along with Ghee which enhances the taste and you cannot resist eating more and more Idlis.
This Powder is made in different methods in different houses, with small variations. Some people add split Green gram and others use Horse gram. I have not used any of them.
Actually, this Chitlam Powder should have tender Tamarind leaves added to it.
This recipe has small changes .I will explain all of them in detail in the tips below. You can make changes as per your taste.
Chitlam Powder in other forms:
First way :
Many people use Garlic in this Powder but I have not used it as it may overshadow the fragrance of the mild pulses. If you like, you can roast 15-20 garlic cloves with skin for 30 seconds. Add it only after the powder is ground properly.
People of those communities who do not eat Onion and Garlic use Asafoetida and Jaggery in this Powder.You can use Garlic, Asafoetida or Jaggery as per your taste. Then you need not put Tamarind in it.
Third way :
Follow the same procedure but add tender Tamarind leaves slightly roasted and ground.
To make the powder taste better :
Roast all the Pulses one after the other slowly on a low flame till you get a good fragrance. Grind them only after they are completely cool.
Grind like this :
First of all, grind the Roasted Red Chillies and then grind the remaining Pulses.Then only the Chillies will be finely ground.
If the Chillies are more or less :
If the spice feels less, add some more roasted chilli powder to it and if it is too spicy add a teaspoon full of all the roasted Pulses, grind and add to the powder. Check Salt and add if required.
Rayalaseema Special Chitlam Podi - Recipe Video
Rayalaseema Special Chitlam Podi
- Prep Time 1 min
- Cook Time 15 mins
- Total Time 16 mins
- Servings 25
- 1/4 cup Black gram
- 1/4 cup Raw Bengal Gram
- 1/4 cup Red Gram
- Tamarind - Gooseberry sized
- 20 - 30 Red Chillies
- 1 tbsp Pepper
- 1 tbsp Cumin
- Salt - As per taste
- Garlic - Optional
- Asafoetida, Jaggery - Optional
- Fry all the three Pulses, one after the other slowly on a very low flame till you get a good aroma. Then only all the grams will be fried from inside. Spread the fried Grams on a plate and allow to cool completely .
- Fry the Red Chillies also on a low flame and keep for cooling on a separate plate.
Now fry Pepper and Cumin till the Cumin Seeds splutter. Add them into the fried Grams mixture.
- Fry Tamarind also for at least 30 seconds.
- Grind the Roasted Red Chillies, Salt and Tamarind into a fine powder.
Then add the roasted and Cooled Pulses, Pepper, Cumin into a fine powder.
- Add Garlic only if you like it. Add it after the powder is ground properly and stir it once again so that it mixes well into the powder.
- This powder remains fresh for at least two months if you store it in an airtight container.
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