Uchhellu Niger seeds chutney powder/huchhell/gurellu

About Sastrys Kitchen

Sastrys Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of SouthIndia mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these food may be what any SouthAsian may relish .It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to there threshold, preference and health conditions.

With that out of the way, today we will see how to prepare

Uchhellu(Niger seeds) chutney powder

Ingredients
Uchhellu(Niger seeds) – 1 cup
Groundnut seeds – half a cup
asafetida – 1 teaspoon
Tamrind – lemon sized
Jaggery powder – 1 teaspoon
Dried Grated Coconut – 1 cup
Mustard – 1 yeaspoon
Oil – 1 teaspoon
Dry red Chillies – 20-25
Salt – to taste

Procedure:
Dry roast Uchellu(Niger Seeds):
Take a kadai and put the seeds and roast it.Once it starts spluttering, its done. Cool it
Dry Groundnuts for a while, till they turn the color. Cool it

Pour oil into the kadai.
Add Mustard, asafateda, red chiilies, tamrind. Roast till tamrind gets sofy.
Once chillies are puffed, allow to cool.

Add all ingredients into a mixe jar and blend to a coarse powder

Add gratted coconut, jaggery powdre, salt to taste.

Blend it to a fine powder.

Store it in a air tight container.

Goes good with Roti, Chapaati and Rice

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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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