Gurellu chutney pudi (niger seed chutney powder)
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A dry, nutty chutney powder of roasted niger seeds, garlic and chilli, eaten with jolada rotti in north Karnataka.
Region: North KarnatakaOccasion: Everyday meals; packed for journeysTime: 20 minServes: About 1 cupVegan
Ingredients
- 1 cup niger seeds (gurellu / huchellu)
- 2 tbsp red chilli powder or 8 dried chillies
- 6 garlic cloves
- 1 tsp cumin seeds
- A small piece of tamarind (optional)
- 1 tsp salt
Method
- Dry-roast the niger seeds on low heat, stirring, until they crackle and smell nutty. Cool.
- Roast the dried chillies (if using) and cumin briefly.
- Pound or grind everything with garlic, tamarind and salt into a coarse powder. Do not over-grind or it turns oily.
- Store in an airtight jar for up to two weeks.
- Serve with jolada rotti, mixed with a spoon of curd, oil or ghee.
History
Niger seed is an oilseed grown in the dry uplands of the Deccan. North Karnataka homes make several chutney powders from peanuts, flaxseed and niger seed to eat with rotti.
Significance
Chutney powders keep for days without a fridge and give flavour and protein to the simple rotti meal of farming families.