Dry Lemon/ Lemon Peel Chutney Pudi(Powder)


The idea my Mom put into my head a few days ago was for a recipe I had never thought about actually. My Mother has a lot of interesting friends, she meets when she visits the neighboring temple every day. In one of my conversations with her, she said she made a new friend who gave her some “Orange Peel Chutney Pudi”. She could not stop talking about how wonderful it tasted. This Aunty is a specialist on recipes which have been forgotten. She gave my mother some old recipes like Lemon peel Chutney Powder, Tangerine peel Chutney powder, Coriander seed Chutney powder, Khus Khus or Gasagase Chutney powder, etc. I am really looking forward to meeting her and getting more interesting recipes from her.

I use Lemon zest and dried Iranian Lemons a lot. I love the refreshing taste and the flavor. Dried lemons make the best rasam, soups, spice powders, and the list could go on. They have a flavor that just the zest of a fresh lemon or the juice of a lemon cannot bring to a dish. I had never seen them in Bengaluru, while growing up, but I am sure they are available now. My Mother actually told me to use the zest of fresh lemons and roast them well in oil to get the flavor. I had the dry lemons at home, which was why I used them, but lemon zest is the second best thing.


The humble “Chutney Pudi” is one of my favorite condiments to eat with hot rice and ghee. I say “One” of my favorites, because I cannot decide what tastes better with hot rice, a good pickle, Menthyada hittu, thokku or just salt and ghee. I can just say everything tastes heavenly with Ghee.

The lemony kick given by the dry lemons to this Chutney Powder is simply nothing like any other you might have ever tasted. Its quite easy to make and I can assure you will become a favorite in your house, too.


  1. Urad Dal- 1/8 cup
  2. Channa Dal- 1/8 cup
  3. 1 dry omani lemon- Powdered
  4. Dry Copra/ Coconut( grated)- 1 1/2 cup
  5. Byadgi Chillies- About 10
  6. Jaggery- 1/2 tsp
  7. Asafetida- 1/8 tsp
  8. Salt to taste
  9. Curry leaves- 10
  10. Oil for tempering and roasting the ingredients
  11. Mustard seeds


Roast the Channa dal and Urad dal with a couple of drops of oil on a low flame, till they are golden and fragrant. Roast the Chillies and the coconut also on a low flame till the chillies lose moisture and the coconut just slightly starts turning color. The coconut needs to lose moisture, otherwise the oils become rancid and will ruin the powder in a short period of time.

Cool all the ingredients and powder them together with the Lemon powder and some asafetida. Add the salt and jaggery powder. Temper with some oil and the mustard seeds. Dry roast the Curry leaves and mix with the powder. Store in an Airtight container.

Dodamma’s Chutney Pudi Recipe


  1. Urad Dal- 1 paavu( Dry roasted)
  2. Channa Dal- 1 Paavu(Dry roasted)
  3. lemon size ball of Tamarind( Slightly toasted)
  4. 1 whole dry coconut grated( Slightly toasted)
  5. Salt
  6. Red Chilies- about 25( byadgi)( Roasted)
  7. Coriander and Curry leaves
  8. Very little Jaggery
  9. For Tempering- Oil, Asafoetida, mustard seeds


Make a course powder of all the ingredients. Make a tempering and add the coriander and curry leaves. Saute really well till they dry completely and add to the powder.

Godhi ChuTney PuDi/ Wheat ChuTney powder


Fairs and exhibitions are very common in Bangalore nowadays. Every one of these even has at least 1 store that sells various exotic homemade pickles, papads, many different types of chutney Pudis, ayurvedic food, soaps, oils, etc. Last time we were in Bangalore I got 4 types of rare Chutney pudis from a Khadi Exhibition of all places. All of them tasted so good, and did not last long in our pantry:-) So I decided to make a little of my own here. It turned out to be very successful, and tasted exactly like the original. This is the recipe for wheat chutney pudi.


1. Whole Wheat- 1 1/2 cups
2. Dry grated coconut(kobbari)- 1 cup
3. Whole red Chilies- 8
4. Curry leaves- 1 Sprig
5. Jaggery Powder- 1 Tbsp
6. Tamarind Powder( available in all Indian stores)- 1 Tsp
7. Salt- To taste
8. Asafetida- 1/4 Tsp


Dry roast the wheat in the microwave, by spreading it on a plate and microwaving on high for approximately 6 minutes. Stop the microwave every two minutes, mix the wheat, and microwave again, this helps roast the wheat evenly. Microwave the red chilies on high for approximately 3 minutes. Roast the dry coconut, curry leaves, asafetida for about a minute. Let all the ingredients cool to room temperature, and powder in a dry grinder separately in small batches, doing the coconut in the last batch, since coconut has oil.

Mix the powders together with the coconut powder, jaggery powder, salt and tamarind powder and sieve together one or twice, if necessary to mix well.

Tastes great with piping hot rice and ghee.