Or MaharashtrianPeanut & Chilly-Garlic Chutney Powder. On occasion, I have also tossed it with boiled and cooled noodles+steamed veggies for a desi version of peanut noodles
Danyacha koot / roasted ground nut powder is the basic and must element in any of the Maharashtrian dish, you will find it in every house of Maharashtra
Everyday dishes in Maharashtrian cuisine primarily include Bhakri or flat breads made out of millet, Bhaajis or vegetable dishes infused with the special spice Goda Masala, indigenous to this region, Amti or sweet and sour lentil curry which is infused with tamarind and jaggery, giving the perfect tangy and sweet taste, Varan or lentil curry, koshimbir or raw salads mixed with yogurt and topped with ground roasted peanuts
So today for all of you , i am sharing " Uchellu or Gurellu Chutney Pudi / Karale or Khurasni Chutney powder / Niger Seeds powder " - one of a family of dry chutneys that are very popular in North Karnataka and Maharashtrian homes
More of my favourite recipes from Maharashtra-> Paav Bhaaji | Usal- Sprouted matki dal | Kanda Poha | Shengdana chatni (peanuts & garlic dry chutney) | Puran Poli | Kopra amba pak (coconut mango fudge)
Thecha or kharda or green chillies chutney is an authentic Maharashtrian recipe. Some people make it with onion, peanuts, coconut, some people just make it with chilly and raw garlic
To keep this collection of Maharashtrian food all in one place, I am doing a recap of this series. Lahsun Ki Chutney - Garlic Chutney - Day 12. Shendanyachi Amti / Peanut Gravy - Day 19. Teekhat Chutney ~ Mint Coriander Chutney - Day 20
You can make shengdanyachi chutney, puran poli, aamti, barfi or simple danyachi koot to mix with the Maharashtrian bhaajis, salads, kanda pohe, sabudana khichdi etc
I have used peanuts into the recipe but that’s totally optional and you may skip the same. Garnish with fresh coriander leaves and serve with some chutney, raita or on its own
