Two-in-one Protein Rich Spicy Powder

Spicy powders are used a lot in Indian cuisine to enhance the taste of the dish,sometimes in curries, sambhar, rasam or for dosas, idlis, chaats or just like that to mix in hot plain rice with ghee. This powder recipe is two in one because it can be used as a dry powder as well as an instant chutney by reconstituting the powder with curds and water. This powder is loaded with proteins because of peanuts,roasted gram dhal, so, it is good for kids and has to be stored in the refrigerator for longer shelf life. The biggest advantage is for working people who have no time to make a fresh chutney everyday.The instant chutney is as good as the fresh chutney.

Try it! Makes two cups.

Ingredients	Quantity
Roasted Peanuts (with or without skin)	1 cup
Roasted Gram Dhal	¾ cup
Roasted Shredded Dry Coconut(optional)	½ cup
Chopped Coriander Leaves (Cilantro)	¾ cup
Chopped Green Chillies	¼ cup
Chopped Garlic (optional)	1 tbsp
Cumin Seeds (Jeera)	1 tbsp
Oil	1 tbsp
Salt	to taste

Method

1. Take a pan and add oil and heat it.Add the cumin seeds and fry.Then add the chopped coriander leaves, green chillies and chopped garlic and fry till the leaves wilt and are fried. Cool it.


2. The following steps are important and have to be followed carefully.


3. First powder the peanuts and gram dhal with coconut coarsely and keep it aside.


4. Then grind the coriander fried mixture separately.


5. Take a bowl and add the powdered peanut mixture ,coriander leaf mixture and salt and mix thoroughly .By grinding all the ingredients separately and mixing them , the final product will be powdery and not wet in consistency.If all the ingredients are blended together, then it will not remain a powder but it be wet and will be semisolid.


6. Store this powder in a jar in the refrigerator for further use.


7. This can be used in the powder form or as chutney. To make the chutney,take about three tablespoons of the powder in a small dish and add about half a cup of beaten curd and a tablespoon of water and mix it well with a spoon to a chutney consistency. If more salt is required it can be added and it can be garnished with a mustard seed tempering.