Uchellu Pudi
All Foods • India
About Uchellu Pudi
Roasted niger-seed powder from North Karnataka — uchellu = niger seed in Kannada (Guizotia abyssinica). Niger seeds are dry-roasted with whole dry red chilies, garlic, and salt, then ground to a coarse fragrant podi. Eaten with jowar rotti, akki rotti, or stirred into hot rice with a teaspoon of ghee. Calorie-dense (~38% fat from the seeds themselves) but rich in protein, iron, and dietary fiber. Distinctive Hubli / Belagavi / Bagalkot specialty — no canonical Tamil equivalent.
How to Make Uchellu Pudi (Traditional & Healthy Version)
Uchellu Pudi, also known as 'Kadle Soppu Chutney Pudi' or 'Niger Seed Chutney Powder', is a cherished South Indian chutney powder from Karnataka, especially beloved in the North Karnataka region. This aromatic spice blend features the unique flavor of uchellu (niger seeds), blended with roasted dals, spices, and coconut. Its nutty, earthy taste perfectly complements traditional Indian meals like jowar bhakri, ragi rotti, or steamed rice. Uchellu Pudi is not just a delicious condiment but also a staple that graces everyday meals and festival feasts alike. Uchellu Pudi stands out for its versatility—sprinkle it over hot rice with a dollop of warm oil, or serve it alongside idli, dosa, or chapati for a wholesome touch. This recipe remains true to its roots, using simple, plant-based ingredients, and is a fantastic way to add protein, healthy fats, and flavor without excess calories. Whether enjoyed during the harvest festival of Sankranti or as part of a regular lunch, Uchellu Pudi is a must-have in every Indian kitchen. Its simplicity, flavor, and health benefits make it an ideal choice for calorie-conscious food lovers.
Ingredients(for 2 tablespoons (about 30g) per serving)
- 1/2 cup Uchellu (Niger seeds) (karale)
- 1/4 cup Roasted chana dal (putani)
- 1/4 cup Dry coconut (kopra, grated)
- 6 Red chillies (byadagi or guntur, adjust to taste)
- 10 Curry leaves (kadipatta, fresh)
- 1 tsp Tamarind (imli, seedless)
- 1 tsp Jaggery (gur, powdered) - optional
- to taste Salt
- 1 tsp Oil (preferably groundnut or coconut oil)
- 1/4 tsp Asafoetida (hing)
Instructions
- 1
Heat a heavy-bottomed pan or kadhai on medium flame. Dry roast the uchellu (niger seeds) until they start popping and release a nutty aroma. Keep stirring to avoid burning.
4 minutes
Roast on medium heat for even color and to enhance flavor.
- 2
Transfer the roasted uchellu to a plate. In the same pan, add a few drops of oil and roast red chillies until they turn crisp and aromatic.
3 minutes
Use byadagi chillies for vibrant color and less heat.
- 3
Add curry leaves to the pan and roast until they turn crisp. Set aside with the chillies.
1 minute
Ensure curry leaves are moisture-free to avoid splattering.
- 4
Now, dry roast the grated dry coconut on low heat till it turns light golden and aromatic. Keep stirring constantly.
3 minutes
Do not over-roast coconut, as it can turn bitter.
Why This Dish is Healthy
This traditional Uchellu Pudi recipe offers a balanced macronutrient profile, with 14g protein, 24g carbs, and 30g healthy fats per serving. It’s vegan, gluten-free, and made without unnecessary preservatives or artificial flavors. Using minimal oil and no refined sugar (only natural jaggery, which is optional), this chutney powder adds flavor and nutrition to meals without excess calories, making it ideal for healthy eating and weight management.
Uchellu Pudi is rich in plant-based protein, healthy fats, and dietary fiber thanks to niger seeds, chana dal, and coconut. Niger seeds are a great source of omega-3 fatty acids, magnesium, calcium, and antioxidants, which support heart and bone health. This chutney powder is low in simple carbs and contains micronutrients like iron, potassium, and B vitamins, making it a nutritious accompaniment to any Indian meal.
Pro Tips
- 💡Tip 1: Always roast ingredients separately for best flavor and texture.
- 💡Tip 2: Let all ingredients cool completely before grinding to prevent moisture.
- 💡Tip 3: For longer shelf life, avoid adding fresh coconut or any moisture-rich ingredients.
Storage & Serving
Store Uchellu Pudi in an airtight container in a cool, dry place. It stays fresh for up to 2 weeks at room temperature or up to a month in the refrigerator.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 24.0 g |
| Total Fat | 30.0 g |
| Fiber | 10.0 g |
