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
Step-by-step instructions
Step 1 · Heat a heavy-bottomed pan or kadhai on medium flame
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.
Step 2 · Transfer the roasted uchellu to a plate
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.
Step 3 · Add curry leaves to the pan and roast until they turn crisp
Add curry leaves to the pan and roast until they turn crisp. Set aside with the chillies.
Step 4 · Now
Now, dry roast the grated dry coconut on low heat till it turns light golden and aromatic. Keep stirring constantly.
Step 5 · Add roasted chana dal to the pan and warm it for a minute
Add roasted chana dal to the pan and warm it for a minute. Allow all roasted ingredients to cool completely.
Step 6 · In a mixer jar
In a mixer jar, combine all roasted ingredients, tamarind, jaggery, salt, and asafoetida. Grind to a coarse or fine powder as per preference.
Step 7 · Transfer the Uchellu Pudi to an airtight container
Transfer the Uchellu Pudi to an airtight container. Serve with hot rice, rotti, or idli, drizzled with a little oil.
Why this recipe 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.
A note on tradition
Uchellu Pudi is a treasured recipe from North Karnataka, often prepared in large batches and enjoyed throughout the year. It is especially popular during Sankranti and other harvest festivals, where it is served with traditional millet breads. This chutney powder reflects the resourcefulness and culinary heritage of Karnataka, using locally grown niger seeds and simple pantry staples to create a flavorful and nutritious accompaniment.