Pottukadalai Chutney is one of the easy and quick chutney made with roasted gram dal but can be made without adding coconut. This goes very well with Idli, Dosa and even snacks items like Vada, Soda and Bajji.
Pottukadalai Chutney, a very easy to make chutney with roasted gram dal. Usually we use roasted gram dal and coconut and make yummy coconut chutney. But often we are looking for chutney varieties without coconut. In this recipe we are not adding coconut. It is just roasted gram dal along with garlic, chili, salt and tamarind. This chutney goes well with not just idli/dosa but also as an accompaniment to the snacks like Bajji, Bonda and Vada.
Variations that we can do in making Pottukadalai Chutney
Adding Coconut – In this recipe I didn’t add coconut. If you like coconut flavor, then you can add 1 or 2 tbsp of coconut while grinding
Ginger, Garlic and Onion – You can add all these based on your liking. For no-onion/no garlic version, you can skip all of these and just add asafoetida while tempering.
Green Chili – Instead of Red Chili you can add Green chili which gives nice flavor and taste.
Consistency – Adjust the chutney consistency by adding Water to your liking.
Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes.
Neer Chutney is a popular chutney in canteens and small restaurants. A diluted chutney made with roasted gram, green chili, ginger, garlic and very little coconut that is served with idli/dosa.
Pottukadalai Chutney without Coconut | Roasted Gram Dal Chutney
Course: Accompaniment, Chutney
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
1 Mixer Grinder
1 Heavy Bottomed Pan
Cook Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 4people
Calories: 30kcal
Author: Sowmya Venkatachalam
Pottukadalai Chutney is one of the easy and quick chutney made with roasted gram dal but can be made without adding coconut. This goes very well with Idli, Dosa and even snacks items like Vada, Soda and Bajji.
Take all the grinding ingredients (roasted gram dal, garlic cloves, pinch of tamarind, red chili and salt) in the mixer
Without adding water grind the ingredients to powder
Now open the mixer and add ½ cup of water. Grind the mixture to a smooth paste.
Take the ground chutney in a bowl. Adjust the required consistency of the chutney by adding more water and mix well using spoon.
Tempering
Heat oil in a pan. Once the oil is hot add mustard seeds and allow it to sputter. Then add split urad dal and few curry leaves. Give a good mix. Switch off the flame.
Add this tempering to the chutney and stir well.
Relish this delicious Pottukadalai chutney with Idli/Dosa!
Notes
Variations
Adding Coconut – In this recipe I didn’t add coconut. If you like coconut flavor, then you can add 1 or 2 tbsp of coconut while grinding
Ginger, Garlic and Onion – You can add all these based on your liking. For no-onion/no garlic version, you can skip all of these and just add asafoetida while tempering.
Green Chili – Instead of Red Chili you can add Green chili which gives nice flavor and taste.
Consistency – Adjust the chutney consistency by adding Water to your liking.
Nutritional Info
Nutrition Facts
Pottukadalai Chutney without Coconut | Roasted Gram Dal Chutney
Amount Per Serving (1 tbsp)
Calories 30Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 1.4g9%
Sodium 74mg3%
Potassium 56mg2%
Carbohydrates 2.5g1%
Fiber 0.8g3%
Sugar 0.9g1%
Protein 0.6g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe with Step by Step Pictures
Take all the grinding ingredients (roasted gram dal, garlic cloves, pinch of tamarind, red chili and salt) in the mixer
Without adding water grind the ingredients to powder
Now open the mixer and add ½ cup of water. Grind the mixture to a smooth paste.
Take the ground chutney in a bowl. Adjust the required consistency of the chutney by adding more water and mix well using spoon.
Heat oil in a pan. Once the oil is hot add mustard seeds and allow it to sputter. Then add split urad dal and few curry leaves. Give a good mix. Switch off the flame.
Add this tempering to the chutney and stir well.
Relish this delicious Pottukadalai chutney with Idli/Dosa!
POTTUKADALAI CHUTNEY WITHOUT COCONUT | ROASTED GRAM DAL CHUTNEY
