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 tablespoon 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.
You may also want to try:
- Mint, Coriander Leaves and curry leaves chutney is a delicious restaurant style South Indian Green Chutney usually served with Idli/dosa/Utappam etc.
- 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.
Recipe Card to make Pottukadalai Chutney
Pottukadalai Chutney without Coconut | Roasted Gram Dal Chutney
Equipments Needed
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
Servings: 4 people
Calories: 30kcal
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.
Print Recipe
Ingredients
For Grinding
- ½ cup Roasted Gram Dal (Pottukadalai / Dhaliya)
- 2 nos Garlic cloves optional
- 1 pinch Tamarind small gooseberry size
- 4 nos Kashmiri Red Chili or 1 Red Chili
- ½ teaspoon Salt adjust to your taste
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
Grinding
- 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 tablespoon 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 30
Calories 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!
