Pottukadalai Chutney is one of the easiest chutney recipes I have tried so far. The chutney tastes just like the ones we get as side dish for bajji, bonda in roadsideshops and railway stations. I adapted this chutney recipe from a tv show that I saw a while back.
About Pottukadalai Chutney
Pottukadalai chutney, also known as roasted gram chutney or dalia chutney, is a popular South Indian side dish. It is made using roasted gram (pottukadalai or dalia), coconut, and spices. This chutney is served as an accompaniment to idli, dosa, oothapam, pongal etc. Pottukadalai chutney is nothing but roasted gram dal chutney but this recipe is very simple and quick to make. You can make this chutney if you are running out of time and need a chutney to be made in just few minutes. Fried gram dal or Pottukadalai as we call in tamil is used in many dishes. We use it for chutney, kurma, binding base for vadai, ladoo, thickening agent for kuzhambu varieties etc. This is a partial no cook chutney except for the tempering. To begin with add all the ingredients listed under ‘to grind’, add little water and grind it a smooth paste. Adjust water after grinding, rinse the grind with water and add it. This chutney is slightly runny when compared to other chutneys. Finally prepare the tadka, add and mix it well. Serve with idli, dosa etc.
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Pottukadalai Chutney Video
Pottukadalai Chutney Ingredients
Fried gram dal – Make sure your roasted gram dal is fresh as it forms the base of the chutney. Coconut – Fresh coconut is recommended for this recipe though we can use desiccated coconut. Spices – Tamarind, green chilies, ginger and garlic are used here. Tempering – A basic tempering is done with oil, mustard seeds, urad dal and curry leaves.
How to make Pottukadalai Chutney Step by Step
1.To a mixer jar – add all the ingredients listed under ‘to grind’. 2.Add around 1/2 cup water to it. 3.Grind it to a smooth paste. 4.Rinse mixer jar with water and add to it. 5.Mix it well. The consistency is a bit runny. Adjust according to your preference. Set aside. 6.To a tadka pan – heat oil add the items listed under ‘to temper’ let it splutter. 7.Next add this tadka to chutney. 8.Mix well. Pottukadalai chutney ready! Serve with oothapam, idli, dosa!
Expert Tips
Adjust consistency of chutney according to your preference. Add 2 more green chillies if you prefer a very spicy chutney. While tempering add a pinch of hing if you like the flavor. I used green chillies, you can replace with red chillies too. If you don’t like ginger flavour, skip it. You can add 2 pearls of small onion too. This chutney is meant to be slightly runny but if you prefer you can make it a bit thick too as per your preference.
Serving & Storage
This chutney goes well with idli, dosa, pongal, paniyaram, oothapam, bajji, bonda etc. This chutney keeps well for a day in room temperature and 2-3 days in fridge. As it has coconut I wouldn’t recommend storing for a longer time. If you have any more questions about this pottukadalai chutney recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this pottukadalai chutney recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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