Pottukadalai / Split roasted gram / roasted channa / Split roasted Chickpeas can be used in a variety of chutney preparations. Here is a recipe using it with onion, tomato and coconut.| Ingredients-1 | for roasting and grinding |
|---|---|
| 1/4 cup | Split roasted gram/pottukadalai |
| 1/4 cup (chopped) | Onion |
| 1/4 cup (chopped) | Tomato |
| 1 clove | Garlic |
| 6 (long) | Dry Red chilli |
| 1/2 cup | Fresh grated coconut |
| 5 | Curry leaves |
| 1 Marble Sz | Tamarind |
| 1 pinch | Asafoetida powder |
| 3 teaspoons | Oil |
| 1/2 teaspoon | Salt (or to taste) |
| 1/4 cup | Water |
| Ingredients-2 | for tempering |
|---|---|
| 2 teaspoons | Oil |
| 1/4 teaspoon | Mustard |
| 1/4 teaspoon | Split black gram |
| 1 | Dry red chilli |
| 6 | Curry leaves |
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Lets see how to make this Pottukadalai Chutney….
- Heat oil from table-1, fry onions, dry red chillies and garlic for few minutes.
- Then add chopped tomatoes and cook until they turn tender.
- Add the split roasted gram and coconut; toss for few seconds.
- Let this cool completely.
- Grind this mixture along with curry leaves (table-1), tamarind, asafoetida, salt and water to a thick consistency.
- Now heat oil from (table-2) splutter mustard, split black gram, dry red chilli and curry leaves. Add this seasoning to the chutney and mix.
- Serve it as a side for Idli Dosai!
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Notes
- Serves 3 to 4
- You may use green chillies in the place of red chilli
- Garlic can be more if you like garlicy flavor… make sure you fry them really well to get rid of the raw smell.
Comments
4 responses to “Pottukadalai Chutney”
Hi..tried this chutney today..too gud…
Thanks for the recipie.. thanks Mullai… good organization of the web site too
Hi Viji,
How did it turn out?
Hi,
Can anyone tell me how to store chutneys and re-use them? can we microwave chutneys? b’coz when i tried doing it, it became hard.
Thanks for sharing such good recipe madam.