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.
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