Pottukadalai chutney a quick no cook chutney perfect to pair up with idli, pongal, dosa, oothapam etc.
Pottukadalai chutney recipe with step by step pictures and video. This is one of the easiest chutney recipes I have tried so far.
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. I always add little of this dal to coconut chutney.Except the tempering this chutney is a no cook chutney. 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 that I saw a while back.
Pottukadalai chutney recipe:
This is a quick to make chutney with simple ingredients available in the kitchen. To begin with add all the ingredients listed except for ‘to temper’, 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 do the tadka and add it. Mix it well. Serve with idli, dosa etc.
Variations:
- 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 and 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 sharmispassions@gmail.com. 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.
Pottukadalai chutney recipe
Ingredients
To grind:
- 1/2 cup pottukadalai (fried gram dal)
- 2 no small green chillies
- 4 small garlic pearls
- 1/2 inch ginger piece
- 1 tbsp coconut
- 1/4 tsp tamarind
- salt to taste
- water as needed
To temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal
- few curry leaves
Instructions
- To a mixer jar - add all the ingredients listed under 'to grind'.
- Add around 1/2 cup water to it.
- Grind it to a smooth paste.
- Rinse mixer jar with water and add to it.
- Mix it well. The consistency is a bit runny. Adjust according to your preference. Set aside.
- To a tadka pan - heat oil add the items listed under 'to temper' let it splutter.
- Next add this tadka to chutney.
- Mix well. Pottukadalai chutney ready!
- Serve with oothapam, idli, dosa!
Video
Notes
- 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 flavour.
Step by step method to make Pottukadalai chutney recipe:
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!
My tips while making Pottukadalai chutney recipe:
- 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 flavour.
Leave a Reply