Puli Chutney is a tangy, tasty chutney made by roasting coconut, tamarind & spices and blending it in a mixie. Puli Chutney is an excellent accompaniment for idli, dosa, utappam & variety rice and ideal for travel as it lasts long even with the addition of coconut. 
This puli chutney or travel chutney as we call it with soft uttapam / idli is our staple travel breakfast menu.Mostly when we plan our travel by road we start early morning so amma used to roast all the items nigth itself and refrigerate it, so morning when the idli is steaming, she would just grind the chutney and get ready for packing.This is one of most favorite chutney that I ask amma to make it often.The urad dal flavour along with the slight tanginess of tamarind is perfect to go with idli / utapam.I wanted to post it as I am going to post a travel menu idea with this chutney later today.
My cousin sis got me this cute blue serving dish and I coudlnt wait to start using it for my pictures.
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📖 Recipe
Puli Chutney | Travel Chutney
Ingredients
- 1/2 cup coconut
- 3 tbsp whole urad dal
- 1 dry red chilli
- 1 tsp mustard seeds
- 1 tsp tamarind
- salt to taste
- water as needed
Instructions
- Heat oil in a pan – add mustard seeds let it splutter then add urad dal and roast till golden.
- Then add coconut and start roasting.
- Roast till it becomes dry and slightly golden.
- When it starts to brown add red chilli and tamarind roast for 2mins and switch off.
- Transfer to a mixer add little water.
- Grind it to a coarse paste add required salt and water again and grind again to smooth chutney consistency.
- Serve Puli Chutney with idli, dosa or uttapam!
Notes
- Roast the dal just till golden.
- Do not add more tamarind.
- Roasting coconut is the key to increase more shelf life. Do not brown it too much the taste will change.
- Adding gingelly oil (nallennai) while tempering gives good flavour.
- You can add an extra red chilli if you prefer spicy chutney.
- Do not add more water, this chutney should be thickish ideal for travel.
- This chutney keeps well for at least 4-6 hrs in room temperature.
Puli Chutney Recipe Step by Step
- Heat oil in a pan – add mustard seeds let it splutter then add urad dal and roast till golden.
- Then add coconut and start roasting.Roast till it becomes dry and slightly golden.
- When it starts to brown add red chilli and tamarind roast for 2mins and switch off.Transfer to a mixer add little water.
- Grind it to a coarse paste add required salt and water again and grind again to smooth chutney consistency.
Serve hot with idli, dosa or uttapam
Expert Tips
- Roast the dal just till golden.
- Do not add more tamarind.
- Roasting coconut is the key to increase more shelf life.Do not brown it too much the taste will change.
- Adding gingelly oil(nallennai) while tempering gives good flavour.
- You can add an extra red chilli if you prefer spicy chutney.
- Do not add more water, this chutney should be thickish ideal for travel.
- This chutney keeps well for atleast 4-6 hrs in room temperature.
The Happie Friends Potpourricorner
Lovely and easy chutney 🙂
Amrin
My mom makes this at time, and its totally nostalgic to see this chutney here.. Thanks Sharmilee.. I stumbled upon your blog during my research on OTG. Love your space!
Amrin
Anlet Prince - AnnsLittleCorner
Simple and easy recipe… I always love your presentation…