Pottukadalai is known as roasted gram dal commonly. In Tamil it is also called as Udacha kadalai. This is always present in South Indian house holds and one of the easily available healthy item for kids.
We use it in various chutney mainly or even in kurma, kuzhambu as thickening agent along the other ground items. Even we make snack and sweet with it. If I am not wrong it is also known as Dariya.
I used ginger, garlic and onion in this chutney. But if you want to make it satvik, you can omit these and use asafoetida powder while tempering.
The consistency is purely your choice. If you want watery go ahead and add some water or want to keep it thick, you can serve as getti chutney.
You can also skip the coconut and make pottukadalai chutney without coconut.
Roast all the items for longer shelf life. Especially if you are going to keep in the room temperature for long. Use spoon even while grinding and avoid using bare hands.
You can skip tamarind in this recipe. Add sauteed tomato, roasted red chilli in place of green chilli for variations.
Is video more your thing? Watch quick video here.
- Unlike peanut chutney though this is similar, this may not take much water like it, so add carefully.
- Never try to boil as it may turn the texture different.
- Also too hot tempering added on top can result in lumps.
Pottukadalai chutney recipe
Pottukadalai chutney recipe is an easy side dish for South Indian tiffin like paniyaram, bajji, bonda, vadai or even with breakfast like idli, dosa upma.
- 1 cup Pottukadalai udacha kadalai
- 2 tbsp Coconut grated
- 4 Green chilli
- 1 Garlic small flake
- ¼ tsp Ginger
- ¼ tsp Small onion
- ¼ tsp Tamarind
- Salt as needed
- 2 tsp Oil
- ½ tsp Mustard
- 1 tsp Urad dal
- 1 Sprig Curry leaves
First, heat a kadai with oil. Break and saute green chilli until it becomes pale. Drain from oil keep aside.
In the same oil you can temper and transfer to the serving bowl.
Place pottukadalai, coconut, chilli, garlic, ginger, onion, tamarind and salt in mixer. Powder it first.
Then add water and grind it wet.
Transfer to serving bowl, adjust water and mix well with tadka.
- You can skip tamarind in this recipe.
- Skip the coconut and make pottukadalai chutney without coconut.
1. First, heat a kadai with oil. Break and saute green chilli until it becomes pale. Drain from oil keep aside.
2. In the same oil you can temper and transfer to the serving bowl.
3. Then, place pottukadalai, coconut, chilli, garlic, ginger, onion, tamarind and salt in mixer. Powder it first.
4. Then add water and grind it wet.
5. Finally transfer to serving bowl, adjust water and mix well with tadka.
I enjoyed with hot, pillow soft idlis.