Easy No Coconut Fried Gram Chutney – Pottukadalai Chutney recipe with step-wise pictures. Easiest, quickest side dish for idli or dosa or other breakfast recipes.
I have an easy Chutney recipe to share today. I made Pottukadalai Chutney without coconut over the weekend and I just couldn’t wait to share it here. Having grown up in a household that used coconut fairly everyday and Coconut Chutney, Peanut Chutney made every other day, I grew really bored of it for a few years. I remember arguing with Amma that I wouldn’t touch the white coconut chutney and what a sweet soul she is that she would make something different just for me. Of course, I realized my mistake the minute I moved out of our home. I craved for the very things I didn’t like and requested amma to make it for me whenever I went home. Blame it on age or maturity, I don’t complain about food anymore, use all types of vegetables and eat everything that is put on my plate. Anyway, I digress.
Back to the recipe of Fried Gram Chutney without coconut. It so happened that I was out of fresh coconut, having made the Coconut Chutney using desiccated coconut before, I wanted to try something different. I stumbled upon this on Youtube and there were many different versions of it. I was tempted to give it a try right away and it was absolutely delicious. Even my coconut loving dad couldn’t make out the difference and enjoyed it with hot crisp dosa.
As onions and green chillies are roasted in oil, before being made into chutney – there is a mild sweetness to the chutney. The spiciness of the green chillies hit you a moment later, making it a really great eating experience. It is possible to make the same chutney with roasted peanuts in the place of fried gram/pottukadalai. Growing up, I have tasted chutneys without coconut but they are made with dried red chillies or with chana dal and not with fried gram. In all ways, this Pottukadalai Chutney is unique and tastes great! It goes well with idli, dosa or even poori/roti.
Checkout Other Chutney Recipes!
How to make kadalai Chutney | Fried Gram Chutney without Coconut –
Pottukadalai Chutney | Fried Gram Chutney without Coconut
- Small Fry Pan
Measurements1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Chutney -
- 2 Medium Onions Chopped
- 2-3 Green Chillies
- 3-4 Garlic Cloves
- 1/4 cup Fried Gram/Pottukadalai
- Tamarind Marble Sized Ball
- Salt as needed
- Water as needed
For Tempering –
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- Large Pinch of Asafoetida
- Fresh Curry Leaves
- In a pan, heat oil. Add chopped onions and green chillies along with garlic cloves.
- Fry on medium heat until onions are translucent and chillies are blistered.
- As the mixture cools, add it to a blender with fried gram, marble sized ball of tamarind and salt as needed.
- Grind into a smooth chutney with water added as needed. Remove onto a bowl.
- Meanwhile make tempering in 1 tsp oil by adding mustard seeds, cumin seeds. As they splutter, add asafoetida and fresh curry leaves.
- Add the tempering on chutney. Serve with idli or dosa.
Detailed step-wise picture recipe of making Pottu kadalai Chutney | Fried Gram Chutney without Coconut –
In a pan, heat oil. Add chopped onions and green chillies along with garlic cloves.
Fry on medium heat until onions are translucent and chillies are blistered.
As the mixture cools, add it to a blender with fried gram, marble sized ball of tamarind and salt as needed.
Grind into a smooth chutney with water added as needed. Remove onto a bowl.
Meanwhile make tempering in 1 tsp oil by adding mustard seeds, cumin seeds. As they splutter, add asafoetida and fresh curry leaves.
Add the tempering on chutney.
Serve with idli or dosa.
Checkout Other Breakfast Recipes!
- Adjust the number of green chillies depending on the spiciness preferred.
- This chutney can be made both thick as well as runny, adjust water quantity accordingly.
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