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.
How to make kadalai Chutney | Fried Gram Chutney without Coconut –
Pottukadalai Chutney | Fried Gram Chutney without Coconut
Equipment
- Blender
- Small Fry Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
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
Instructions
- 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.
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.
These are simple and fast to prepare and everyone enjoyed them!Thank you so much for sharing with us.