Pottukadalai Chutney, a delicious chutney made from roasted gram dal & coconut. It's one of the easiest chutney that can be made in a mins and tastes good with almost all south indian breakfast/tiffin items like idli, dosa, upma, paniyaram and so on. In our home , we used to call this chutney as "Thanni Chutney", in tamil "Thanni" means "Water", in this context it means "Watery", basically this chutney is not thick as many other chutneys so got its name as "Thanni Chutney".
For this chutney, the proportion of coconut and roasted gram dal is really personal preference, i prefer to add equal quantity of both, but some like more roasted gram dal, other may like more coconut in this chutneys, so adjust it as per your taste. If you're a beginner or making this chutney for first time, i would recommend to add equal amount of coconut and roasted gram dal. Now let's check out how to make this super easy chutney.
Pottukadalai Chutney | Roasted Gram Dal Chutney
Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Pottukadalai/ roasted gram dal - 1/2 cup
Green chili - 2
Garlic clove -1
Coconut - 1/2 cup
Water - as needed
Salt - to taste
Tamarind - a few piece
To Temper
Sesame oil - 1/2 tsp
Mustard/Urad dal - 1/4 tsp
Pearl onion(finely chopped) - 1
Curry leaves - few
* For beginners, see the notes section at the end.
Pottukadalai/ roasted gram dal - 1/2 cup
Green chili - 2
Garlic clove -1
Coconut - 1/2 cup
Water - as needed
Salt - to taste
Tamarind - a few piece
To Temper
Sesame oil - 1/2 tsp
Mustard/Urad dal - 1/4 tsp
Pearl onion(finely chopped) - 1
Curry leaves - few
* For beginners, see the notes section at the end.
Related : How to make beetroot chutney
Procedure
Notes:
In a mixie jar, add coconut, green chili and garlic.
Simple and tasty Pottukadalai Chutney is ready.Serve it with idli, dosa or paniyaram. For more breakfast item, check out hereNext add tamarind and grind them all into coarse mixture. Next add the pottukadalai & salt.
Again grind them into coarse mixture. Next add the water and grind it as fine paste.
Heat the pan with oil and temper the ingredients listed under "To Temper".
Let the onions become translucent and then keep the flame in low and add 1/2 cup of water.
Add the chutney into it and mix it well. Let the chutney be in heat for a min in low flame and then transfer into serving bowl.
- The pottukadalai makes the chutney stick into the bottom of the hot pan, that's the reason, after tempering, the water is added into the pan before adding the chutney.
- Don't let the chutney to boil, it becomes thick and look like porridge(unless that's what you're looking for)
- I prefer my chutney to be watery , so just keep it in the flame under one min until the chutney is slightly warm.
- More time on the heat makes the chutney thick which i don't like it.
- Sesame oil for tempering give nice flavor to the chutney.
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