Pottukadalai chutney / Roasted gram chutney
This is a simple and aromatic recipe for roasted gram. It can be served as a side dish with any dish or as a chutney, especially in Tamil food. Aromatic Roasted Gram Ingredients: 1 cup roasted gram 2 green chillies, cut into 2 inch pieces 5-6 curry leaves 2.5 tsp jaggery (or jaggery candy) 2 tbsp coconut oil 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp fenugreek seeds 1/2 tsp turmeric powder Pour coconut oil in a wok. Add mustard seeds, when they start to splutter add chopped chillies. Add the curry leaves, a little jaggery, and fenugreek seeds. The gram chut
A Pottukadalai chutney is a pickled green gram (or black gram) chutney flavored with tamarind. A delicious, healthy and low cal chutney. A tangy and spicy pickle. It is a healthy and delicious side dish for a meat or vegetarian meal. Pottukadalai is a Tamil word meaning “a little sour”.
“Pottukadalai” or “Potukadalai” is a type of chutney made from roasted gram and spices. This chutney is made in South Indian households, especially during holidays. This is a unique, highly nutritious delicacy that can be relished with any curry or sandwich.
Pottukadalai, or roasted gram chutney, is a basic and uncomplicated chutney from South India. Roasted chanadal, split gram, putanae/putanalu in Telugu, and pottukadalai in Tamil are all names for roasted gram. At home, we call roasted chana dal putanae, and whenever I ask my mother which chutney to make, she always replies putanae ki chutney. It may be prepared using fresh coconut, dried coconut, or dry chilies. This chutney takes just a few minutes to prepare and can therefore be prepared at any time and for any reason.
Time to prepare: 5 minutes
Time to cook: 7 minutes
South Indian cuisine
- 1/4 cup pottukadalai/roasted gram/putanae
- 1 garlic clove (large)
- 3/4 teaspoon tamarind paste (concentrated)
- 120 mL or more of water
- 3 dried red chilies
- a pinch of salt (to taste)
- 2 tsp. oil
- 1/4 teaspoon mustard seeds
- 2 dried chilies (broken)
- 1/4 teaspoon divided urad dal
- 7 curry leaves
- In a mixer, combine all of the ingredients and grind to a fine paste. As needed, add water to get the desired consistency. Place the mixture in a serving dish.
- Oil should be heated in a small pot. When the pan is heated, add all of the ingredients one by one and wait for it to crackle and sputter.
- Switch off the heat when the curry leaves are crispy and pour the tadka over the chutney.
- Serve with idli, dosa, or any other south Indian breakfast/snack after mixing the tadka with the chutney.
- You may use dried tamarind instead of tamarind paste. Soak the tamarind in warm water for a few minutes, then remove the seeds and place it in the mixer with the remaining ingredients to ground.
Roasted gram chutney is a simple, tangy condiment that goes well with idlis, dosas, and a range of other South Indian dishes. It’s a staple condiment in the south, made by roasting grated raw banana and sambar rice together in a pan until the rice is browned and fragrant. It’s a natural accompaniment for chicken, mutton, fish, and vegetables. I’m sure if you’re familiar with Pottukadalai chutney, you’ll know how delicious it is.. Read more about pottukadalai chutney padhuskitchen and let us know what you think.