Thengai pottukadalai chutney / Coconut and roasted gram chutney

Colombo is the world’s only city that has been designated a UNESCO World Heritage Site for its unique history and cultural significance. In the city you will find many Sri Lankan chutneys and pastes that are prepared by mixing freshly crushed herbs, spices, and coconut with a large bunch of roasted gram (thoranai in Tamil) and grated coconut.

Thengai pottukadalai chutney (also called tomato chutney ) is a very popular chutney in south India. It is usually prepared by chopping onions, crushing roasted gram (also called sev) , and adding roasted coconut and tamarind with salt. The roasted gram is very nutritious and tastes great with both spicy and non-spicy chutneys.

This is one of the most popular recipes in Tamilnadu. This is also one of my favorite chutney recipes. I make this chutney whenever I have leftover roasted gram or when I get a coconut. I have posted a step by step guide on how to make this chutney in a post entitled HENGALI POTTUKADALAI.

South Indian chutney with coconut and roasted gram is eaten with idli, dosa, or any other south Indian breakfast/snack. Roasted chanadal, split gram, putanae/putanalu in Telugu, and pottukadalai in Tamil are all names for roasted gram. This fast and simple coconut and roasted gram chutney (thengai pottukadalai chutney) is popular in south India. I used freshly grated coconut, which complements the roasted gram nicely.

Time to prepare: 5 minutes

Time to cook: 7 minutes

South Indian cuisine

Serves: 2

Medium spiciness


    • 1/4 cup shredded fresh coconut
    • 1/3 cup roasted gram (split gram)
    • 2 green chillies
    • 2 dry chillies
    • 1 garlic clove (large)
    • 100 ml water


  • 2 tsp. oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon divided urad dal
  • 2 dried chilies (broken)
  • 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.
  • Fresh coconut may also be used if it is chopped into bits and ground.


There are so many chutneys to cook and eat but one thing has made them a common sight in almost every home and its the coconut chutney. This versatile chutney literally takes many forms and can be used as a dip, a filling for sandwiches, a sweet garnish or even used as a spread for bread or toast!. Read more about pottukadalai chutney hebbars kitchen and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.