Wednesday, January 27, 2010

Pottukadala Chutney

Like a peanut butter and jelly sandwich is a match made in food's heaven, idli and chutney is the duo from our side of the world. With the growing popularity of chutneys and diversity in ingredients, here's one more to add to the collection.

Grated Coconut: 1/2 cup
Green chillies: 1-2
Ginger(chopped): 1/2 teaspoon
Garlic (optional): 1/2 teaspoon
Pottukadalai / Roasted Bengal gram: 1/2 tablespoon
Peanuts: 2 teaspoons
Tamarind pulp: a pinch
Coriander leaves: 2-3 leaves
Water to grind
Salt to taste

Mustard seeds
Curry leaves
A few dried red chillies

Grind all the ingredients to a fine paste. For seasoning, heat some oil and splutter mustard seeds. Add the dried red chillies and curry leaves. Mix well into the chutney and serve with dosas or Idlis.


  1. i love this chutney...nice combo with idly and dosa!!

  2. I too luv this chutney..Perfect combination with dosa..

  3. Delicious chutney....its been ages I had them, thanks for sharing the recipe:)

  4. Wow your version of chutney looks very yummy too. I have never used garlic in coconut chutney

  5. Have you tried brinjal,tomato,onion,corainder chutney .. awesome..

    In fact I make chutneys with all veggies ... cabbage,"peerkangai","chow chow ... tastes yumm

  6. what is pottuldalai? any other hindi etc ...please...

  7. @Anonymous pottukadalai is also know as Roasted Bengal gram or roasted channa or chutney dal....


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