Pottukadalai chutney / Udacha kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc.

Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

Pottukadalai chutney recipe for idli, dosa

Pottukadalai chutney recipe for idli,dosa

Easy pottukadalai chutney without coconut – Side dsih for idli, dosa

Cuisine:
Tamilnadu

Category:
Chutney

Serves: 3

Prep time:
5 Minutes

Cook time:
10 Minutes

Total time:
15 Minutes

INGREDIENTS

1 cup = 250ml

Pottukadalai / Roasted gram dal – 1/2 cup
Red chilli – 3 to 4
Garlic – 4 cloves
Tamarind – a pinch
Salt & water – as needed

To Temper

Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Hing / Asafetida – 2 pinches
Curry leaves – Few

HOW TO MAKE POTTUKADALAI CHUTNEY

Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
Add more water if you want to make it thin.
Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
Add to chutney. Mix well and serve with idli, dosa.

METHOD – STEP BY STEP PICTURES

In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.

Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable.

Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.

Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.

Note

This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly.
Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

Try this easy, yummy pottukadalai chutney for idli, dosa and enjoy !