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    Home » Side Dishes For Idli-Dosa » Pottukadalai Chutney | Roasted Gram Chutney without Coconut

    Pottukadalai Chutney | Roasted Gram Chutney without Coconut

    Posted on January 27, 2022 · Last Updated on January 27, 2022 · By Srividhya G · 2 Comments

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    pottukadalai chutney with text overlay for pinterest

    Quick and easy pottukadalai or roasted gram chutney with pantry staples that you can make in less than 10 minutes! A delicious chutney for idli, dosa, and other tiffins. 

    overhead shot of pottukadalai chutney served in white bowl with spoon inside

    My meal planners are incomplete without idli, dosa, and upma. It might sound boring to repeat these dishes but trust me, the sides that we make for idli, dosa, and upma make them exciting and delicious. Today I am going to share a straightforward chutney recipe with roasted gram. 

    Jump to:
    • Pottukadalai | Roasted gram
    • Ingredients required
    • Dietary specification
    • How to make pottukadalai chutney
    • Recipe notes
    • Explore other chutney recipes for idli and dosa
    • 📖 Recipe

    Like coconut chutney, you will grind the ingredients and then do the tempering. That’s it. There isn’t any chopping or grating, or roasting involved, so you can make this chutney in less than 10 minutes flat. 

    Pottukadalai | Roasted gram

    We call this pottukadalai chutney/odacha kadalai chutney. Pottukadaladi or roasted gram or fried gram is one of the pantry staples in the South Indian kitchen. 

    We use pottukadalai for making coconut chutney. I use it for making spice paste for other curries and the sweet dish maaladoo. Guess what, you can enjoy pottukadalai like a snack. When I crave something too much, I grab a handful of peanuts or this pottukadalai. 

    Ingredients required

    We make this chutney with staple pantry ingredients except for ginger, which is optional. So when you run out of fresh ingredients or come back from a trip to an empty kitchen, you can easily make some upma and this chutney. Let’s see all the required ingredients.

    We need roasted gram or pottukadalai, dried red chilies, salt, ginger, and water for the chutney. And to temper, we need some oil, mustard seeds, asafoetida, and curry leaves. 

    Variations: You can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.

    Please check the recipe card for detailed measures. 

    close up shot of pottukadalai chutney with spoon inside

    Dietary specification

    This pottukadalai chutney is nut-free and vegan naturally. I wouldn’t recommend skipping asafoetida in this chutney. If you have gluten allergies, make sure to use gluten-free asafoetida.

    This chutney serves four people generously. You can easily double or triple the ingredients as per your serving size.

    We are not adding any coconut; it stays well a day without refrigeration. 

    How to make pottukadalai chutney

    • Add all the ingredients except water given under “to grind” in a mixer jar. 
    adding all the ingredients for the pottukadalai chutney into the mixer jar
    • Without adding any water, grind the ingredients coarsely and add ½ cup of water.
    adding water to the coarsely ground chutney
    • Grind it smoothly like below. You can add ½ to ¾ cup of water for this measure, and do not add more than that. Transfer it to a bowl.
    fully ground coconut chutney
    • In a separate tempering pan, heat the oil. When the oil is hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter, and then add the curry leaves. Turn off the heat and let the curry leaves crisp up in the residual heat. Add this tempering to the chutney and mix well. Serve it with idli or dosa. I served this chutney with my celery dosa. 
    overhead shot roasted gram chutney with tempering on top with curry leaves

    Recipe notes

    • Adjust the salt and red chilies to taste. 
    • As mentioned in the post, you can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.

    Explore other chutney recipes for idli and dosa

    • Peanut Chutney | Groundnut Chutney
    • Onion Chutney | Easy Side Dish for Idli and Dosa
    • Tomato Chutney | South Indian Tomato Chutney Without Garlic and Onion
    • Mixed Nuts Coconut Chutney | Easy Sides for Idli and Dosa

    PS:  If you try this pottukadalai chutney, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

    📖 Recipe

    square image of roasted gram chutney served in a white bowl
    Pin Recipe Print Recipe
    4.50 from 2 votes

    Pottukadalai Chutney | Roasted Gram Chutney without Coconut

    Quick and easy pottukadalai or roasted gram chutney with pantry staples that you can make in less than 10 minutes! A delicious chutney for idli, dosa, and other tiffins.
    Prep Time2 mins
    Cook Time5 mins
    Total Time7 mins
    Course: Entree
    Cuisine: South Indian
    Servings: 4
    Calories: 54kcal
    Author: Srividhya G

    Equipment

    • Mixer jar or coffee grinder

    Ingredients

    Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp= 5ml;

      To grind

      • ½ cup roasted gram /pottukadalai
      • 2 dried red chilies
      • ½ tsp salt
      • ½ inch ginger refer notes
      • ½ to ¾ cup water

      To Temper

      • 1 tsp oil
      • ½ tsp mustard seeds
      • ¼ tsp asafoetida
      • few curry leaves

      Instructions

      • Add all the ingredients except water given under “to grind” in a mixer jar.
      • Without adding any water, grind the ingredients coarsely and add ½ cup of water.
      • Grind it smoothly like below. You can add ½ to ¾ cup of water for this measure, and do not add more than that. Transfer it to a bowl.
      • In a separate tempering pan, heat the oil. When the oil is hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter, and then add the curry leaves. Turn off the heat and let the curry leaves crisp up in the residual heat. Add this tempering to the chutney and mix well. Serve it with idli or dosa. I served this chutney with my celery dosa.

      Notes

      • Adjust the salt and red chilies to taste. 
      • As mentioned in the post, you can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.
       

      Nutrition

      Calories: 54kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 296mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 33mg | Calcium: 16mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel
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      Filed Under: Chutneys / Thuvaiyals, Side Dishes For Idli-Dosa

      Reader Interactions

      Comments

      1. JEANINE says

        November 01, 2022 at 4:31 am

        4 stars
        I followed this recipe and it tasted like uppuma 🤔
        But if you don’t mind, it’s a really easy recipe to follow
        Thank you😊

        Reply
        • Srividhya G says

          November 01, 2022 at 5:59 pm

          Sorry upma? If you don’t like the plain taste, you can always add coconut.

          Reply

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